Traditional Shortbread


  • 250g butter - softened to room temperature
  • 1/3 cup icing sugar
  • 1/3 cup corn flour
  • 1/4 sugar
  • 1 teasp vanilla
  • 1 2/3 cup GF plain flour
  • 1/3 cup rice flour
GF = Gluten Free
Gluten Free Traditional Shortbread


Beat butter, icing sugar, corn flour, sugar & vanilla until thick & creamy. Gradually fold in gluten free plain flour & rice flour until a dough forms.

Press dough into a pie baking dish. Using a sharp knife draw wedges into the dough, then using a fork pick a pattern into the surface of each wedge.

Makes about 16 wedges


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