This recipe was designed specifically to be made with Bakers' Magic gluten free flour. The finished baked product will not be the same if you use another gluten free flour and you will need to adjust the recipe, particularly if the flour you're using contains rice flour.

Ingredients

150 g Bakers' Magic Gluten free flour

100 g Butter (chopped & cold)

30 g Caster sugar

1 tsp Vanilla extract

1 tsp Water

Extra Bakers' Magic Gluten free flour

Method

Thermomix

Put all ingredients into the TM bowl.

Mix for 45 sec on speed 4.

Stand Mixer 

Cream together the butter, caster sugar, vanilla extract & water.

Add to the creamed mixture the flour mix.

On a low speed mix together all ingredients until the dough just comes together.

Rolling out the dough

Put the dough on a sheet of baking paper. Bring it together with your hands. If you need to, kneed the dough to incorporate any remaining flour. If the dough is sticky add a little of the extra maize starch to it. Kneed the dough to incorporate the extra maize starch. The dough should be ready to roll out.

Place dough between two sheets of baking paper. To ensure the shortbread is even in thickness follow this tip. Find four placements (dinner setting) place two of them on top of each other on either side of the dough (Two of my placemats are 8 mm high). If you want to have a thinner shortbread so that two can be sandwiched together with icing only use one placement on either side of the dough. The placemats can be on top of or underneath the pieces of baking paper. I find it easier to work with the dough when it is between two sheets of baking paper. When rolling out the dough ensure the rolling pin is wide enough to span the dough and part of the two top placemats. My rolling pin is large – 61 cm from handle to handle. Initially when rolling the pin may not necessarily rest on the placemats, however, when the dough is the same thickness as the placemats it will. At this stage the dough should be all the same thickness. Put the dough (still in between the baking paper) onto a flat tray and put it into the fridge for approximately 10 mins - it is best if the dough isn't too cold.

Cutting & Cooking

Turn the oven on to 140o C.

Line a tray with baking paper.

Bring out the cold dough. Gently lift off the top piece of baking paper, put it back down on the dough. Holding on to both sheets of baking paper on both sides of the dough gently flip the dough over. Lift off the top piece of baking paper - do not discard. 

Using a cutter of your choice cut out the shortbread and place them on a baking tray. For the shortbread pictured above I used rectangle shaped cutter 4 mm x 2 mm. If you are using a cutter & you have cut out as many shapes as possible bring the dough together, kneed it a little and roll it out again between the two sheets of baking paper. Continue cutting out shapes in the newly rolled dough. If the dough is cold enough the shapes will still be easy to pick up & transfer to the baking tray. Repeat until you can't cut out any more shapes.

The length of time required to bake the shortbread will depend on the size of the cutter you have used, the thickness of the shortbread & your oven. The rectangles were ~ 8 - 9 g each, there is sufficient dough to make 32 of these. I baked these for 30 mins & turned the trays halfway through baking.