The Best Gluten Free Shortbread

delicious shortbread
Delicious shortbread
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Ingredients

Adjust Servings:
1⅓ cups White rice flour
½ cup Sweet rice flour
½ cup Cornstarch
1 tsp Salt
¼ tsp Baking powder
¼ tsp Xanthan gum
14 tbsp Butter softened
¾ cup Granulated sugar
1 tsp Vanilla extract

Nutritional information

104
Calories
6.7g
Fat
11.1g
Carbohydrate
0.3g
Protein
18mg
Cholesterol
145mg
Sodium
Ingredients

The Best Gluten Free Shortbread

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This recipe is for The Best Gluten Free Shortbread I’ve ever made. I know you’ll love it too. You’d hardly know that it’s gluten free. Not only does this shortbread taste delicious, it is quite easy to make too. My top tip, to prevent the cookies from spreading, is to use xanthan gum which is a thickening agent and stabilizer for gluten free baking recipes!

To make this shortbread, start by making shortbread dough in a stand mixer. Turn the dough out onto a rice floured workspace and shape into a disk. Roll out the dough and use a ¼ inch thick round cutter to cut cookie shapes. Place the shortbread cookies on the baking sheet, about two inches apart and chill. Bake until cookies are light golden brown. Cool the cookies and store for up to two weeks in an airtight container.

To make The Best Gluten Free Shortbread, you will need the following ingredients:

Ingridiens for The Best Gluten Free Shortbread

Steps to make The Best Gluten Free Shortbread

1

Heat oven and prepare baking sheet

1

Preheat the oven to 300 °F and line a baking sheet with parchment paper.

2

Mix dry ingredients

1

In a small bowl, mix 1⅓ cups of white rice flour with ½ a cup of sweet rice flour, ½ a cup of cornstarch, 1 teaspoon of salt and ¼ teaspoon each of baking powder and xanthan gum.

3

Beat butter, sugar and vanilla

3

In the bowl of a stand mixer with the paddle attachment fitted, cream 14 tablespoons of butter, ¾ cup of sugar and 1 teaspoon of vanilla extract together on medium-low speed.

4

Add dry ingredients

3

With the mixer off, add the dry ingredients and mix for about three minutes until a dough forms.

5

Roll out dough

3

Lightly dust your countertop with white rice flour. Transfer the dough to the counter and shape it into a disk. Use a rolling pin to roll the dough out to ¼-inch thick.

6

Cut out cookies

3

Use a round cutter to cut out shortbread cookies and place them on the prepared baking sheet, about two inches apart.

7

Chill

30

Chill the cookies in the refrigerator for about 30 minutes.

8

Bake

12

Bake in the preheated oven for 12 minutes.

9

Cool

20

Leave the cookies to cool on the baking sheet for at least 5 minutes before transferring them to a wire rack to cool completely.

10

Serve

Enjoy these cookies with your favorite tea or coffee. These will keep for up to two weeks in an airtight container.

The Best Gluten Free Shortbread is simple to make and tastes fantastic. If you try this recipe make sure you tag #CookMeRecipes in your instagram pics!

Jelena is an interior designer and young mom! As a busy working mom, her time is precious so she’s always looking for a quick and efficient way to get things done. Jelena is very creative, but has a strong practical side. She loves trying new things and travels a lot, especially around Europe. The kitchen is Jelena’s safe space, where she can let her creative side out and dedicate herself to her favorite hobby - cooking!

Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Athina

Well done! Approved!

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