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Shortbread Hearts - Orgran

  • Prep Time: 20m
  • Cook Time: 20m
  • Serves: 50




  • 1. Preheat oven to 150°C (300°F).
  • 2. Prepare 2 large flat oven trays by spraying with cooking spray. Line trays with baking paper.
  • 3. Cream butter, icing sugar, vanilla, honey and whisky.
  • 4. Sift flour into a small bowl. Stir in rice flour and mix well. Add to creamed mixture and mix well. Dough should be a firm consistency. It may be necessary to add an extra small amount of gluten free plain flour to obtain a firm consistency.
  • 5. Turn dough out onto a lightly floured (gluten free) board and knead lightly. Divide dough in half. Wrap half of the dough in plastic wrap. Roll remaining half of the dough out to approx. 0.5cm (¼”) thickness. Using a 3cm heart-shaped cutter dipped in gluten free flour, cut out shapes and place onto prepared trays.
  • 6. Roll out remaining dough. Cut into heart shapes and place onto prepared trays.
  • 7. Place shortbread into a moderately-slow oven and bake for approx. 20 minutes or until very pale golden brown.
  • 8. When cooked, remove from oven and leave on trays for 2 minutes. Loosen biscuits and leave on trays to cool.
  • 9. When completely cold, store in an airtight container.