Almond and Cranberry Shortbread

Shortbread is a Scottish biscuit or cookie that is enjoyed the world over!  'Short' because of it's crumbly nature and 'buttery' deliciousness!  
Enjoy this gluten-free and dairy-free recipe with almonds and cranberries to give a particularly tasty shortbread!

Makes about 16 biscuits

225g gluten-free flour
1/4 teaspoon xanthan gum
225g dairy-free margarine
125g dried cranberries, chopped
100g ground almonds
100g caster sugar
50g flaked almonds

What to do
Preheat your oven to 150 C / 300 F / Gas 2.  Lightly grease a 33cm x 23cm tin with a little extra dairy-free margarine.

Sieve together the gluten-free flour with the xanthan gum.  Stir in the ground almonds and cranberries.

Add the dairy-free margarine, chopping it through the flour mixture, then stir in the sugar.

Knead the dough lightly, not overworking it!

Place the shortbread into the tin and press down firmly and evenly.  Prick over the top with a fork and sprinkle with the flaked almonds.

Bake in the middle of your oven for about 35 minutes, or until pale in colour.

Rest in the tin for 15 minutes, then cut into finger shapes.

Tip: Instead of sprinkling ground almonds on top, try sprinkling with sugar instead, after the shortbread is baked and whilst the it is still warm.