Gluten/Dairy Free Shortbread
Lovely yummy shortbread just great for my son who has a wheat intolerance and my daughter who is a vegan. Very easy to make and you can add hazel nuts for a special treat.
Ingredients
Serves: 12
- 250 grams of Nuttelex margarine or other dairy free margarine
- 1/2 cup caster sugar
- 1 teaspoon vanilla
- 2 1/4 cups gluten free plain flour
- 1/4 cup ground rice or rice flour
- *optional 1/2 cup chopped hazelnuts
Directions
Preparation:10min ›
Cook:40min ›
Ready in:50min
- Preheat oven to 170 degrees C. Cream margarine, vanilla and sugar till pale and sugar is dissolved.
- Mix flours together then add to sugar mix, stir till combined.
- * Add nuts at this stage, if using.
- Turn out onto floured bench and knead until smooth ball.
- Press into lined lamington tin and cut into squares.
- Bake in preheated oven for 35 to 40 mins till pale golden.
- take from oven and recut the squares while hot. Cool in tin.
- Dust with icing sugar.
Similar Recipes
Recently Viewed
Reviews and Ratings
Global Ratings:
(3)
Reviews in English (3)
I made this as I can't have dairy and my friend can't have gluten and thought I could share it with her. I didn't think it was very nice. The rice flour was very over powering and took over the flavour. - 24 Oct 2010
I just made this for the members of my family who are gluten & dairy intolerant. It’s a great recipe - easy to make and delicious to eat! - 16 Dec 2017
I tweaked this recipe a bit. As I had little Nuttelex I substituted this with 100 ml canola oil and 2 tbsp Nuttelex. Added 1/4 tsp baking powder. Measurements - 280 g homemade gluten free flour (sorghum+rice+tapioca starch) and 140 g sugar. No nuts means it is FAILSAFE. Came out really crispy and kids loved it! - 09 Feb 2014