I set about creating an allergy-friendly shortbread recipe that my niece could indulge in this Christmas. If you are not refraining from dairy or need to make these soy-free, you can use butter, which will make this shortbread taste even better.
Sift together flours, baking soda and salt until well combined.
Cream butter, vanilla and sugar in the food processor until smooth and creamy.
Add in the dry ingredients and lemon zest and pulse until the mixture forms a workable dough.
If batter is too sticky, just add a pinch more rice flour a little at a time until workable.
Roll out between two pieces of baking paper to about 5 mm thick.
Cut with cookie cutters or a knife and place on a lined baking tray.
Bake for 15 minutes - the biscuits will yield to the touch slightly and will not be completely hard.
Take out of the oven and leave on the tray for a couple of minutes before placing on a rack to cook and solidify.
I have deliberately chosen to use coconut sugar in this recipe, as it adds a gorgeous caramel-like quality that comes the closest to replicating the richness of butter. But if you want to make these more forgiving on the purse strings, feel free to use normal sugar.
The secret ingredient in this blend is the vanilla extract and lemon zest.