Buttery creamy shortbread biscuits

Pure creamy heaven in a biscuit and gluten free and … wait for it... SUGAR FREE!

I finally created a buttery, creamy, gluten free, sugar free shortbread biscuit.. and it is taking every inch of me not to eat all of it!

I mixed my recipe up to be lemon and strawberry flavoured (and added red food colouring to make it stand out). Just delicious.

The basic of the recipe is below it made 20-24 biscuits (depending on size)

Ingredients:

• 125g of unsalted butter, softened at room temperature

• 1/2 cup of sweetener (or monk fruit or if you want sugar add caster sugar)

• 1/2 tsp vanilla extract

• 1 egg, at room temperature

• 2 cups of gluten free flour (or plain white flour)

• 1 tsp baking powder

• 1 tbsp milk

• 1/2 cup of extra flour in case the mixture is too wet

Method:

1. Preheat oven to 180°C. Line 2 baking trays with baking paper.

2. Using an electric mixer, beat butter, sugar and vanilla in a small bowl until pale and creamy. Add egg and mix until well combined.

3. Sift flour and baking powder over butter mixture. Add milk and stir until just combined.

4. Optional - at this stage, I divided the mixture into two bowls. I added lemon rind and a tsp of lemon juice to one bowl and mixed until combined, and then the other bowl was a tsp of strawberry flavour with red food colouring. Both mixtures were wet so I added a bit more flour at this point.

5. Using 1 heaped tablespoon of mixture at a time, roll mixture into balls. Place on baking trays lined with baking paper. Using the heel of your hand, flatten biscuits slightly (allow room for spreading).

6. Bake for 15 minutes, swapping trays over in oven after 10 minutes, or until light golden.

7. Allow biscuits to cool on trays for 5 minutes. Transfer to wire racks to cool completely.