I had planned to post this recipe before Christmas but with a slow recovering finger and other projects on the side, it slipped away from me. So, here it finally is! Better late than never!
Honestly, I don’t think you should wait til Christmas time to eat shortbread. It’s simply a delicious treat any time of the year. My family love it. They love how it crumbles and the salty butter flavour.
|Prep time||Cook time||Total time|
|40 mins||25 mins||1 hour 5 mins|
Author: Tracey Francis of Essential Olie
- 180g unsalted butter, softened, plus extra for greasing the tin
- ⅓ cup caster sugar*, plus extra for sprinkling on top of cooked biscuit
- 1¼ cup gluten free self raising flour**
- ¾ cup white rice flour
- ¼ cup arrowroot flour
- 1 teaspoon guar gum
- Preheat oven to 170°C (fan forced).
- Grease a round cake tin (I like to use a springform tin) or square tin with butter.
- Sift together flours and guar gum into a bowl or onto baking paper on the bench, set aside.
- Whisk together softened butter and caster sugar until light and creamy.
- Add sifted flours and gum to the butter/sugar mix and using a spatula mix just until all the flour is incorporated.
- Put the dough into the greased pan and using either your hands or a cake decorating spatula try to level and smooth the surface.
- Using a fork prick all over the top of the dough.
- Using a knife score the top of the dough into either wedges or squares.
- Bake for 25 minutes until a light golden colour.
- Remove from oven and carefully cut with a knife the top of the biscuit along the scored lines.
- Sprinkle with caster sugar.
- Allow to completely cool in the tin.
* I use organic raw caster sugar.
** Check out my blend of flours by clicking here.