Chewy gooey buttery jammy crumbly shortbreads.
These are just TOO good – you have to try.
360g gluten-free flour mix
3/4 tsp salt
1 tsp vanilla extract
5 tbsp raspberry jam (or any other jam or curd you have at home)
Preheat the oven to 180°C and grease and line a rectangular tin or oven dish with paper.
Sieve the flour and the salt, mix through. Cream the butter until pale, then add the sugar and vanilla extract and cream some more. Add the dries into the butter mixture and bring together until a dough is formed. The easiest way to do this is just to get right in there with your hands (flour them before so they don’t get all sticky), and knead well until you have a smooth dough.
Take 2/3rds of the dough and press into the base of the tin. Cling-film the rest and leave in the fridge to harden. (This will make the grating stage a whole lot easier).
Bake the base 20 minutes in the oven or until golden brown. Then, let it cool in the tin before evenly spreading the jam all over. Grate the remaining dough to cover the jam and place back in the oven for 30 minutes or until golden brown.
Let cool in the tin and cut into rectangles or squares. You should get 10-12 little biscuits.