My recipe for gluten-free shortbread biscuits appears below:
GLUTEN FREE SHORTBREAD BISCUITS
1 cup gluten-free self-raising flour*
1/2 cup gluten-free plain flour
1 teaspoon ground vanilla bean
2 level dessertspoons rice crumbs+
1/3 cup caster sugar
125g butter (room temperature)
1 small free-range egg
Combine the flours with the ground vanilla, caster sugar, rice crumbs and butter in the bowl of a stand mixer. Using a dough hook attachment, beat until the butter is incorporated and the mixture forms a stiff dough. Add the egg and beat until combined.
Work the dough into a ball, cover the bowl (or wrap the dough in cling film) and refrigerate for 20-30 minutes. Meanwhile, preheat the oven to 180 degrees C and line a baking tray with parchment.
Dust the bench lightly with flour. Divide the dough into two and, working quickly, form each into a ball. Flatten slightly, then roll into a circle around 6-8mm thick, using your engraved rolling pin. Cut out shapes with tin cutters and carefully lift the biscuits to the prepared baking tray. (You may need a palette knife or spatula for this, but if you are clever, you can cut and lift at the same time. The dough will remain within the cutter. Drop it onto the baking sheet). Dust lightly with extra flour if required as you continue to cut the rest of the biscuits (you may need to pull remaining dough together and roll it out again).
Bake the shortbreads for 20-25 minutes, until golden brown. Remove from the oven and allow the biscuits to cool on a wire tray. Makes 20 or so. Store in an airtight container.
* I used ‘Has No’ gluten-free flour from Aldi.
+ Rice crumbs are available from supermarkets and health food stores.