BUttery Gluten-Free Shortbread
You know that simple buttery shortbread you love, especially dipped in a warm cup of tea? That is exactly this, perfectly crumbly and lightly sweet with a hint of vanilla… making the perfect little treat!
buttery gluten-free shortbread
A buttery shortbread that is perfectly crumbly… with a hint of vanilla maple flavour.
Serves: 12-14
Prep Time: 40 minutes
Cook Time: 10 minutes
Total Time: 50 minutes
Ingredients
2.5 cups blanched almond meal
1/4 cup room temperature unsalted butter
3 Tbsp maple syrup
1/2 tsp vanilla
1/4 tsp baking powder
pinch of salt
Method
To a bowl add butter, almond meal and baking powder. Mix until creamed together.
Add maple syrup, vanilla & salt to the mixture. Stir until well combined.
Cover mixture and place in the fridge for 30 minutes to cool and let the dough harden slightly.
Once dough has cooled, preheat oven to 160 degrees and line 2 trays with baking paper.
Whilst the oven is heating up, take the dough out of the fridge and roll out to 1cm thick. Cut with cookie cutters of choice and place onto trays
Bake at 160 for 10 minutes or until light golden colour on edges.
Let cool on trays for 10-15 minutes. Serve and enjoy!