Name: Gluten-free rosemary and parmesan shortbreads
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 3/4 cup gluten-free cornflour; 2/3 cup rice flour; 1/2 cup chickpea flour (besan); 1/2 cup finely grated parmesan; 175 gram butter, at room temperature; 2 tablespoon milk; 1 tablespoon finely chopped rosemary leaves

Ingredients

3/4 cup gluten-free cornflour

2/3 cup rice flour

1/2 cup chickpea flour (besan)

1/2 cup finely grated parmesan

175 gram butter, at room temperature

2 tablespoon milk

1 tablespoon finely chopped rosemary leaves

Method

1.Preheat oven to 180°C/160°C fan forced. Line 2 baking trays with baking paper.

2.Place flours and parmesan in a large bowl. Using fingertips, rub butter into flour mixture until mixture starts to form a dough. Add milk and rosemary. Knead gently until dough comes together.

3.Roll level tablespoons of mixture into balls. Place, 3cm apart, on prepared trays. Flatten with palm of your hand. Using a fork, mark biscuits in a crisscross pattern.

4.Bake, 15 minutes, or until browned lightly. Stand for 5 minutes, then transfer to a wire rack to cool.