Wheat Free Shortbread

All butter shortbread, a Scottish tradition. The recipe I used was from the BBC Good Food website and it was very easy to make. I substituted the plain flour for Dove's farm wheat free plain flour and I also cooked it for a little longer than it stated because I didn't feel 20-25 minutes was long enough.
Ingredients:
300g softened butter
140g golden caster sugar
300g wheat free plain flour
140g rice flour
The method is very simple, first mix the sugar and butter in a food processor and then add the flour, mixing until smooth. The recipe says to put the mixture into the baking tray and then place cling film over to smooth, however I found it was much easier to wrap cling film around a spatula (to prevent sticking) and use this to smooth out the mixture. I then baked mine for about 28 minutes, until golden.

Raspberry Bakewell Cake

Wheat free raspberry cake I made for Fathers day as is my Dad's favourite. It is very simple to make and can be done in a food processor. The original recipe contained wheat so I used Dove's farm wheat free self raising flour instead, which I highly recommend. I also added a teaspoon of glycerin because this makes the cake more moist. I discovered this in Phil Vickey's gluten free baking book which I also highly recommend for anyone with a wheat or gluten intolerance. The original recipe is from the BBC good food website http://www.bbcgoodfood.com/recipes/11695/raspberry-bakewell-cake The recipe says to cook the cake for 50 minutes but in a fan oven I found it only needed about 40.