Sunday

Highland Shortbread



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


Pre-heat your oven to 190'C / 375'F / Gas 5.

Lightly oil a baking tray.

Cream together the dairy-free margarine, caster sugar and vanilla extract if using, until the mixture is light and fluffy.

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.

Roll the dough into a thick sausage shape and then roll in the demerara or brown sugar to coat the outside edges.

With a sharp knife, cut in to about 16 slices and carefully place on your prepared baking tray. 

Bake for about 15 minutes or until golden brown.

Allow to cool slightly, then transfer to a cooling rack.

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