Recipes by Angela Hannaford
Scottish Shortbread
6 ounces butter at room temperature 3 ounces castor sugar
6 ounces gluten-free flour
3 ounces semolina
1 tsp. Xanthan gum
Mix the ingredients and cut into rounds or shortbread men. Bake for 30-45 minutes, depending on thickness of your cookies, at 150 C/300F.
If you want to make even more of a treat, make a jam filling and butter cream frosting.

Butter Cream:
8 ounces butter
8 ounces confectioner’s sugar
1 tsp. vanilla extract
Mix the butter and sugar together. Add water if you need to thin.
Directions: Take two shortbread rounds. On one cookie, spread with jam. On the other cookie, spread the butter cream frosting. Add the two cookies together. Enjoy!
Oatmeal Date Bars
Base Mixture:
8 ounces wheat-free flour 6 ounces rolled oats
8 ounces butter
2 ounces brown sugar
I visited Forres, Scotland, in 2005 on a visit to Findhorn. While there, I ate at the Chimes Teashop and was so impressed by these cookies that I asked for the recipe. If you follow my recommendations, you will be doing the 80/20 rule. That is if you are at a healthy weight and enjoying excellent overall health, 80 percent of the time follow your eating plan and 20 percent of the time enjoy your treats. Because these recipes are gluten-free you can enjoy them without upsetting your digestive system.