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Gluten-Free Chai Shortbread

INGREDIENTS:

250g butter at room temperature

1 cup icing sugar

2 eggs, lightly beaten

2 1/2 cups gluten-free flour

1 teaspoon each: ground ginger, cinnamon, cardamom, mixed spice

pinch salt

milk for glazing

Cinnamon sugar:

2 tablespoons sugar

2 teaspoons ground cinnamon

 

METHOD:

1.     Cream the butter and icing sugar until light and fluffy.

2.     Sift the flour, spices and salt into a bowl. Beat into the butter mixture until well combined. Chill the mixture for 30 minutes.

3.     Preheat the oven to 160°C. Line 2 baking trays with baking paper.

4.     Roll out the dough until 1cm thick. Using a 6-7cm diameter biscuit cutter, make about 24 rounds. Off-cuts may be pressed together, re-rolled then cut. Place on the baking trays. Brush with milk and dust with the cinnamon sugar.

5.     Bake for about 20 minutes or until lightly golden. Cool on a wire rack. Store in airtight containers in the fridge or freezer.

Retrieved from: www.janbilton.co.nz

 

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