Shortbread biscuits with their crumbly texture are a great childhood classic in France, especially for the after school snack around 4pm 🙂 This gluten-free recipe is very easy and inexpensive, perfect if you’re a little short on time or want to bake in advance. The hardest part is to wait for them to cool down before devouring them 😉
Ingredients: (for around 20 biscuits)
- 100g of rice flour
- 100g of corn starch
- 50g of corn flour (for the colour, can be replaced by any flour)
- 10g of tapioca starch
- 125g of softened salted butter
- 100g of sugar
- 10g of vanilla sugar
- 1 egg
- 1 tsp of xanthan gum
Preparation: 30 minutes
Baking: 15 minutes – 180°C
- In a large bowl, mix the flours, starches, sugars and the xanthan gum.
- Add the softened butter and mix with your hands (rub the ingredients between your hands as if you were making a crumble until you get a sand-like texture).
- Add the egg and form a ball before filming with cling film and put it in the fridge for 20 minutes.
- Heat up your oven to 180°C.
- Roll the dough on baking paper until it is about 5mm thick. Use a pastry cutter to form the shortbreads (you can also use a glass or a knife).
- Place the shortbreads on a baking tray covered with a sheet of baking paper.
- Bake at mid-height for 15 minutes. Let the biscuits cool down completely before serving or storing.
Last tip: Cooling down the shortbreads is the most important step. It is what gives them their crunchy texture. When they are back to room temperature, you can store them in an airtight box for a week before they lose their crunch.