Ingredients
Shortbread
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1 ½ cups (300g) gluten free plain flour
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½ cup (85g) rice flour
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⅔ cup (150g) sugar
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½ tsp salt
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230g vegan butter (e.g. Margarine or Nutellex)
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2 tsp Queen Vanilla Bean Paste
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2 tsp Queen Vanilla Essence
Icing
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½ cup (75g) icing sugar
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2 tsp lemon juice or boiling water, adding an additional tsp if needed
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Queen Unicorn Confetti sprinkles
Method - Shortbread
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1
Preheat the oven to 150°C (fan forced). Grease and line a slice tin with baking paper.
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2
Sift together flours in a mixing bowl. Add sugar and salt and mix to combine.
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3
Add vegan butter, Vanilla Bean Paste, Vanilla Essence. Using a wooden spoon, mix until mixture forms a dough. Transfer dough to slice tin. Using another piece of baking paper on top of the dough, press dough into tin and smooth out. Using a knife dusted with flour, cut down the centre of the dough lengthwise.
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4
Bake in the oven for 30 minutes before removing and cutting into rectangles. Transfer to baking tray and return to the over for 15-20 minutes. Allow to cool on tray for 30 minutes.
Method - Icing
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1
Mix together icing sugar and lemon juice. Drizzle over short bread and sprinkle with Unicorn Confetti sprinkles.
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