Don’t be put off by the fact these are gluten free. These tasty little morsels are buttery like shortbread but not overly sweet (until you roll them in icing sugar that is!) Thanks to Mary Davis from Queensland for the recipe whose grandson, Owen, was recently diagnosed with a gluten intolerance. These biscuits are great with a cup of tea or if you leave out the nuts, in the snack box. They certainly keep Owen happy!
250g butter softened
1/2 cup icing sugar, sifted
1 teaspoon vanilla extract or vanilla bean paste
100g crushed nuts
2 1/2 cups gluten free plain flour
1 cup icing sugar, extra for rolling
Heat oven to 170oC. Cream butter, icing sugar and vanilla in mixer until pale.
Add crushed nuts and mix. Add in flour and mix to a fairly soft dough.
Roll into balls about the size of a large marble (about 2cm) and place on baking tray.
Cook in oven for about 15 minutes until golden . Let cool a little on the tray. While slightly warm, roll in icing sugar. Don’t try this whilst they are too hot as they will break apart.
They will keep in an airtight container for about 2 weeks, but I dare you to stop at one!