Gluten-Free Shortbread

Too many people associate gluten-intolerances with dietary limitations but that's not necessarily the case. Just because you can't eat gluten, doesn't mean you have to miss out on popular sweet treats.

Shortbread is a classic recipe that has been made and enjoyed by many generations. Although traditionally it uses flour, this can easily be replaced by gluten-free ingredients to make a biscuit that everyone can enjoy. You won't even taste the difference!

3/4 cup Gluten-Free Plain Flour

1/4 cup Rice Flour

1/2 cup Almond Meal

1/2 cup Pure Icing Sugar

125g Unsalted Butter (softened)

1 tsp Vanilla Essence

Combine the gluten-free flour, rice flour and almond meal in a large bowl.

Add the icing sugar and mix well to incorporate.

Add the butter to the dry mixture.

Using a wooden spoon, or your fingers, incorporate the butter until the mixture begins to clump together.

Add the vanilla essence.

Continue to mix until a soft dough is formed.

Transfer the dough to a large sheet of baking paper.

Roll the dough into a log shape.

Remember that the shortbread will spread slightly in the oven, so the diameter of the log should be slightly smaller than the size you want your final cookies to be.

Wrap the dough in the baking paper.

Place in the fridge for 2 hours or until the dough is firm.

Once firm, remove dough from the fridge and unwrap.

Using a flat-bladed knife, trim the rough ends off the dough.

Cut the entire length of dough into discs, approximately 2cm thick.

Place the dough discs onto a tray lined with baking paper.

Place shortbread into the oven at 160 degrees Celsius, for approximately 10 minutes.

When cooked they should be slightly browned on the bottom.

Remove from oven and set aside to cool completely.

Contantly check your shortbread at short time intervals as they cook very quickly and can turn from perfectly cooked to burnt in seconds.

1 cup Pure Icing Sugar

1 tbsp Cold Water

Place the icing sugar into a small bowl.

Add the cold water and mix to combine.

Depending on how thick or thin you prefer your icing, you can add water or icing sugar until you reach a consistency that you are happy with.

Place the icing into a piping bag.

If you do not have a piping bag, you can just use a zip-lock bag with a hole cut in the corner, like I did.

Collect the icing and one of the shortbread biscuits.

Drizzle the icing over the top in a zig-zag pattern.

The closer you hold the piping bag to the shortbread, the more control you will have over the placement of the icing.

Your shortbread is ready to enjoy!