Recipe for wheat free Christmas shortbread

This week four of my female colleagues and I made cakes to raise money for Philippines disaster. I made a couple of tins of wheat free shortbread which was eaten by most of our team of thirty or so people.

The grand total of the income, which has gone to the joint UK DEC disaster relief fund, of which Christian Tearfund is a part is £200. This is enough to put four children through preschool for a year in many parts of the world, quite a good outcome for just one coffee morning. People like cakes and people like giving too so cakes can be a "win win" scenario in terms of raising money for relief.

                                      Photo of shortbread, courtesy of Wikipedia

Many colleagues, who eat wheat, liked my wheat free shortbread recipe and have asked for it. 

Wheat free shortbread is much lighter and less rich in texture than normal shortbread, so perfect for the Christmas season. It takes minutes to make, if you need cakes for tea within an hour.

This would make a good present for an elderly friend or relative, say, in a Scottish tartan box with a ribbon, since shortbread is a traditional Scottish recipe.

Quick Christmas Shortbread
200g gluten free Doves plain flour, available in UK supermarkets
half a teaspoon of salt
77g caster sugar
125 butter

Method
Mix flour and sugar with salt. Melt butter in microwave or about a minute until soft and mix with flour and sugar to make a dough.  Put dough in the fridge, for 30 minutes.  Heat oven to 150 degrees centigrade. Spread dough about half an inch thick in a baking tin and prick with fork over top.  Bake for 30 mins. Remove from oven and cool well. No need to sprinkle with sugar as texture should be quite crispy and sweet. When cooled, cut into either oblong or fan shaped pieces.