I revisited this traditional French recipe to use a flour without gluten.
140g (5 oz) of rapadura sugar (sucre complet)
140g (5 oz) organic butter
130g (4.5 oz)of wholemeal rice flour
130g (4.5 oz) of gaude flour
2 pinches of salt
Mix the two flours with salt
In a bowl whisk egg and sugar until white
Incorporate the flour and melted butter
Knead the mixture and leave in the fridge for 1 and 1/2 hours
Using a rolling pin, spread out the dough (at least 7 mm thick)
Using a pastry cutter, shape the shortbread to the design you wish (tip – to take off the shortbread, use a small pancake spatula)
Place on grease-proof paper and put in the oven at 180°C (350 °F) for about 13 to 15 minutes KEEP AN EYE ON THESE!