300g lactose free butter, softened
140g golden caster sugar, plus 4 tbsp
440g gluten free flour
Serves - 6
Place the lactose free butter and 140g sugar in a food processor and whizz until smooth.
Tip in the gluten free flour and a pinch of salt, then whizz until mixture comes together.
Using your hands, roughly spread the mixture out in a 20 x 30 x 4cm baking tray.
Cover with cling film and smooth over until there are no wrinkles.
Place in the fridge, uncooked, for at least 30 mins and up to 2 days.
Heat oven to 180C/160C fan/gas 4. Remove cling film, then lightly mark the shortbread all over with a fork.
Sprinkle with the remaining sugar, then bake for 20-25 mins.
Leave to cool in the tin, then cut into 24 thin slices. Shortbread will keep in an airtight container for up to 1 week.
Recipe adapted from: Good Food