Gluten Free Shortbread

People who live a gluten free lifestyle aren’t always doing it for the reasons people think we are – in most cases its not diet (as in weight loss) related at all, but medical more than anything else (i.e; I have IBS)

We miss and still really enjoy treats like cakes and biscuits, but to buy these from the supermarket can be costly!

This recipe cost me less than about $5 (the ingredients to buy outright cost me more than that, but when you break it down…)

Hopefully you enjoy my recipe and if you have any questions about it, or you make it and want to show me photos, please leave me comments below – or on Facebook 🙂

Ingredients 
100 grams of Edmonds GF Flour
2 Tablespoons of Corn Flour (GF)
200 Grams of softened Butter
100 grams of icing sugar

Combine all the ingredients in a bowl until dough forms. Roll into a ball and wrap with glad wrap – leave in fridge for an hour. From there, roll into little balls and press down with your fingers or a fork – I have tried to cut into shapes but because it is such a wetter mix in comparison to normal shortbread, its harder to work with.

Bake for 30 mins on 150 – 160 (oven dependant) They will spread slightly and the shortbread will form a crust around the edges where it has spread/butter is coming out – but just leave them. Remove from the oven, and let them rest for 30 mins. Don’t touch them until they are stone cold – as they will just crumble. Once they’re cold, they’ll be nice and hard and ready to eat!

 


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