Christmas Shortbread - Vegan and Gluten Free - Recipe

Christmas Shortbread

Vegan and Gluten Free

These make a pretty Christmas plate or a gift.

Ingredients

100g/3.5 oz rice flour

100g/3.5 oz gluten-free cornflour

85g/3oz caster sugar

125g/4.5 oz vegan and gluten free margarine (Olivani)

1.5 tsp cinnamon

Preheat the oven to 190 degrees C/ 375 degrees F. Line a 25 x 18cm tray with baking paper.

Place all ingredients into the bowl of a food mixer and mix on a slow speed until the ingredients are thoroughly combined. The mixture will develop a breadcrumb - like consistency after a minute and will start to clump together a few seconds later. 

Alternatively, place the sugar and margarine in a large mixing bowl and cream together with a fork until thoroughly combined. The mixture will have a breadcrumb-like texture but should hold together when you pinch a little between your thumb and forefinger.

Sprinkle rice flour onto a board and press the dough to flatten evenly to about .5cm thick. Cut shapes or shape into a rectangle and mark into fingers with a sharp knife. 

Transfer the shapes to the lined tray and  

bake in the preheated oven for 15 minutes, or until lightly golden. While the dough is still warm in the baking tin, cut it into pieces along the lines you made before baking. 

Leave to firm up in the tin before gently transferring to a wire rack to cool completely.

If you wish, make a small amount of icing with icing sugar, a teaspoon of Olivani and hot water to mix to a smooth paste. Decorate however you want!