Shortbread
Ingredients:
250g stork (or margarine)
380g gluten free plain flour
120g caster sugar
1/2 tsp Xanthan Gum
Method:
Cream together the stork and sugar in a bowl. Add the flour and the Xanthan gum until you have a crumbly mixture. Use your hands and mix together into a big sausage shape.
Wrap in clingfilm and refrigerate for at least an hour to firm up.
Preheat the oven to 180C (fan). Cut the mixture into rectangles, place on a baking tray and indent the top with a fork. Bake for 12 minutes until the biscuits feel firm to the touch.
Allow to cool for 15 mins on the baking tray, and then transfer to a wire rack.
You can add 100g chocolate chips, adding them to the crumbly mixture, ahead of making the big sausage shape.