- 1½ cups (230g) gluten free plain flour*
- ½ tsp Xanthan gum* (if required)
- small pinch salt
- 185g unsalted cultured butter, softened
- ½ cup (110g) caster sugar
- 1 tsp vanilla bean paste (or seeds scraped from 1 vanilla bean)
- 1 egg yolk
- finely grated rind from 1 lemon and/or 2 tsp dried lavender for cooking (optional)
- Line two baking sheets with baking paper. Preheat the oven to 160C (140C fan forced)
- Place the mixing bowl onto the stand mixer and attach the wire whisk and pouring shield. Add flour, gum (if required) and salt to the bowl. Turn to speed 1 and whisk until combined. Remove flour mix from the bowl and set aside.
- Place the mixing bowl on the stand mixer and attach the flat beater. Add the butter to the mixing bowl. Turn to speed 6 and beat for 1 minute. Add the sugar and vanilla and beat on speed 1 to combine. Increase to speed 6 and beat for 7 minutes or until light and fluffy, wiping the sides down regularly with a spatula.
- Turn off the mixer. Add the flour, egg yolk, lemon rind (if using) and/or lavender (if using) and beat on speed 1 until combined. Increase to speed 4 and mix until a dough begins to form. Do not over mix.
- Remove mixture from bowl and lightly knead. The dough will be very soft. Form into a ball and cover in plastic wrap then rest in the refrigerator for 20 minutes. Roll the dough to approx. 1.25cm thick and cut into desired shape/s. Place onto the prepared trays leaving space between them as they will spread during baking.
- Bake on the lower shelf of the oven for 25 minutes or until firm. Allow to cool completely before carefully removing to a cooling rack. Shortbread will keep for up to 3 days if stored in an airtight container in a cool place.
- Many commercial gluten free flours now have a 'gum' already added. Please check the label. If no gum is listed on the packaging please add the Xanthan gum to the flour. The gum gives firmness and helps prevent crumbling.
- For standard wheat based shortbread: replace gluten free flour and Xanthan gum with a good quality plain flour.