Gluten-Free Shortbread Recipe
Makes about 30 biscuits
Preparation time 10 minutes
Cooking time 15 minutes
100 g (31/2 oz/¾ cup) corn
flour (maize flour)
100 g (31/2 oz) rice flour, plus
extra for dusting
100 g (31/2 oz/¾ cup) coconut flour
(from organic food stores)
100 g (31/2 oz/1 cup) almond meal
100 g (31/2 oz) icing (confectioners’) sugar
1/2 teaspoon salt
250 g (9 oz) cold butter, cut into cubes
1 egg yolk
1 Preheat oven to 170°C (325°F/Gas 3).
2 Combine the flours, almond meal, icing sugar and salt. Add the butter and rub with your fingers until the
mixture resembles breadcrumbs.
3 Add the egg yolk and knead again with your hands until you have a smooth dough. Form into a ball. Dust a clean
surface with rice flour and roll out the dough until 5 mm (1/4 inch) thick. Use a cookie cutter to cut out biscuits in
whatever shape you prefer. Place them on a baking tray lined with baking paper.
4 Bake for about 15 minutes or until golden.
Recipes and images from Good Without Gluten by Frédérique Jules, Jennifer Lepoutre and Mitsuru Yanase, Murdoch Books, rrp $29.99, photographed by Akiko Ida.