Shortbread

Vegan, gluten-free, dairy-free, soya-free

makes 24 cookies

  • 200g dairy-free butter – I used Vitalite Dairy-free
  • 100g sugar
  • 1-2 tsp vanilla extract
  • 300g plain rice flour – I used a blend of 150g white rice flour & 150g brown rice flour
  1. Cream the butter, sugar and vanilla together
  2. Add in the flour and mix to form a dough
  3. If the dough doesn’t come together to form a ball, add rice milk a tablespoon at a time, being careful not to make it too sticky
  4. Wrap in clingfilm and pop into the fridge to chill for between 20-30 minutes
  5. Preheat oven to 170°C
  6. Roll out the dough onto a floured surface, making sure that it is not rolled too thin
  7. Cut into shapes and put those onto a baking tray
  8.  Sprinkle with some sugar before baking for 12-15 minutes until golden brown
  9. Enjoy!

Adapted from a recipe on Wallflower Kitchen blog

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