A good coeliac friend gave me this recipe, they are so nice, to me they tasted a bit like Viennese biscuits.
Ingredients
8oz gluten free flour
4oz cornflour
4oz icing sugar
8oz butter at room temperature
caster sugar for dusting
Method
1 Place a sieve over a large mixing bowl.
2 Place all of the dry ingredients into the sieve and push through with a wooden spoon.
3 Add the butter.
4 Rub the butter into the dry ingredients until the mixture comes together.
5 Cover the ball of dough with cling film and refrigerate.
6 Lightly flour a work surface and a rolling pin.
7 Cut the dough into half.
8 Lightly knead the dough to smooth out the cracks.
9 With one half form the dough into a ball.
10 Roll out lightly to 1/2 inch thick.
11 Using sharp knife, lightly mark triangles with the blade.
12 Using a fork use the tines to decorate the outside edge or pinch the edges.
13 Using a sharp knife mark out fingers about 1″ thick.
14 Use the fork tines to prick the shortbread all over bar the edges.
15 Transfer the dough to a baking sheet.
16 With the other half of the dough form into an oblong shape.
17 Roll out the dough lightly to 1/2 inch thick.
18 Prick the dough with the tines of a fork.
19 Transfer the dough to a baking sheet.
20 Place in the oven heated to 180 degrees centigrade/gas mark 4 for approximately 20 minutes or until a pale golden colour.
21 Lay the baking sheet(s) onto a wire cooling rack and leave for about 5 minutes.
22 Sprinkle with caster sugar.
23 Cut through the marks on the shortbread.
24 Transfer the shortbread onto the cooling rack and leave to cool completely.
Store in an airtight container.
Note
A pinch of salt maybe added for keeping quality if required and should be sieved with the dry ingredients.
If flavoured shortbread is required vanilla or almond flavourings or dried fruit or quartered cherries or good quality chocolate drops maybe added to taste.
The dough maybe frozen before baking at -18 degrees centigrade for about a month.
Crafty Cookies Kitchen 