Sunday

Highland Shortbread

gluten-free dairy-free

Super crunchy and mouth-wateringly delicious

Ingredients:

100g (4 oz) dairy-free margarine
50g (2 oz) caster sugar
100g (4 oz) gluten-free flour
a pinch of xanthan gum
50g (2 oz) ground rice
a few drops of vanilla extract (optional)
demerara sugar to coat the edges of the biscuits

What to do:
  1. Pre-heat your oven to 190'C / 375'F / Gas 5.  Lightly oil a baking sheet.
  2. Cream together the dairy-free margarine, caster sugar and vanilla extract if using, until the mixture is light and fluffy.
  3. Sift the gluten-free flour with the xanthan gum and add to the margarine along with the ground rice.  Mix well, bring together with your hands then knead lightly on a floured surface.
  4. Roll the dough into a thick sausage shape and then roll in the demerara or brown sugar to coat the outside edges.
  5. With a sharp knife, cut in to about 16 slices and carefully place on your prepared baking sheet.  If necessary, reshape the biscuits slightly on the baking sheet at this stage.
  6. Bake for about 15 minutes or until golden brown.
  7. Allow to cool slightly and then transfer to a cooling rack.

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