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shortbread

 

 

 

 

 

Method

Sift the flours into a bowl and add the sugar. Work in the margarine with your fingertips – knead well.

Pack into a floured shortbread mould then turn out onto a baking sheet. Alternatively, pack into an 7 inch ( 18 cm) sandwich tin.

Prick all over with fork, and pinch up the edges decoratively with finger and thumb.

Bake for 40 minutes until firm and pale golden.

Mark the 8 triangles while still hot.

Cool slightly before transferring onto a wire rack.

When cool, dredge with sugar. Serve cut into wedges.

 

shortbread

Ingredients

3 oz (150g) gluten free plain white flour
3 tbsp rice flour
2 oz (50g) caster of fruit sugar
4 oz (100g) dairy free margarine, at room temperature
Caster sugar for dredging

 

Pre-heat oven to GM3, 325F, 170C