Shortbread
The classic Christmas shortbread is made gluten free with our Anything But Ordinary Plain Flour. These biscuits are nut and egg free for a lunchbox friendly treat too.
Makes 23 large or 4 dozen small biscuits
Ingredients
250g / 1⅔ cups Anything But Ordinary Plain Four
100g / ⅔ cup powdered coconut sugar (see note)
90g / ¾ cup cornflour
250g / 1 cup cold butter, cubed
Method
Preheat oven to 150 degrees Celsius. Line some cookie trays with baking paper.
Sieve Anything But Ordinary Plain Four, powdered coconut sugar and cornflour into bowl of food processor and pulse to combine well. Add butter cubes and keep machine running until the mix forms a ball of dough. It may take a couple of minutes.
This shortbread dough can be baked in various ways and shapes.
A biscuit forcer can be used as the dough is the perfect consistency for it. Assorted shapes can be pressed directly onto the cookie trays without baking paper. (They lift off the paper with the pressing action.)
Bake for 15 minutes, rotating trays half way.
Alternatively, pinch off pieces of dough each approx 15g (small) or 30g (large), roll into balls and place on trays. Using a small piece of baking paper and a jar or glass press each ball flat or slightly curved depending on base of jar or glass.
Bake small shortbread 15 minutes or large 30 minutes, rotating trays halfway through baking.
Cool trays on wire racks. If biscuit forcer has been used, after a few minutes, using a spatula gently move each shortbread a little to loosen from tray.
Transfer to an airtight tin once completely cold. Keeps for a week or more.
Optional - They look pretty when dusted with sieved icing sugar.
Note
Powdered coconut sugar is easily made from coconut sugar whizzed in a high speed blender until fine.