I think the name describes these gluten free biscuits so well. Melt in the mouth buttery... and a little short. But not quite so short that they are a shortbread.
One of the silver linings with gluten free flours, is that they lend themselves beautifully to this type of biscuit. A lovely, melting texture and, oh.... that hint of crumble.....
Keep in mind that gluten free flours do vary in thirstiness so with this recipe, you may need to add a little milk to bring the dough together. If this is the case with the flour you are using, just add a little at a time to form a dough that is not sticky.
For the biscuits shown in the image below, I used FG Roberts gluten free flours.
Sass's Not Quite ShortBread Biscuits
150gm butter, at room temperature
125gm pure icing sugar
2 teaspoon vanilla extract
1 egg, beaten
225gm gluten free plain flour
125gm gluten free self-raising flour
1-2 tablespoons milk (optional for thirsty flours)
2 tablespoon icing sugar, for dusting
Preheat your oven to 160 degrees celsius.
Line an oven tray with baking paper.
Put butter, sugar and vanilla in a large bowl
Beat 3-5 minutes using an electric mixer, until light and creamy.
Add egg and beat until combined.
Add gluten free flours to the butter mixture
Mix until well combined.
Some gluten free flours are thirstier than others.
TIP: If the dough is thirsty and does not come together, add a little milk, one tablespoon at a time, until the dough forms.
Form mixture into a flattened ball, wrap in cling wrap and chill at least 30 minutes.
Roll the dough out until about 1cm thick.
Cut out the dough into desired shapes.
When all shapes are cut, move the biscuits onto the lined baking tray.
Bake biscuits for 10-12 minutes or until lightly coloured.
Rest on the trays for a few minutes to firm up before moving onto a wire rack to cool.
Dust tops of cookies with icing sugar or decorate to your liking.