I found a lovely little recipe in Phil Vickery’s Gluten Free cookbook on the weekend for shortbread.
I was in Waterstones at the time and quite poor so I did a very naughty thing and memorized the recipe!
I may have improvised certain parts of it, but they came out brilliantly. My husband remarked that the texture was fantastic and my colleagues loved the taste. The addition of fruit puts this recipe above the rest it seems. Looks like I’ll have to make a purchase if all the recipes are that good!
So here’s me and Phil’s recipe for Gluten Free Shortbread (let’s see if I can still remember what I did!)
100g rice flour
100g corn flour
100g softened butter
1 large orange
1 small lime
1 tsp baking powder
1 tsp vanilla essence
Sprinkle of salt
1. Mix together the flours, sugar and the baking powder in a large bowl
2. Add the softened butter, vanilla essence, zest of the orange and juice of the lime.
3. Using a fork, mash the ingredients together until the mixture looks like breadcrumbs.
4. Add a small amount of water and continue to mix. Keep adding water until a dough forms. (I used a shot glass of water and the measurement was just right. If the mixture is too sticky, it won’t ever leave your hands or the paper, so add a little more cornflour).
5. Spread out a sheet of greaseproof paper and sprinkle with cornflour. Put dough onto the paper and sprinkle with flour. Add another sheet of paper on top of the dough.
6. Roll out the dough, until it’s around 1cm thick.
7. Cut with cookie cutters and place onto a baking tray covered with another sheet of greaseproof paper.
8. Bake in a 200° oven for 10-15 minutes.
9. The dough will still feel a bit squishy when you take them out but they will harden up as they cool.