124.Shortbread : Glutenfree

The full text of the book published by Hodder and Stoughton, updated.

Ingredients:makes one round of shortbread

6 oz / 175g

gluten-free flour mix

2 oz / 50g granulated sugar

4 oz / 100g hard margarine or butter or 75ml olive oil


Mix all the dry ingredients together. Then rub in the butter untila fine mixture or soft dough is produced - this will depend on the type ofbutter or margarine used.

Press well into a greased tray to the final thickness requiredfor the biscuits. It is much easier to make one large shortbread and scoreit before cooking than to make separate biscuits.


Preheated oven

gas mark 2 300°F 150°C

Bake for 30 to 40 minutes until light brown.


Ginger shortbread: add ½ oz or 10 g powdered gingerto the dry ingredients.

Cinnamon shortbread: add ¼ oz or 5g powdered cinnamonto the dry ingredients