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Gluten Free Mini Shortbreads     CD  Veg  CBF  35mins plus chilling

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Ingredients

100g/4oz Cornflour 

75g/3oz Icing Sugar

50g/+5oz Rice Flour 

175g/6oz Butter

1. Sift the cornflour, sugar and rice flour together into a large mixing bowl. Add the butter and mix with your hands to form a soft dough. Refrigerate one hour.

2. Preheat the oven to 150C, 300F, Gas Mark 2 and grease 2 baking sheets.

3. Shape the dough into 2.5cm/1 inch balls and place well apart on the greased baking sheets. Flatten each ball with a lightly floured fork. Bake for 20-25 minutes or until edges are lightly browned. Cool on wire racks.

 

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