Dairy Free ShortbreadSubmitted by: SLCOLMAN
IntroductionFrom the Allery-Free Cookbook From the Allery-Free Cookbook
2/3 cup dairy free margarine
1/4 cup sugar
1 cup all purpose flour
1/2 cup rice flour
pinch of salt
1/4 tsp vanilla extract
Sift the flours and salt together.
Add to the wet mixture and stir just until the mixture begins to form a dough.
Draw together with your hands to form a soft dough.
Knead gently on a board until the mixture forms a ball, then roll out with your hands into a log about 1 1/2 inches in diameter.
Wrap in plastic wrap and chill for 1 hour.
Preheat the oven to 325.
Line a cookie sheet with parchment paper.
Using a sharp knife, cut the log into 30 slices and lay them on the baking sheet.
If desired prick the centers in a design with a fork.
Bake for 10 to 15 minutes or until golden brown.
Remove and sprinkle with a small amount of sugar if desired (not in nutritional info).
Let cool for 10 minutes then transfer to a wire rack to cool completely.
Store in an airtight container.
Number of Servings: 30
Recipe submitted by SparkPeople user SLCOLMAN.