Wheat Free Honey Shortbread (sweetie)

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INGREDIENTS

Nutrition
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DIRECTIONS

  • Cream together 375g butter, 1 1/4 cups pure icing sugar, 1 teaspoon vanilla and 1/4 cup honey.
  • Then fold in 500gms rice flour.
  • Spread mix into lined 20 x 30cm baking tin.
  • Chill for 20 mins in the fridge.
  • Bake 160C for 40 minutess or until golden.
  • Cool cut into pieces, dust with icing sugar.
  • Eat all within 10 minutes of cooling.
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