The details of who gave it to me are a bit fuzzy nearly a decade on, but while doing fieldwork on Lord Howe Island in 2004 someone gave me some utterly delicious shortbread and then happily parted with the family recipe for it. The best news of all is that it not only tastes decent gluten free, it tastes better than with gluten.
So here it is for you:
Min’s Family Shortbread – Gluten Free Style
300g butter, softened
1 and 1/4 cups icing sugar
1 and 1/2 cups cornflour
2 cups rice flour
1 teaspoon xanthum gum
Mix butter and icing sugar together until creamy.
Sift together other ingredients and then add to creamed mixture (it will be tough to mix all those dry things together, but it is worth the effort).
Once together and dough like, roll into an approximate log and refrigerate for at least 30 mins. Once chilled, cut into rounds 1 cm thick and bake at 170 deg cel for 15 minutes.
***** Because of the high butter content they will spread a wee bit, so keep that in mind when making your log. More than one log might be better. I got about 24 shortbreads out of this recipe, but they are large biscuits so that number could easily have doubled. *****