recipes/Freee Cake/600_FREEE_Gluten-Free-Shortbread-Finger-Biscuits.jpg

Gluten Free Shortbread Finger Biscuits

4.4

32 Ratings

45 minutes 12 shortbread fingers Nuts,Peanuts,Gluten,Wheat Vegetarian

About this recipe:

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The initial mixing and resting stage are the key to creating the delicious buttery crunch of these gluten free shortbread finger biscuits.  

Equipment:

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15x20cm/6×8” baking tray, kitchen blender and mixing bowl

Ingredients:

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200g FREEE Plain White Flour
1 tsp FREEE Xanthan Gum
75g caster sugar
pinch of salt
2 tsp water
150g butter
butter, for tray

Method:

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200°C, Fan 180°C, 400°F, Gas 6

  1. Pre-heat the oven.
  2. Rub some butter around the inside of a 15x20cm/6×8” baking tray or insert a baking liner.
  3. Put the flour and xanthan gum into a bowl, stir to combine and sieve into a kitchen blender.
  4. Add the sugar and salt and pulse to mix.
  5. Add the water and pulse again.
  6. Cover and leave it to rest for 20 minutes and pre-heat the oven.
  7. Chop the butter into cubes, add this to the bowl and pulse until the dough holds together.
  8. Tip the mixture into your prepared baking tray, pressing it into the corners and smoothing the top.
  9. Bake for 20 minutes.
  10. Remove the tray from the oven and carefully cut the shortbread into 12 rectangles.
  11. Press a fork into each rectangle slice three times.
  12. Return the shortbread to the oven and bake for a further 22-25 minutes.
  13. Leave the shortbread to cool in the baking tray.
  14. Store cold biscuits in an airtight tin.

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