Low FODMAP Lemon Macadamia Shortbread

Method

1. Preheat oven to 160°C (or 140 °C fan forced), and grease + line a 20cm rectangle slice pan with baking paper (long ends hanging over edges).
2. Beat the butter, vanilla, lemon zest sugar in a bowl with an electric mixer until pale and creamy.
3. Add the combined flours beating on low speed until nearly combined.
4. Add the macadamias, and mix in with hands, then bring the dough together in a ball in the bowl. Turn onto a lightly floured surface and knead for 1-2 minutes, until smooth.
5. Press dough evenly into prepared pan, then prick with a fork.  Score the shortbread in half length-ways, then score by width to form 16 shortbread slices.
6. Bake the shortbread in oven for 40-45 minutes or until lightly brown. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
7. Cut scored slices completely and dust with gluten-free icing sugar