No matter how much I try to be organised for Christmas, it always seems to sneak up! Put it down to working a full time job, a little side biz (not related to my cooking) and my baking obsession!
Luckily, it is never too late for a batch of shortbread. Even better, it can be made in advance and "panic baked" for last minute festive visitors or for gift giving.
This recipe is as close as my memory will serve to being like my grandmother's. Shortbread was one of her specialties and something I remember vividly from my childhood visits. Back then, Kaye's shortbread was made with wheat flour, so a little tweaking was needed to recreate my memory in a gluten free version.
I use a rice flour in this recipe. Please look for rice flour, not ground rice, the texture and flavour is distinctly different. My secret to this mix binding together is some whipping cream. Shhhhhh... totally weird huh? But trust me, it works a treat.
You can use a thermomix, food processor or stand mixer to mix this dough. I used Betty Blue, my stand mixer to make mine. Betty Blue?? did I hear you just say? C'mon who doesn't name ALL their kitchen appliances?
275 grams plain gluten free flour ( I use FG Roberts brand)
65 grams rice flour
1/2 teaspoon salt flakes
¼ teaspoon xanthan gum
150 grams unsalted butter, at room temperature
100 grams caster sugar
4-6 tablespoons whipping cream
Preheat your oven to 150 degrees celcsius
Line baking tray with baking paper
In small bowl, whisk together the gluten free flour, rice flour, salt and xanthan gum
In a separate, large bowl cream the butter and sugar until light a creamy
Add the dry ingredients and mix until a loose dough starts to form
Add the whipping cream, a teaspoon at a time and mix until the dough forms
Turn the dough out and knead a little to create a smooth dough
Shape into a flat disk and place between two sheets of baking paper
Roll the dough out to about a centimetre thick
Cut into the desired shapes, then prick with a fork
Gently place onto the prepared baking sheet, a few centimetres apart
Chill for at least ten minutes, to stop the shortbread spreading
Bake until lightly golden brown on the edges and aromatic, about 25-30 minutes
Allow to cool on the tray for five minutes, then transfer to wire rack to cool.
Some gluten free flours are thirstier than others, you may need more or less whipping cream added, to form your dough.
Store in an airtight container for up to two weeks.