This shortbread is made in minutes in a food processor so it's a good bet if you fancy a quick cooking project to entertain the kids over Christmas. It works well for different age groups too: very small kids can just press rounds of the mix down into a muffin tin with their fingers (hence the kidproof bit), while older children can try their hand at rolling out different shapes.
Makes 12 rounds
200g gluten-free plain flour
100g caster sugar
150g butter, softened
a few drops of vanilla essence
Takes 40 minutes
1. Preheat the oven to 160°C/325°F/Gas mark 3. Grease a muffin tin or, if you're cutting out shapes, grease and line a baking sheet or two.
2. Get the kids to weigh out all the ingredients and put them straight in a food processor. Whizz to combine.
3. Spoon the mix into the rounds of your tin and get the kids to press down firmly with their fingers and/or the back of a spoon. Prick with a fork. If you're making shapes instead, roll out the dough on a floured worktop and carefully transfer onto your prepared baking sheets. It is quite a crumbly dough so you'll need to keep re-rolling and be gentle. Prick the shapes with a fork too.
4. Bake for 30 minutes or until just taking on some colour; smaller thinner shapes eg. stars will take on more colour than the bigger rounds in tins. Allow to cool for a few moments then transfer to a wire rack to cool completely (the easiest way to get the rounds out of the muffin tin is to run a spoon under the edge - they should just pop out). Best eaten the same day.