Gluten-Free Shortbread

1 hours Prep: 1 hours Cook: 20 minutes

518 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

1/2	cup	cornstarch
1	x	sugar
175	grams	butter
1/2	cup	icing
1	cup	rice flour

Directions

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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Nutrition Facts

Serving Size 99g

Amount per Serving

Calories 518 63% of calories from fat

	% Daily Value*
Total Fat 36.0g	55%
Saturated Fat 23.0g	113%
Trans Fat 0.0g
Cholesterol 94mg	31%
Sodium 253mg	11%
Total Carbohydrate 46.0g	15%
Dietary Fiber 1.0g	4%
Sugars 0.0g
Protein 3.0g	6%

Vitamin A	22%		Vitamin C	0%
Calcium	1%		Iron	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

10 Minute Szechuan Chicken

This recipe is easy and delicious!! We made a few changes: used thin chicken breasts (or you can pound them flat), add grated ginger, less soy sauce, substitute honey for the suger and chili oil for the cayenne pepper. We ate it with veggie fried rice (made in the same wok for easy cleanup). Yum!

Reviewed by bob_chinn