This time of year my most favourite cookbook of all is my Nan’s hand written one.

I revel in the recipes and the memories of baking with her as a child, and the recipes always work.

If there is a disadvantage its that I love the process so much that my brain clicks immovably into imperial measurement gear for those several weeks.

Recently I was asked if I had a recipe for gluten free shortbread, as the person wanted to make some for their family for Christmas.

First stop of course was Nan’s recipe for shortbread. I made the adjustment of adding an egg yolk and using gluten free flour for the purpose of this particular query.

As always with Nan’s recipes, it worked like a charm.

I have carefully converted the recipe to metric, so here it is below. These shortbread biscuits are crisp, buttery and delicious.

(Thanks Nan Purton)

Gluten free shortbread

Ingredients

185g salted butter, softened
85g castor sugar
1 egg yolk
212g gluten free plain flour
1½ level teaspoons baking powder

Method

Whisk together the butter and sugar until light and fluffy, then whisk in the egg yolk.

Fold in the combined flour and baking powder to form a smooth dough.

Wrap in cling film and refrigerate for 30 minutes or just until it can be patted or rolled out.

Hat oven to 140 degrees C (fan forced).

Turn dough out onto a surface that has been dusted with gluten free flour. Dust the dough with a little gf flour also.

Roll out to a thickness of approximately 7 to 8mm.

Cut into desired shapes and place on baking trays that have been lined with baking paper. With a sharp knife make a shallow indent across each biscuit (optional).

Bake for 15 minutes approximately or until light golden brown.

Remove from oven and leave on trays for 5 minutes, before transferring the biscuits to a wire rack to cool completely.

Store in an airtight container.