Gluten-free Shortbread Biscuits - Certified Thermomix person

The yummy easy recipe

This recipe is

• Gluten-free

• IC/PBS friendly

• Not dairy-free

• Not vegan

• Not carb low

"Warm and delicate. With a glass of cold milk, they are delicious". Jael McHenry, American food Blogger and amateur Cook

You'll need

• 80g butter at room temperature

• 1/4 tsp kosher salt

• 45g muscovado sugar

• 67g rice flour

• 23g corn flower

• 25g almond powder (I always use a mix of almond and hazelnut powder)

Instructions

1. Preheat oven to 180°C

2. Place butter, salt and and sugar in the bowl. Mix 1min30/ Speed 3

3. Add the remaining ingredients. Mix 15sec/ Speed 3

4. Add flour, salt, baking powder and chocolate chips. Mix 40sec/ reverse knife movement/ Speed 3

5. Shape a rough log (4 or 5cm diameter)

6. Place the log on cling film. Roll it up to wrap it and twist and tie the ends

7. Freeze for 7min to firm up

8. Slice the log into small discs of 2cm

9. Place the cookies on a tray already covered with parchment paper

10. Bake for 20 min or until they just start to turn golden around the edges.

11. Allow to cool

12. Enjoy!