Simple buttery shortbread - these have become my go-to recipe for easy fail-safe bikkies. Gluten-free and fructose-free, they have been my school holiday saviours so far this week - I made a batch yesterday and they're all gone already (but hey, we do have four kids in the house this week - gah!). I often add orange or lemon rind for a bit of kick, or you can add some chopped chocolate too (I always go for the highest percentage if possible like 75% to reduce the sugar load). Super easy, super yum!
1 + ⅓ cups rice flour
5tb butter (soft, room temperature) (approx ⅓ cup)
4tb rice malt syrup (approx ¼ cup)
1tb vanilla (I use Singing Dog organic vanilla extract - if you have a more concentrated version then you might need to use less)
Preheat oven to 200℃.
Mix together butter and rice malt syrup. (Try to ensure the butter is room temperature. If you need to soften it first, try not to melt it too much as it can make the biscuits harder).
Add rice flour and mix well.
Form into small balls and flatten slightly and place onto a tray covered with baking paper.
Bake for 10-15mins until starting to go golden, then cool on a wire rack.