Gluten Free Shortbread - Perfect Companion to a Rich Dessert, Lemon Posset

Dinner on Saturday night was a Gluten Free meal. I wanted to make Lemon Posset, the delightful,
So So Simple Dessert. I saw this on one of James Martin's programmes. I love his work.
Not good for the waistline but very good for the soul.
It is his Grandma's recipe.
But it really needs little Shortbread biscuits.
My Coeliac Friend John, of course can't eat the normal little biscuits I would make, so I surfed the net and found this recipe on a blog called Eating Adelaide
Check it out
It is really simple and perfect for those intolerant to wheat.
Gluten Free Shortbread Biscuits
1 cup Corn Flour
1 cup rice flour
1/2 cup Icing sugar
Pinch of salt
180 gms butter

Sift the dry ingredients
Grate the butter into the sifted ingredients

Mix with your hands until the mixture comes together into a very soft dough
Roll into a sausage
I made 2 sausages

Chill for at least and hour
Pre-heat oven to 180C (Fan bake 160C)
Line a tine with baking paper
Cut into thin slices and bake for about 15-20 minutes
They will expand a little during cooking
The edges of will start to go brown
But don't over cook them

Remove from oven and carefully place on a rack to coll
Hot they will be very fragile so use a slice to transfer
I ate far too many of them, they were so yummy.
Just fabulous with the Lemon dessert
Lemon Posset
600ml/1 pint 1fl oz double cream 
150g/5oz caster sugar 
2 large lemons, zest and juice only 

Place the double cream and the sugar into a large pan over a low heat
and bring to the boil slowly.
Boil for three minutes, 
Remove from the heat and allow to cool.
Add the lemon juice and zest and whisk well.
Into the fridge for at least 3 hours

Serve with a dollop of cream and some Shortbread Gluten Free or Not