This is by far one of my families favourite biscuits and is unbelievably quick to make. The biscuit is very light and does not have the cloying taste which normal wheat based flour shortbread often has. The flavours can be changed to whatever your fancy is. This recipe is orange and rosemary, but I have made lemon, which is delicious.
I have adapted the recipe from”Gluten free and Easy” by Sara Lewis.
This recipe is probably best if you have a food processor. It could get a little messy if you only have a hand held mixer, but not impossible.
115g rice Four
85g almond four
85g castor sugar plus extra for dusting after baking
180g chilled and diced into small cubes butter (I use salted as I like the salt in the biscuit)
Grated zest of a whole orange and 1 tablespoon of juice
1 Tablespoon finely chopped Rosemary (I am sure you could use dried Rosemary as well)
Preheat the oven to 160 degrees.
Add all the ingredients to your food processor and blitz until it comes together into a ball.
Use a 25cm loose bottom fluted tart tin which has been well greased. Tip the dough into the tin and press it with your fingers as evenly as you can manage. It is not a very sticky dough as it has enough butter to keep it from being difficult. If you struggle with it wet your fingers a little and press it down this way. Use a fork and press it into the edges of the tin, leaving a nice pattern. I like to give a few fork pricks all over the dough to allow it to rise evenly.
Bake it for 30-35 minutes until it is golden brown. It is better to over cook it a little so as to have a nice crispy biscuit. Leave it to cool in the tin for a few minutes before you cut it up into 12 wedges. Dust with the remaining castor sugar and leave it to cool completely before removing it from the tin.
I stick it under a glass cake dome and it lasts for a week if I am lucky!
For the lemon variation I used the zest of a whole lemon and a tablespoon of the juice!