Monday, 25 January 2010
Gluten Free Shortbread
We have friends who cannot take any wheat - and so this is a good recipe to give them - you can coat the shortbread's in chocolate and sandwich them with butter cream for an extra treat!
If you can eat wheat - well they are just as delicious!
½ cup cornstarch 175 grams butter (3/4 cup) 3/4 cup confectioner's sugar 1 cup rice flour Sift the dry ingredients. cornstarch, sugar and rice flour together.
Add butter. Mix with hands until soft dough forms. (or use a food processor) Refrigerate one hour. Shape dough into 2 1/2 cm balls. Place about 3 cm apart on greased cookie sheet Flatten with lightly floured fork. Bake at 150 C for (300 degrees Fahrenheit) 20-25 minutes or until edges are lightly browned. Variations Coated Shortbread Form balls as above. Roll in finely crushed corn flakes or crushed nuts. Jelly Shortbread Press top of ball with thumb. Add a dab of jelly. Nuts and or Zest Mix in 2 Tbls. finely chopped peel and/or 2 Tbls. finely chopped nuts. Flatten with lightly floured fork.