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5 from 2 votes

Guest Recipe: Mez's Gluten-Free Shortbread

Prep Time15 minutes
Cook Time25 minutes
Course: Treat
Cuisine: Christmas, Dessert
Keyword: cookies
Servings: 24
Calories: 144kcal
Author: Skinnymixers

Equipment

  • Medium Rose Gold Pan from The Mix Shop - 24 x 34 x 2.5 cm
  • baking paper

Ingredients

  • 250 g butter room temp, roughly chopped (or dairy-free spread)
  • 100 g pure Icing sugar
  • 1 pinch salt
  • 1 tsp vanilla paste
  • 250 g Well and Good Gluten Free Plain Flour or plain flour
  • 90 g cornflour

Instructions

  • Preheat your fan-forced oven to 150-160℃ (use the lower temp if your oven runs hot, you don't want any colour). Line baking tin with baking paper, allowing extra over the edges to be able to lift shortbread out easily.
  • Insert butterfly to mixer bowl. Add butter and mix for 1 min/speed 3/MC on. Scrape mixer bowl down.
  • Remove the butterfly. Add icing sugar and mix for 1 min/speed 3/MC on, scrape mixer bowl down.
  • Add vanilla and salt.
  • Place a bowl on top of your thermo cooker, weigh flour and cornflour. Set aside.
  • Set to 2 min/speed 3/MC off, spoon in flours over the full 2 min.
  • Lightly press into a lined baking tray and prick with a fork every 3 cm down and across the tray.
  • Bake for 20-25 min or until cooked. Allow to cool to warm before removing from tray and cutting. It's important to cut while warm to help avoid crumbling.

Notes

Note: This recipe does not work using almond meal sorry.

Nutrition

Calories: 144kcal | Carbohydrates: 16g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 22mg | Sodium: 69mg | Potassium: 14mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 260IU | Calcium: 4mg | Iron: 1mg