Short and Sugary
What caught my eye about this recipe is the small amount of rice flour it uses. And the currants. Rice flour can make a biscuit chalky and sandy – my son’s words and texture has become an important criteria for rating new products.
Too short for a lunch box, but perfect with a cup of tea.
Gluten-free shortbread with lemon and currants
250 g butter, softened
1/2 cup caster sugar , plus extra to sprinkle
2 tablespoons of currants
2 teaspoons of lemon zest (lime zest works well)
2 1/4 cups gluten free plain flour
1/4 cup rice flour
1/4 teaspoon salt (optional)
In a large bowl, using an electric mixer, beat butter and sugar together until pale and creamy. Mix in currants and zest.
Sift in combined flours and salt. Mix to combine.
Turn dough out onto a board and knead gently. Roll into an even 5 cm x 20 cm log. Wrap in plastic and chill for 1 hour.
Preheat oven to moderately slow 160C. Line two oven trays with baking paper.
Cut dough into 1 cm thick rounds. Arrange on trays 2 cm apart and sprinkle with extra sugar.
Bake 20 – 25 minutes, until lightly golden. Cool on trays 5 minutes before transferring to a wire rack to cool completely.
(From Woman’s Day : Baking – Kate Brown)