Recipe - Gluten-Free Shortbread

One half cup Cornstarch
Sugar
175 g Butter
One half cup Icing [confectioner's]
1 cup Rice flour

From: "0000000ccccccc" wlockman@ra1.randomc.com

Date: Tue, 21 May 1996 22:31:40 +0000

1. Sift cornstarch, sugar and rice flour together.

2. Add butter. Mix with hands until soft dough forms. Refrigerate one
hour.

3. Shape dough into 2 One half cm balls. Place about 3 cm apart on greased
cookie sheet; flatten with lightly floured fork. Bake at 150 xC for 2025
minutes or until edges are lightly browned. .SH "Variations"

1. Form balls as above. Roll in finely crushed corn flakes or crushed
nuts. Press top of ball with thumb. Add a dab of jelly.

2. Mix in 2 Tbls. finely chopped peel and/or 2 Tbls. finely chopped nuts.
Flatten with lightly floured fork.

Difficulty : easy. Precision
: measure ingredients.

Recipe By : Eileen Kupstas kupstas@cs.unc.edu

Posted to Master Cook Recipes List, Digest #93