Low FODMAP buttery shortbread fingers

Name: Low FODMAP buttery shortbread fingers
Total time: 40 min
Cuisine: Scottish
Ingredients: 200g butter, softened; 90g caster sugar; 250g gluten free plain flour; 50g rice flour; 0.25 tsp salt

Crumbly, buttery shortbread made with gluten free flour and rice flour. Just three simple ingredients plus a pinch of salt.

Time40 mins
LevelEasy
Costabout £0.14 a head
Oven160°C (140°C fan)

16 servings

Ingredients

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200 gbuttersoftened
90 gcaster sugar
250 ggluten free plain flour
50 grice flour
¼ tspsalt

Method

1
Heat the oven to 160°C (140°C fan). Line a baking tray.
2
Beat the butter and 70g of the sugar until soft and pale, about 2 minutes.
2 min
3
Mix in the flours and salt to form a soft dough, using your hands at the end.
4
Press into a 20cm square on the tray, about 1.5cm thick. Prick all over with a fork and mark into 16 fingers.
5
Bake for 30 minutes, until pale golden.
30 min
6
Sprinkle with the rest of the sugar while hot, cut along the marks and cool on the tray.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.