The littlest Sugar Pig asked if I could make shortbread to go with the Prickly Pear Lemon Curd. Okay. I love that this only includes 4 ingredients and it's done in less than 30 minutes.
- 1 C butter, cubed + more for greasing baking dish
- 1/2 C organic powdered sugar + more for sprinkling
- 2 C gluten-free flour blend
- 1 egg
- Prickly Pear Lemon Curd, optional
Preheat oven to 350 degrees F. Butter your baking dish; I used a 9"x13" dish.
In a large mixing bowl, use a pastry cutter to blend the butter into the flour and powdered sugar. Add in the egg and form dough into a ball with your hands.
Press the dough into the prepared pan. Sprinkle the top with more powdered sugar. Bake for 20 to 22 minutes - or until cookies are pale golden brown. Let cool for 5 minutes before slicing.
Cut into squares and serve immediately. Spoon Prickly Pear Lemon Curd over the top, if using.
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