Name: Gluten-free shortbread creams
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: Shortbread creams; 3/4 cup gluten-free cornflour; 2/3 cup rice flour; 1/2 cup besan (chickpea) flour; 1/2 cup gluten-free icing sugar, plus 1 1/4 cups extra; 170 gram butter, chopped, at room temperature, plus 30g extra; 3 teaspoon hot water; pink liquid food colouring

Gluten-free shortbread creams

These shortbread creams are sweet, delicious and make the perfect weekend treats!

Makes 16

Prep

20M

Cook

15M

Total

35M

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Ingredients

Shortbread creams

3/4 cup gluten-free cornflour

2/3 cup rice flour

1/2 cup besan (chickpea) flour

1/2 cup gluten-free icing sugar, plus 1 1/4 cups extra

170 gram butter, chopped, at room temperature, plus 30g extra

3 teaspoon hot water

pink liquid food colouring

Method

Shortbread creams

1.Preheat oven to 160°C/140°C fan-forced. Line 2 oven trays with baking paper.

2.Sift flours 3 times into a large bowl; stir in icing sugar. Rub in butter to make fine crumbs. Roll mixture into 32 balls. Place on prepared trays. Dip a fork in cold water; press back of fork on top of each ball to flatten slightly. Bake for 15 minutes or until just coloured. Remove from oven. Cool completely on trays (biscuits will firm).

3.Using an electric mixer, beat extra icing sugar, extra butter and the hot water in a bowl until pale and creamy. Tint with food colouring; mix well. Sandwich biscuits together with buttercream.

Cook biscuits up to 2 days ahead. Store in an airtight container. To save time, omit buttercream and serve as single biscuits. Sandwich biscuits with gluten-free jam or lemon curd instead of buttercream.
Note

Woman's Weekly Food

Ingredients

Method

Shortbread creams

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