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