If you're dairy or lactose intolerant but are seriously craving that delicious sensation of buttery shortbread cookies at Christmas (or anytime of year) then ytou need to indulge in these incredibly delicious dairy free and gluten free shortbread cookies, your guests will never even know that they are allergen friendly.

INGREDIENTS
- 2/3 cup (80g) Corn Flour
- 2/3 cup (125g) Sweet White Rice Flour
- 2/3 cup (100g) Tapioca Flour
- 1/2 tbsp Xanthan Gum
- 8 oz Dairy Free / Soy Free Margarine
- 3/4 cup (100g) Icing Sugar

INSTRUCTIONS

STEP 1: In a large mixing bowl, whisk together the Corn Flour, Sweet White Rice Flour, Tapioca Flour, Cornstarch and Xanthan Gum

STEP 2: Add butter to a stand mixer with a mixer attachment and mix at medium speed until fluffy

STEP 3: Slowly add icing sugar to the stand mixer until thoroughly combined with the butter, scraping down sides as necessary

STEP 4: Reduce speed to low, then slowly add the flour mix until just combined

STEP 5: Evenly spread the dough onto a parchment-lined 9" x 13" baking sheet

STEP 6: Cut the dough into desired shapes and refrigerate for 1 hour

STEP 7: Preheat oven to 275

STEP 8: Bake at 275 for 45 minutes

STEP 9: Remove from the oven and re-cut along your existing lines right away

STEP 10: Let cool completely in the pan


Full recipe and instructions can be found here:
http://bit.ly/3jCgh0r