Gluten Free Shortbread

There is nothing like shortbread, and it is something that i know i missed.  Shop bought cake to me just didn’t hit the mark, however this stuff needs to come with a health warning and you cant just have one piece!! I have been known to polish off the lot in a few days – but there is hope… a top tip.. and i suggest you do this!! I does freeze well so freeze this in between parchment paper and then take out what you want.  Phew ive just saved you a few dress sized lolimg_3897

So you will need:

8oz Butter

4oz Caster Sugar

4oz Cornflour

8oz Plain Gluten Flour

Pinch of Salt



  1.  Preheat the oven to 140′ fan, 160 non fan.
  2. In a large bowl, cream the butter and sugar until its white and fluffy.
  3.  Sieve the dry ingredients into a separate bowl and gradually add to the creamed mixture and knead until smooth.
  4.  Take a baking tin which is 12″ x 8″ ans smooth into the tin and smooth the top.  Mark into fingers and prick with a fork.
  5.  Place in a middle shelf for 30 minutes.
  6. remove from oven and dredge with caster sugar whilst still hot.  Run your knife back along your markings of the fingers you cut carefully with a sharp knife and leave to cool in tin.
  7. once the shortbread is totally cool, take a small palette knife and ease the shortbread out.  Store any shortbread in a airtight container with some kitchen paper.  Or you can freeze this in a Tupperware container with parchment paper between.
  8. Enjoy!

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