Wheat Free Honey Shortbread (sweetie)

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Ready In:
1hr
Ingredients:
6
Yields:
12-18 shortbreads depending on the size you cut them
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ingredients

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directions

  • Cream together 375g butter, 1 1/4 cups pure icing sugar, 1 teaspoon vanilla and 1/4 cup honey.
  • Then fold in 500gms rice flour.
  • Spread mix into lined 20 x 30cm baking tin.
  • Chill for 20 mins in the fridge.
  • Bake 160C for 40 minutess or until golden.
  • Cool cut into pieces, dust with icing sugar.
  • Eat all within 10 minutes of cooling.

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RECIPE SUBMITTED BY

<p>I live on the east coast of Australia. I am a proud descendant of two Aboriginal tribes. <br /><br />I spent my early childhood in Western Queensland and the Northern Territory. My mother was employed as a cook on various cattle and sheep stations. Through my mother I learnt to love and enjoy cooking fresh food. <br /><br />Last September, 2003, I had the pleasure of meeting JenT, Jewelies, their respective DHs and Jewelies? gorgeous daughter who was a treat to meet. One day, I hope I can go to New Zealand to visit JenT?s homeland. <br /><br />I enjoy reading cookbooks for cover to cover. My goal is to cook all the recipes I have collected in my Zaar cookbook.</p>
 
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