shortbread biscuits

Living in London, we are obsessed with biscuits to have with a ‘cuppa’ of tea, so here is the quintessential shortbread biscuit recipe that has changed all 3 ingredients of the original recipe: sugar, butter and flour. However, the result is a friable and crunchy biscuit that is the same as the original, but gluten free, sugar free and dairy free. Enjoy it!!

PREPARATION & COOKING TIME: 1 hour

INGREDIENTS for 20 biscuits

255gr gluten free plain flour

170gr butter or cashew butter

50gr xylitol

• preheat oven to 300F/150C
• in a bowl mix the flour with the xylitol
• rub the butter/ cashew butter into the flour and xylitol, until you can make a ball- this is best done the night before
• wrap the ball in cling film and place in fridge for an hour
• once cold, take out of fridge and roll with a rolling pin to 1cm thickness
• using  a glass or biscuit cutter, cut the biscuits and place on a baking tray with greaseproof paper
• prick the top of the biscuits with a fork
• cook in the oven for 12 mins
• take out of oven and let to cool completely
• in the meantime you can use the oven to roast vegetables
• once completely cold, replace the biscuits in the oven for another 10mins
• take out of the oven and let them cool

NUTRITIONAL VALUE PER BISCUIT
energy kcal	108.3
fat	7.1
of which saturated	4.5
carbohydrates	10.3
of which sugars	0.1
fibre	0.1
protein	0.7
salt	0.0