INGREDIENTS
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2 cups (280g) high-quality all-purpose gluten-free flour
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1 teaspoon xanthan gum (omit if your blend already contains it)
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3/4 cup (150g) granulated sugar
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1/4 teaspoon kosher salt
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8 tablespoons (112g) unsalted butter, melted and cooled
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1 extra-large egg at room temperature, beaten
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1 teaspoon vanilla bean paste (or an equal amount, by volume, pure vanilla extract)