Every family has a list of their favourite recipes. I just love buttery shortbreads with a touch of vanilla, lavender or lemon.
Ingredients
230g (1½ cups) gluten free plain flour
3 tspn GFG *
small pinch salt
185g unsalted cultured butter, softened
110g (1/2 cup) caster sugar
1 tspn vanilla bean paste
finely grated rind of 1 lemon or 2 tspn dried lavender
1 egg yolk
2-3 tspn lemon juice
40g (1/3 cup) gluten free plain flour, extra, if required
Method
Line two baking trays with baking paper. Preheat the oven to 160C (140C fan forced).
Place the mixing bowl onto the standmixer with whisk and pouring shield. Add the flour, GFG and salt. Turn to speed 1 and whisk until combined. Remove flour from the bowl.
Place the mixing bowl on the standmixer with flat beater and pouring shield. Add the butter to the mixing bowl. Turn to speed 6 and beat for 1 minute. Add the sugar and vanilla and beat on speed 1 to combine, then increase to speed 6 and beat for 7 minutes or until light and fluffy, wiping the sides of the bowl down as required.
Turn off the mixer. Add the flour, rind, egg and juice and beat on speed 1 until combined. Increase to speed 4 and mix to form a dough. If the mixture is too soft to form a dough, add the extra flour (the mixture must remain very soft, this is the key to the success of the recipe). Do not over mix. Remove dough from bowl and lightly knead. Form into a ball. Wrap in plastic wrap and refrigerate for 20 minutes to rest. Roll out dough to a 1.25cm thickness and cut into desired shape or roll into a large circle, crimp edges and score. Transfer to the prepared trays, allowing for spreading during baking (in hot weather, the biscuits can be refrigerated again at this stage before baking).
Bake on the lower shelf of the oven for 25 minutes or until firm. Allow to cool completely before carefully transferring to a cooling rack.
Tips
Tip 1: Shortbread will keep for up to 3 days if stored correctly.
Tip 2: A second bowl for the standmixer makes for easy preparation. Additional 4.8 litre and 3 litre stainless bowls are available. 4.8 litre glass bowls are also available from stockists.
Tip 3: GFG is a gluten substitute, available from health food stores.
Tip 4: Dried lavender is available from specialty cookware or delicatessens.
