I use both of these recipes and they turn out really well. Rice flour is good for cake and biscuit making or just use Doves Farm.
Gluten free shortbead
4 oz Doves Farm Plain White GF Flour
2 oz cornflour
4 oz butter
2 oz castor sugar
Sieve all the flour together. Cream butter until soft then add the sugar and beat untill the mixture is pale and creamy.
Lift shortbread onto a large baking tray. Roll out a 8" circle. Pinch the edges and prick the shortbread well with a fork. Cut through into 12 sections with the back of a knife then sprinkle with a little extra castor sugar. Or just roll into balls and then flatten before pricking with a fork.
Leave to chill in the refrigerator for 15 mins then bake in a very moderate oven (160 C, 325 F Gas Mark 3) for 35 mins or until pale golden brown.
Cool on the baking tray for a few minutes then lift on to a wire tray to finish cooling.
Gluten free chocolate chip cookies
100g unsalted butter,
100g caster sugar,
1 large free range egg,
150g rice flour,
75g dark or milk chocolate
Method:
Cream butter and sugar add flour and beat in egg and finely chopped chocolate. Mix thoroughly.
Take approx 15g of mix and flatten into shape on a baking sheet.
Bake 15-20 mins 170C.