Ingredients:

  • 1 cup (2 sticks) cold unsalted butter, cut into cubes
  • ½ cup (100 g) caster sugar (superfine sugar)
  • 1 teaspoon (5 ml) pure vanilla extract
  • ¼ teaspoon (1 g) fine sea salt
  • 1 ¾ cups (225 g) Gluten-Free All-Purpose Baking Blend (must contain xanthan gum)
  • 2 tablespoons (15 g) cornflour (cornstarch)

Instructions:

  1. Preheat the oven to a very low temperature (300°F / 150°C). Line the base of the 8-inch baking tin with parchment paper.
  2. In a medium bowl, whisk (or sieve) together the GF flour blend, cornflour, and salt. Set aside.
  3. Take the cold butter cubes and lightly bash them with a rolling pin or the back of a spoon to soften them slightly, but they should remain firm and cool.
  4. Place the cold butter and caster sugar into the mixer bowl. Beat on medium-low speed for no more than 3-4 minutes. You are looking for the mixture to be just lightened and creamy, but do not over-cream. Scrape down the bowl halfway through.
  5. Beat in the vanilla extract quickly.
  6. Reduce the mixer speed to low. Gradually add the flour mixture, beating only until the dough just comes together into a cohesive, shaggy ball. Stop immediately once combined; do not overmix.
  7. Press the dough evenly into the prepared baking tin. Prick the entire surface with a fork ('docking'). Place the tin in the refrigerator and chill for a minimum of 30 minutes.
  8. Remove the chilled dough. Using a sharp knife, score the surface (do not cut all the way through) into 12 wedges or 12 fingers.
  9. Bake for 20 to 25 minutes. The shortbread should look pale gold or creamy white—it should not brown. The edges should appear set.
  10. Immediately upon removing the shortbread from the oven, re-cut along the score lines while the biscuits are still warm and soft. Sprinkle lightly with a dusting of caster sugar if desired.
  11. Allow the shortbread to cool completely in the tin on a wire rack for at least 30 minutes before removing and separating the fingers. This prevents crumbling.