Rated 5 out of 5 based on 2 votes
- 2 cups gluten free plain flour
- 2/4 cups caster sugar
- 140 g nuttelex olive oil spread
- 2 tspn lemon juice
- 1/2 cup icing sugar
- 1 drizzle warm water
Makes: 18 biscuits, Prep: 30 mins, Cook: 12-15 mins, Chill: 1 hr, and 5-10 mins
1. In a bowl combine the sugar and flour with a whisk, and then knead through the nuttelex in chunks with well floured hands.
2. Work this mix into a dough. If it’s a bit too dry then add the tiniest amounts of nuttelex as you work it into a ball.
3. Wrap the dough in plastic wrap and refrigerate for 1 hr.
4. Pre-heat your oven to 140°C, fan-forced, and line two baking trays with baking paper.
5. Remove the dough from the fridge, breaking it in half. Place the other half back in the fridge to keep it cold while working.
6. On a very floured surface roll out the dough with an equally well floured rolling-pin. Cut out the dough and place each cookie about an inch apart on a tray.
7. Bake this for 12-15 minutes or until the sides are slightly browned and the underside is slightly browed (use an egg lift to lift to check).
8. Meanwhile prepare the next tray of biscuits the same way, and once the first batch is ready remove and allow to cool on the tray, placing the next tray in the oven to cook, removing and allowing to cool in the same way.
9. Once both are cool, use an egg lift to move them to a cooling rack to cool completely.
10. Prepare the simple glaze by combining the water, icing sugar and lemon juice in a bowl. Drizzle this over the biscuits and place them in a refrigerator for 5-10 minutes or until the glaze has set.
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:3 I was very proud of how they still had the right texture, despite being gluten and dairy free.
Shortbread is yum
oh lol bed time!
:3 thank you for the compliment!