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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 120 |
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Crisp, delicate, and buttery, these shortbread biscuits are a great treat to have on hand. Ingredients:
1 lb butter, softened |
1/2 cup brown sugar |
1/2 cup icing sugar |
2 cups sweet rice flour |
1 cup potato starch |
1 cup light stoneground buckwheat flour |
colored sugar sprinkle, assorted colours (optional) |
Directions:
1. Mix butter, both sugars (not coloured), and flour together.
2. Work well with hands until it will hold together.
3. Make 4 rolls about 1 1/2 in diameter, wrap, and chill for at least 6 hours.
4. Slice 1/4 thick and arrange on a parchment paper lined cookie sheet.
5. Sprinkle cookies with sugar, if desired.
6. Bake cookies in a preheated 350* oven for 10-15 minutes until very lightly burned around the edges.
7. Remove to wire rack to cool.
8. Enjoy!
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