Gluten-Free Shortbread

Crisp, delicate, and buttery, these shortbread biscuits are a great treat to have on hand.

• Ready In: 25 mins
• Serves: 60
• Yields: 60 cookies

Ingredients

• 1  lb butter, softened
• 1⁄2 cup brown sugar
• 1⁄2 cup icing sugar
• 2  cups  sweet rice flour
• 1  cup potato starch
• 1  cup  light stoneground buckwheat flour
•  colored sugar sprinkle, assorted colours (optional)

Directions

1. Mix butter, both sugars (not coloured), and flour together.
2. Work well with hands until it will hold together.
3. Make 4 rolls about 1 1/2" in diameter, wrap, and chill for at least 6 hours.
4. Slice 1/4" thick and arrange on a parchment paper lined cookie sheet.
5. Sprinkle cookies with sugar, if desired.
6. Bake cookies in a preheated 350* oven for 10-15 minutes until very lightly burned around the edges.
7. Remove to wire rack to cool.
8. Enjoy!