Gluten-free shortbread

Yield: 4 Servings

Measure Ingredient
½ cup Cornstarch
\N \N Sugar
175 grams Butter
½ cup Icing [confectioner's]
1 cup Rice flour

From: "0000000ccccccc" <wlockman@...> Date: Tue, 21 May 1996 22:31:40 +0000 1. Sift cornstarch, sugar and rice flour together.

2. Add butter. Mix with hands until soft dough forms. Refrigerate one hour.

3. Shape dough into 2 ½ cm balls. Place about 3 cm apart on greased cookie sheet; flatten with lightly floured fork. Bake at 150 xC for 20-25 minutes or until edges are lightly browned. .SH "Variations" 1. Form balls as above. Roll in finely crushed corn flakes or crushed nuts. Press top of ball with thumb. Add a dab of jelly.

2. Mix in 2 Tbls. finely chopped peel and/or 2 Tbls. finely chopped nuts.

Flatten with lightly floured fork.

Difficulty : easy. Precision : measure ingredients.

Recipe By : Eileen Kupstas kupstas@...

Posted to Master Cook Recipes List, Digest #93

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