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Wheat Free Honey Shortbread (sweetie)

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READY IN:
1hr
YIELD:
12-18 shortbreads depending on the size you cut them
UNITS:
US

Ingredients Nutrition

Directions

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

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