Shortbread Biscuits - Gluten Free

• 2 12 cups gluten-free flour
• 12 cup gluten-free self-raising flour
• 250 g butter
• 1 cup icing sugar

1. Melt the butter in a large saucepan and then remove from the heat.
2. Sift all remaining ingredients into the melted butter.
3. Mix well.
4. Knead the dough on greaseproof paper for one minute or until the dough is well combined.
5. Add a littlemore self-raising flour if the dough is too wet or sticky.
6. If the mixture is too crumbly add a small amount of additional melted butter.
7. The mixture is soft but should roll out easily.
8. Roll out to 1cm thickness- roll between greaseproof or baking paper.
9. This will stop the mixture from sticking to the rolling pin.
10. Cut with cookie cutters.
11. I use small shapes as they are easier to handle.
12. Carefully lift each biscuit (I use an egg flipper) onto lined baking trays.
13. Bake at 150C for 15-20 minutes.
14. The biscuits will have changed colour slightly to a golden colour -but if they are browned then they are overdone.
15. Cool on trays and the biscuits will set as they cool.
16. Variation:- You can dip 1/2 of each biscuit in melted chocolate for wariety or add a small amount of cocoa powder to the mix to make them chocolate biscuits.
17. Variation for christmas:- You can also make a variety of star shapes and sizes, then stack them to make a christmas tree and sprinkle with icing sugar.
18. They make a great place setting on your christmas table, just add a nametag card leaning against each stack.

flour, flour, butter, icing sugar

Taken from www.food.com/recipe/shortbread-biscuits-gluten-free-217607 (may not work)