A deliciously sweet recipe for gluten-free short bread biscuits.
- 250 g (8 ⅓ Tbsp) Butter
- 1 tsp Vanilla Essence
- ⅓ cup Castor Sugar
- 2 ½ cups Manoic Flour
Cream butter & vanilla until light and fluffy, gradually beat in sugar, until very creamy.
Work in sifted dry ingredients. Knead well on lightly floured surface until mixture is smooth.
Press into lightly greased 18cm x 20cm lamington tin, cut into bars, prick each bar decoratively with fork.
Bake in slow oven 50 to 60 minutes.
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