Shortbread
These short bread cookies have that light crispy … amazing flavour that I remember from BEFORE being diagnosed with celiac disease. They only have four ingredients and are so quick and easy to make.
- 1/2 cup cornstarch 65 g
- 1/2 cup icing sugar 65 g
- 1 cup sweet rice flour 130 g
- 3/4 cup butter 170 g
Warm butter enough that you can beat it in a bowl
Sift corn starch, sugar, rice flour, adding to butter in small portions and gently mixing together.
Use your hands to form a soft dough ball.
Refrigerate for one hour
Shape into 1 inch balls
Place on parchment paper on a cookie sheet about 1 inch apart
Press with a fork
Bake at 325°F for 20 to 25 minutes
Completely cool before removing from tray as they will crumble. But when cool they set nicely