These and other delicious gluten-free recipes are available in our book Gluten Free Baking.
1.Preheat oven to 150°C/300°F. Grease two oven trays; line with baking paper.
2.Beat butter and caster sugar in a small bowl with an electric mixer until just combined; gradually beat in the combined sifted flours, almond meal, icing sugar and xanthan gum until mixture starts to come together.
3.Turn dough onto a lightly rice-floured surface; knead until just smooth.
4.Divide dough into two portions. Shape portions into 18cm (7¼in) rounds on trays; mark into wedges, then prick with a fork. Pinch a decorative edge with floured fingers. Place in freezer for 15 minutes to chill.
5.Bake shortbread for 45 minutes or until pale golden. Cool shortbread rounds on trays. Cut with a sharp knife when cold.
Shortbread can be made a month ahead; store in an airtight container.Note