Buttery shortbread is an all time favourite biscuit, whatever your age, and these little gems are no exception.
They also make great presents for friends, families and teachers and can be made even more delectable by adding some cacao nibs for those who like their chocolate.
You only need three ingredients and the recipe is very easy to follow making it a great option when baking with little ones. Why don’t you give them a wooden spoon to mix up all the ingredients and you could even let them weigh out the ingredients too?
Gluten free. Dairy free. Soya free.
- 125g dairy free margarine
- 55g caster sugar
- 180g gluten free plain flour
- Extra gluten free plain flour for dusting.
- Mix the margarine and the caster sugar together until smooth.
- Stir in the flour until it forms a smooth paste.
- Turn the dough out on to a floured work space.
- Use a rolling pin to flatten the dough until it’s around 1cm thick.
- Use cookie cutters to cut the dough in to shape. Alternatively slice in to long rectangle shapes to make shortbread fingers.
- Line a baking tray with greaseproof paper and place the uncooked biscuits on to it leaving space in between.
- Sprinkle with caster sugar before popping the baking tray into the fridge to chill for 20 minutes.
- Pre-heat the oven to 190C.
- After 20 minutes, remove the biscuits from the fridge and place them in the oven to cook for 15-20 minutes. They should turn a pale brown colour.
- Set aside on a wire rack to cool before the munching commences and enjoy!
For a healthier snack option that is just as tasty, why don’t you try these no-sugar banana flapjacks where the sweetness comes from the fruit and honey. Perfect for grown ups to restore lost energy from a hard work out at the gym or when you or little ones feel a bit peckish and you want to avoid the biscuit jar. No sugar and totally free from gluten, dairy and soya, why don’t you give this delicious banana flapjack recipe a try?
HAVE A HAPPY TUMMY DAY ?