Monday, 2 January 2012

Gluten Free Shortbread Biscuits

These biscuits are also free of refined sugar and can be dairy free as well and they are pretty similar to the real thing, and are actually better a day or two after baking (but also good if eaten when they are cooled just enough out of the oven).

The Ingredients
100g cornflour
100g rice flour
80g xylitol
120g organic butter or olive spread
cornflour for dusting
Xylitol for sprinkling on the biscuits

The Method
Preheat the oven to 190oC (GM 5).

Line a baking tray with greaseproof paper or baking parchment.

Put the flours and xylitol into a food processor and blend together. Add the butter (or spread) and pulse until the mixture starts to clump together.

Dust a board with cornflour and press the crumbs lightly into a dough and roll out thickly on  the board. Don’t over work the dough as it will become greasy. Use a cookie cutter to cut-out the biscuit shapes and transfer to the baking tray.

Bake for 12-14 minutes. When you have removed them from the oven sprinkle on the xylitol before transferring to the cooling rack.

They look and taste like the real thing!

This recipe was adapted from Seriously Good! Gluten Free Baking.

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