Gluten-Free Shortbread

Ingredients

• 80 g almond meal
• 50 g gluten free oat flour
• 40 g rice flour
• 50 g tapioca starch
• 20 g potato starch
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 teaspoon xanthan gum
• 30 g honey
• 40 g powdered xylitol
• 100 g lactose free butter (room temperatures)
• 20 g sour cream or creme fraiche (room temperature)
• 2 egg yolks (room temperature)
• 1/2 cup chopped walnuts
• 1/2 cup chopped dried apricot

Instructions

1. 1

   In the first bowl mix all flours except...: In the first bowl mix all flours except rice flour, add both starches, baking powder, salt, xanthan gum, apricots and walnuts.

2. 2

   In the second bowl beat butter, honey and...: In the second bowl beat butter, honey and xylitol until light and fluffy, then add egg yolk and beat until well combined. Add rice flour and sour cream and keep whipping until the mixture is smooth.

3. 3

   Mix the two bowls together and roll the...: Mix the two bowls together and roll the dough into 2 logs about 20 cm long. Wrap the logs in parchment paper and twist the ends to close. Then chill in the refrigerator for at least 2 hour.

4. 4

   Preheat the oven to 170°C and line 2...: Preheat the oven to 170°C and line 2 large baking sheets with parchment paper.

5. 5

   Once the dough is chilled, using a large...: Once the dough is chilled, using a large knife, cut the logs into rounds, about 1 cm thick. Transfer to the prepared baking sheets.

6. 6

   Bake for 15 minutes or until gold.

7. 7

   Remove the cookies from the oven and cool...: Remove the cookies from the oven and cool for about 5 minutes on the tray. Transfer to a wire rack.