Yes, the Christmas holidays are just ending but you still might be craving some sweet shortbread. This is an easy-to-make version that is gluten-free.
- 1/2 cup cornstarch
- 1/2 cup icing sugar
- 1 cup white rice flour
- 3/4 cup butter
Oven gets preheated to 300F to start off.
Sift all three dry ingredients together so they are nicely blended. Add the butter and use your hands to work it all together until you have a smooth and soft dough.
Pop the batch of dough into the fridge for about an hour to chill.
After that, roll some 1-inch balls of dough and place them out on a greased baking sheet. Flatten them a little (they’ll spread out on their own, so don’t flatten too much). Space them out about 1 1/4 inch apart.
Bake for 20 to 25 minutes, or until the edges start to get just slightly brown. Don’t overbake!
You can make these plain, or top with some sprinkles, a dab of fruit preserves or a piece of candied fruit before baking.