Garibaldi Biscuits Gluten Free Style

Australians call this beautiful buttery shortbread with tiny, juicy currants "Fly cemetary" or "Dead fly surprise."

I call it Garibaldi because it is from a beautiful recipe book that my Dad bought me when he went to America.* So after fiddling with the amounts for a gluten free version I came up with this version of the buttery classic.

330g GF flour
170g unsalted butter
110g sugar
230g