Gluten Free Shortbread

Ingredients:

• 1/2 cup wheat free corn flour
• 1/2 cup pure icing sugar
• 1 cup rice flour
• 180 grams (3/4 cup or 1 1/2 sticks) butter (grated)
• Glace' cherries (halved)

Directions:

Sift the corn four, icing sugar, and rice flour together. Mix in butter (with hands) until it forms a soft dough. Wrap in plastic wrap and chill for 1 hour.

Preheat oven to moderate 180 degrees C (350 F). Lightly grease or line 2 flat baking trays.

Take mixture from refrigerator, shape the dough into 2 cm (3/4 inch) balls and place apart on baking trays. Press a cherry (or a almond) in the top of each biscuit and flatten lightly with fingertips.

Bake for 15-20 minutes or until edges are lightly browned. Allow to cool before storing.

Source: Magazine

By Lorraine from Perth, Western Australia