This gluten and dairy free shortbread recipe, is another of my go to recipes that people who aren’t gluten & dairy free also enjoy eating. My husband likes these biscuits iced but shortbread is of course usually eaten without icing. At Christmas time I usually make Christmas tree or star shaped biscuits with this recipe. These biscuits were on the menu at my daughters 18th party.
Gluten Free & Dairy Free Shortbread
Servings: 36 biscuits (approx)
Ingredients
- 2 cups brown rice flour 334g
- 1 cup cornflour (corn starch) 158g
- 1 cup pure icing sugar 140g
- 220 g nuttelex
For the icing: (if using)
- 1 cup pure icing sugar 140g
- a little water
- food colouring
- lollies to decorate
Instructions
- Preheat oven to 180C.
- Measure all ingredients into a food processor bowl. Pulse to combine or in a thermo machine speed 6 for 10 sec & then speed 2 for 2 minutes. Alternatively rub in the butter by hand (using the tips of your fingers), until a soft dough forms.
- Refrigerate ball of dough wrapped in gladwrap (cling wrap) for an hour.
- Remove from fridge, working with half the dough at a time roll it out between gladwrap or baking paper until about 1/2cm thick. Use cookie cutters to cut into desired shape.
- Arrange on a lined baking tray, allowing room for spreading. Bake for 15-20 minutes or until golden.
- Allow to cool & ice or just enjoy eating them plain.
- For the icing put the icing sugar in a bowl over a bowl of hot water. Put in a little water at time & the food colouring, stir to combine. Keep adding water until it is a spreadable consistency. Please note: a little water goes a long way when making icing.
What biscuits/cookies do you like to bake for Christmas?
What is a substitute for nuttleflix, no idea what it is, can I purchase it in the US
Nuttelex is a dairy free margarine. If you can have dairy use butter, otherwise use an alternative dairy free spread