Gluten Free Shortbread
Gluten Free pastry can sometimes be a little challenging. This recipe gives a great shortbread that you can rely on. It will stay crisp for 3-4 days and has all the buttery flavour we all love.
Add some grated lemon or lime to jazz things up a bit if you like.
Recipe & Instructions
Makes 9 bars
- 100g ground almonds
- 55g rice flour
- 65g butter, cut into cubes (you can use a dairy free alternative here)
- 1/2 tsp vanilla extract
- 2 tbsp caster sugar
- 2 tbsp coconut sugar
Pre-heat the oven to 190°C/Gas Mark 5 and line or grease a baking tray.
Place the almonds, flour, sugars and butter into a bowl and start to cut the lumps of the butter in to the dry ingredients, using a knife. Add the vanilla as the mix comes a little softer.
You may not need extra liquid if you have used a dairy free butter, if you find your mix is to dry to squeeze in to a ball, add a little splash of water.
Roll out onto clingfilm or a floured board to about 1 cm thick. Cut into fingers or use a cookie cutter shape.
Place on the baking tray and bake for 15-20 minutes until lightly coloured but crisp.