A delicious, melt in the mouth shortbread recipe that's not only gluten free but can be made dairy free (vegan) too. So quick to make and with common store cupboard ingredients, this traditional biscuit can be made in no time for last minute guests or shortbread cravings.
Preheat the oven to 170°C | 150°C fan | 325°F | Gas 3.
To make the shortbread, simply weight out the butter, sugar, flour and cornflour in a bowl and using a rounded knife cut through mixture until it resembles fine breadcrumbs.
The mixture will seem too dry, do not worry, it's supposed to be crumbly.
For quick and easy results use a 20cm sandwich cake tin, spray with oil and line with a greaseproof disc in the bottom.
Press the crumbly mixture firmly into the tin, making sure you've gone to the edges and the dough is as flat and compacted as possible.
I use the end of a dessert spoon to smooth down the edges to ensure the mixture get right into the sides of the tin.
Gently turn out the shortbread onto a strong baking sheet, you may need to give it a gentle tap to encourage it to come out if its tin. Prick the shortbread dough with a fork evenly.
Now, using a long sharp knife cut your shortbread into the portion sizes you desire, don't be scared, just make one cutting motion into the round shortbread. Don't cut into it like your slicing bread!
This will enable you to portion the shortbread once baked.
Bake the shortbread for 35 minutes until it begins to smell delicious and just starts to turn colour.
Remove from oven, sprinkle with caster sugar and return to the oven for another 5 minutes. The shortbread should have a gentle golden tint to it.