Make fresh gluten free shortbread that’s not too sweet and has a lovely crispy, crumbly texture.

What you need for this gluten free biscuit recipe

• 400g of Well and Good wholesome flour or plain flour.
• 1 cup of sugar
• 200g margarine or butter
• 5 Tbsp water

Method 

1. Preheat your oven to 180°C.
2. In a mixing bowl combine the butter with the water, flour and sugar and mix by hand until well combined and the dough starts to form.
3. Roll into a ball and chill in the fridge for 20 minutes, then flatten your shortbread out into a lined baking tray.
4. Score your shortbread into desired shapes and gently cover the shortbread with fork holes.
5. Bake for 25 minutes and allow to cool before slicing.

Best stored in an airtight container.

Icing for shortbread – 2 cups icing sugar, 6-8 tablespoons lemon juice. Mix well.