Gluten-Free Shortbread

Ingredients:

1 cup gluten-free all-purpose flour
1/2 cup rice flour
1/2 cup unsalted butter, softened
1/4 cup granulated sugar
1/2 teaspoon pure vanilla extract
Pinch of salt
Powdered sugar, for dusting (optional)

Instructions:

Preheat the Oven:

Preheat your oven to 325°F (165°C).

Mix the Dough:

In a mixing bowl, combine the gluten-free all-purpose flour, rice flour, softened unsalted butter, granulated sugar, pure vanilla extract, and a pinch of salt.

Form the Dough:

Mix the ingredients until they come together to form a smooth dough. It might initially appear crumbly, but continue mixing until it holds together when pressed.

Shape the Shortbread:

Roll out the dough on a lightly floured surface to a thickness of about 1/2 inch.

Use cookie cutters or a sharp knife to cut the dough into desired shapes.

Bake:

Place the cut-out shortbread cookies on a baking sheet lined with parchment paper.

Bake in the preheated oven for about 15-20 minutes, or until the edges of the cookies are lightly golden.

Cool:

Once baked, remove the Gluten-Free New Zealand Shortbread from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Dust with Powdered Sugar (Optional):

If desired, dust the cooled shortbread cookies with powdered sugar for an extra touch of sweetness.

Enjoy:

Delight in the buttery and crumbly goodness of these Gluten-Free New Zealand Shortbread cookies, a classic treat.

Feel free to customize the shortbread by adding a hint of citrus zest, finely chopped nuts, or even dipping the cookies in melted chocolate. This recipe captures the essence of traditional New Zealand shortbread while being gluten-free and perfect for a cozy snack.