Description
A simply delicious vanilla shortbread with real vanilla beans, and a perfectly light gluten free flour combination.
Ingredients
Scale
- 1 cup butter, softened
- 1 cup of vanilla infused sugar, plus 2 tablespoons for dusting
- 1 egg, free range
- 1 teaspoon vanilla (optional)
- 1 cup almond flour
- 1 cup coconut flour
- 1 cup of gluten free flour blend
Instructions
- n a large mixing bowl, add butter and sugar. Beat together until light and fluffy.
- Add egg, and optional vanilla. Beat to fully mix.
- Add almond flour, coconut flour and gluten free flour blend. Blend in with a spoon to make a stiff dough. Knead to make a smooth dough.
- Cover and chill for 1 hour.
- Prepare a baking sheet by greasing with butter and then sprinkling with additional gluten free flour. Preheat oven to 375 degrees F.
- Remove the dough from fridge. Divide dough into 3 portions. Flour a board with almond flour.
- Roll out each dough portion to 1/4 inch thick and cut with cookie cutters. Place each biscuit on the prepared baking sheet. Dough may be combined and re-rolled as often as needed. It will not get tough.
- Bake in a 375 degree oven for 10 minutes. Transfer to cooling rack.
- Repeat till all the dough has been baked.
