30 Mins
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recipe
Flying Shortbread Saucers
30 Mins 
Always check the original packaging of the ingredients to confirm they don’t contain any allergens unsuitable for your child.
Please do not leave children unattended while preparing.
Always check the original packaging of the ingredients to confirm they don’t contain any allergens unsuitable for your child.
Always check the original packaging of the ingredients to confirm they don’t contain any allergens unsuitable for your child.
Please do not leave children unattended while preparing.
Always check the original packaging of the ingredients to confirm they don’t contain any allergens unsuitable for your child.
Method
1
Clean hands thoroughly.
2
Heat the fan oven to 180˚C (200˚C gas).
3
Prepare the shortbread pastry by creaming the dairy free spread with the vanilla and caster sugar for about 1 minute.
4
Stir in the gluten-free flour until it forms a pastry dough. Form into a sausage shape and refrigerate for at least 30 minutes.
5
Take about a quarter of the pastry and carefully roll out on a gluten-free floured surface to approx. ½ cm thickness. Cut out using a round pastry cutter dipped in gluten free flour and then lift onto a baking sheet. Repeat with another quarter of the pastry mix until you have 8 discs.
6
Repeat process to make 8 star shapes.
7
Cook for 12-15 minutes until lightly coloured. Allow to cool on the baking tray.
8
To assemble: place a shortbread disc on a plate and top with sliced strawberries. Top with a spoonful of dairy-free coconut yogurt and arrange a shortbread star on top.
9
Dust with icing sugar and enjoy!
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