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Gluten Free Shortbread Biscuits

 

1 box rice four (375 g). Reserve 1/2 cup for flouring the board.

Mix in 2/3 cup castor sugar, 2 teaspoons of gluten-free baking powder and just under 1 cup Nuttelex and knead till a smooth paste. Turn onto floured board and cut into shapes or press into a lined or non-stick lamington tin tray.

Bake at 150°C for about 45 minutes until light brown in colour.

 

Picture and recipe source: Allergy Downunder.

Makes 20 – 24 biscuits Calories per biscuits approx 130

 

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