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Enjoy them, today or next week. Gluten-free shortbread store really well. After you bake a batch, allow them to cool and then store them in an airtight container. They are good for a ridiculously long time! So you can make a batch now and still enjoy them next week or the week after!
Prep Time: 15 mins / Cook Time: 30 mins / Total time: 45 mins / Servings 24
Author Gluten Free Baking - www.glutenfreebaking.com
Shortbread cookies are dense affairs. Over-mixing the butter causes their texture to become too light and crumbly. When preparing the dough, don’t cream the butter and sugar so much that it becomes light and fluffy.
Since these cookies contain no eggs, there’s no moisture to coax the ingredients quickly into a dough. Once the dry ingredients are added to the butter and sugar paste, it takes a little while for a dough to form. At first the dough seems incredibly sandy–you might even worry that it’s not coming together—don’t fret, the dough does come together after two or three minutes of mixing. Don’t rush it and don’t give up. The wait’s worth it.
With no gluten to make things tough, you can roll and re-roll this dough until every last piece is used. Since these cookies are so rich, you can make about two dozen 2 1/2-inch cookies from one batch, gathering and re-rolling the dough as needed to get this many cookies.
In my opinion, dairy-free shortbread is a skip. Butter is an essential ingredient in these cookies. Made with a dairy-free fat, I don’t think shortbread cookies are worth the time or the calories. Without butter, shortbreads main flavor, they just taste kind of flat. However, if you like the taste and texture of coconut oil or a different dairy-free fat, go ahead and give it a try. When selecting a dairy-free fat, be sure to use a solid fat, not a liquid oil.
Happily, gluten-free shortbread store really well. After you bake a batch, allow them to cool and then store them in an airtight container. They are good for a ridiculously long time! So you can make a batch now and still enjoy them next week or the week after!
1 1/3 cups white rice flour
1/2 cup brown rice flour
1/2 cup cornstarch
1 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon xanthan gum this prevents the cookies from spreading
14 tablespoons butter, softened
3/4 cup granulated sugar
1 teaspoon vanilla extract
1. Preheat oven to 300°F. Line baking sheet with parchment paper. In small bowl, whisk together white rice flour, sweet rice flour, cornstarch, salt, baking powder, and xanthan gum. In bowl of stand mixer fitted with paddle attachment, cream butter, sugar, and vanilla extract together, on medium-low speed, until a thick paste forms, about 30 seconds. Shut off stand mixer. Add dry ingredients. Turn on mixer and mix until a dough forms, about three minutes.
2. Lightly white rice flour your countertop. Turn dough out onto counter and shape dough into a disk. Using a rolling pin, roll dough out, about 1/4-inch thick. Cut using a round cutter and place cookies on prepared baking sheet, about two inches apart. Chill cookies for ten minutes.
3. Bake until cookies are lightly golden brown on the edges and aromatic, about 30 minutes. Allow cookies to cool on the pan for five minutes and then transfer to wire rack to cool. Repeat using remaining dough.
4. Store in an airtight container for up to two weeks.