Shortbread cookies

Shortbread cookies are a simple and tasty treat that are good for breakfast lunch and dinner! These are simple but can be enriched with jam, Nutella or other creams to taste.

Ingredients:

• 200 g Revolution flour for gluten-free bread

• 75 g butter

• 75 g sugar

• 1 medium egg

• 1 teaspoon gluten-free baking powder

• vanilla or lemon

• salt

• gluten-free fine rice flour

Knead together all the ingredients (if you have a bimby or food processor that's fine) until it forms a ball.

Wrap it in plastic wrap and let it rest in the refrigerator 30 minutes.

Take the shortcrust pastry and roll it out with a rolling pin, helping yourself to the rice flour (a height of 3 mm is fine).

Turn on the static oven to 180°.

Make cookies with the stencil of your choice, place them on the baking sheet lined with parchment paper and bake them for 15 minutes (check because every oven is different).

They will keep for 4 to 5 days in a tin box.