Sweet
buttery gluten-free shortbread
A buttery shortbread that is perfectly crumbly… with a hint of vanilla maple flavour.
- Serves
- 12-14
- Prep
- 40 minutes
- Cook
- 10 minutes
- Total
- 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
- 01
To a bowl add butter, almond meal and baking powder. Mix until creamed together.
- 02
Add maple syrup, vanilla & salt to the mixture. Stir until well combined.
- 03
Cover mixture and place in the fridge for 30 minutes to cool and let the dough harden slightly.
- 04
Once dough has cooled, preheat oven to 160 degrees and line 2 trays with baking paper.
- 05
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
- 06
Bake at 160 for 10 minutes or until light golden colour on edges.
- 07
Let cool on trays for 10-15 minutes. Serve and enjoy!
