Recipe; Shortbread – gluten, wheat, dairy, egg, soy (also nut) free

shortbread

I am not sure why I haven’t tried these sooner instead of spending $5.00 on the packet of gluten free shortbread (which isn’t soy free anyway)

Ingredients:
115grams McKenzies rice flour
https://www.woolworths.com.au/Shop/Search/Products?searchTerm=rice%20flour&name=mckenzie-s-rice-flour&productId=94275
225grams “allergy safe” gluten free plain flour – I used Woolworths “free from”
https://www.woolworths.com.au/Shop/Search/Products?searchTerm=free%20from%20plain%20flour&name=woolworths-free-from-gluten-plain-flour&productId=770057
225grams nuttelex
Pinch of salt
115grams caster sugar

Please note I weighed all of the ingredients and put in the exact amounts as above.

It seems like a fair bit of nuttelex but it turns out yum.

Method:
1. Preheat oven to 150 degrees celcius

2. Mix all ingredients together to form a dough. I used my kitchen aid with the dough mixer attachment and just mixed on low speed however you can easily do it by hand.

3. Roll dough mixture out onto baking paper on the benchtop and cut shapes as you desire

4. Place on baking paper on a baking tray and cook for half an hour at 150 degrees celcius

My oven is fan forced and I cooked for 40 minutes however it was too long as they are a little crunchy so you will need to keep an eye on them and take them out when you think they are the right texture.

As always please read labels every time before making just in case ingredients/processes have changed.

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