Almond Shortbread

Recipe & photo by Sally Holland, Coeliac NZ Ambassador – support to be coeliac safe and gluten free for life.

Makes: 24 large star shapes

INGREDIENTS

250 g butter, softened

1 cup icing sugar, gluten free

1 tsp vanilla extract

1 ½ cups gluten free flour mix*

½ tsp baking powder, gluten free

¾ cup FreshLife Rice Flour

¼ cup FreshLife Cornmeal Flour

½ cup chopped, blanched almonds

METHOD

  • Preheat oven to 150°C. 

  • Cream butter and icing sugar together until pale and fluffy. Add vanilla.

  • Mix in the sifted flour mix, baking powder, rice flour, cornflour and almonds.

  • Roll out the dough between two sheets of baking paper to a thickness of 1 cm.

  • Using a biscuit cutter, cut out desired shapes re-rolling the dough when necessary. You will need to ‘flour’ the cutter with extra gluten free flour.

  • Place on baking paper-lined baking trays and bake for 20-25 minutes until just beginning to colour around the edges. The time will depend on the size of the shapes.

  • Transfer to a wire rack to cool.

*see recipe for this here

 
Baking, Gifting, Gluten FreeSarah BlazeyCornmeal Flour, Rice Flour