Gluten-Free Shortbread

Yields:	4 servings
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Sift cornstarch, sugar and rice flour together.

Add butter.

Mix with hands until soft dough forms.

Refrigerate one hour.

Shape dough into 2 1/2 cm balls.

Place about 3 cm apart on greased cookie sheet; flatten with lightly floured fork.

Bake at 150 C for 20-25 minutes or until edges are lightly browned.

Variations:

Form balls as above.

Roll in finely crushed corn flakes or crushed nuts.

Press top of ball with thumb.

Add a dab of jelly.

Mix in 2 Tbls. finely chopped peel and/or 2 Tbls. finely chopped nuts.

Flatten with lightly floured fork.

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I just want to say, it is really a awesome recipe, I think I will do it very often in future! Enjoy it!

Reviewed by combined