Gluten Free Shortbread Cookies

4 standard portions

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Ingredients

• ¾ cup vegan butter ((170g))
• ½ cup powdered sugar (and 2 tbsp (can use raw cane sugar too))
• ½ tsp vanilla ((2g))
• ⅛ tsp pink salt ((0.75g))
• 1 cup plantain flour ((125g))
• ½ cup sweet potato flour ((66g))

Method

1. Preheat the oven to 160C/320F and line a baking tray with parchment paper and set aside.
2. Place the sugar and butter in a medium sized bowl.
3. Use a hand mixer to cream the butter and sugar until pale yellow and fluffy.
4. Add the vanilla and pink salt and mix for about another minute.
5. Add the sweet potato flour along with the plantain flour using your hands to mix the flour(s) with the butter/sugar mixture.
6. Continue to mix until you form a soft pliable doughball.
7. Wrap the doughball with saran wrap/cling film.
8. Refrigerate the dough for 30-60 minutes or until the dough is firm.
9. Place the dough between 2 pieces of parchment paper and use a rolling pin to roll the dough out to be about 1/2 inch.
10. If you are making shortbread slices you need to use the rolling pin to form a rectangle instead and then cut out rectangular slices.
11. To make shortbread cookies, use a cookie cutter to cut out cookies (the amount you get will very depending on the size of the cutter).
12. Use a toothprick or a skewer to make holes (not too deep) in the shortbread (see the pictures).
13. Place each cookie on the lined baking tray and repeat the above step with the remaining few.
14. Bake the shortbread for rough 15 minutes or until the edges are very lightly golden.
15. Allow the shortbread to cool down before consuming.