NANNA'S HOMEMADE SHORTBREAD

Some recipes are more than just food: they're family traditions. This homemade shortbread recipe has been passed down through generations of my family and holds a very special place in my heart.

My Nanna was famous for her shortbread. Anyone who visited her home would almost always leave with a tin to enjoy, with the expectation that the empty tin would eventually make its way back so she could fill it again! It was her way of sharing love, bringing people together and making everyone feel welcome.

Although Charlie never had the chance to meet his great-Nanna, I know she would have found a way to make her famous shortbread safe for him. Today, my mum has adapted Nanna's original recipe to remove Australia's top 10 food allergens, allowing Charlie and many other families with food allergies to continue enjoying this cherished family tradition.

Whether you're baking for Christmas, afternoon tea or simply because you're craving a classic homemade biscuit, I hope this recipe becomes a favourite in your family too.

Author

Charlie's Safe Treat Box

Prep Time

45 minutes

Cook Time

20 minutes

Servings

15

Category

Snack

Cuisine

Australian

Ingredients

• 250 g Nuttelex
• 125 g Caster sugar
• 375 g Organ Gluten Free Flour
• 75 g Rice Flour
• Pinch of salt

Directions

1. Preheat oven to 160°C.
2. Place Nuttelex into a bowl and knead in the caster sugar until it is not grainy.
3. Add sifted flour and salt, gradually and kneading in thoroughly.
4. Add rice flour and knead until smooth.
5. Divide the mixture into three sections.
6. Roll out to a ¼ inch or ½ cm thickness and cut into shapes with cookie cutter OR roll each section into logs, wrap in greaseproof paper, place in fridge for 30 minutes and then cut into slices to form small rounds.
7. Put individual shortbreads on baking tray lined with baking paper.
8. Place in oven for 18-20 minutes (longer if thicker).
9. Take out of oven and place on cooling rack.
10. Store in an airtight container.