Gluten Free Buttery Shortbread

Ingredients

• 200 g butter- softened
• 150 g icing sugar (GF of course)
• 300 g GF plain flour
• 1 teaspoon vanilla paste

Instructions

1. 1

   Sift together dry ingredients

2. 2

   Make sure butter is very soft but not melting and mix with the sifted flour and sugar with the paddle attachment of a stand mixer or by hand using a wooden spoon until ingredients are well combined.

3. 3

   Add the vanilla paste and mix to incorporate fully. The dough should look more like a stiff paste.

4. 4

   Dust workbench with more GF plain flour and tip our dough. knead the dough slightly with plenty of GF flour on your hands until it forms a nice soft ball of dough.

5. 5

   Using a rolling pin and more GF flour if you need it to prevent the dough from sticking, roll out to 1cm thickness and cut cookies in whatever shape you like. I use an old peanut butter jar to get nicely sized round cookies.

6. 6

   Arrange on baking trays making sure they are well spaced apart then chill the trays in the fridge for at least 30 minutes.

7. 7

   While the dough is chilling preheat the oven to 150C.

8. 8

   Bake for 25-30 minutes. They shouldn’t really brown up much at all. When they have cooled fully they should be nice and crisp all the way through.