DAIRY & GLUTEN FREE SHORTBREAD
250g nuttelex (at room temperature works best)
1/2 cup caster sugar
1/2 cup icing sugar
2 1/12 cups gluten free flour
1/2 cup rice flour
2 teaspoons vanilla essense
Preheat oven to 170C.
Place nuttelex & sugar together in a bowl & cream until light & fluffy (sugar should dissolve).
Gradually add the flours to the creamed sugar mix. Stir gently until combined.
Place mix onto a piece of baking paper and knead until smooth.
Press into a baking dish 30 x 20cm. Bake for approx 35 mins until light brown.
Cool in tin.
Cut into pieces.
Can be dusted with icing sugar or dipped into dark cooking chocolate.
For a festive look I quite like to dip one side into cooking chocolate & stack them on top of each other & decorate with silver cachous.