Gluten-free chai shortbread

These are not as solid as regular shortbread cookies.

Ingredients

250 g	Butter, at room temperature
1 cup	Icing sugar
2	Eggs, lightly beaten
2 ½ cups	Gluten-free flour
1 tsp	Ground ginger
1 tsp	Ground cinnamon
1 tsp	Ground cardamom
1 tsp	Ground mixed spice
1 pinch	Salt
½ cup	Milk, for glazing

Cinnamon sugar

2 Tbsp	Sugar
2 tsp	Ground cinnamon

Directions

1. Cream the butter and icing sugar until light and fluffy.
2. Sift the flour, spices and salt into a bowl. Beat into the butter mixture until well combined. Chill the mixture for 30 minutes.
3. Preheat the oven to 160°C. Line 2 baking trays with baking paper.
4. Roll out the dough until 1cm thick. Using a 6-7cm diameter biscuit cutter, make about 24 rounds. Off-cuts may be pressed together, re-rolled then cut. Place on the baking trays. Brush with milk and dust with the cinnamon sugar.
5. Bake for about 20 minutes or until lightly golden. Cool on a wire rack. Store in airtight containers in the fridge or freezer.