Gluten-free shortbread
This gluten-free shortbread combines buttery richness with a tender, crumbly texture, making it a delightful treat for those avoiding gluten. The simple creaming method produces a snack that's perfect any time of day.
Cook time 40 min
Prep time 15 min
Ingredients:
1 cup butter1/2 cup sugar
2.50 cups all-purpose white wheat flour
1/2 cup white rice flour
1 tbsp powdered sugar
Gluten-free shortbread is a delightful treat that's perfect for those who are sensitive to gluten or simply prefer a gluten-free diet. This recipe combines buttery richness with a tender, crumbly texture that makes for an irresistible dessert or afternoon snack. Follow these simple steps to create your own batch of delicious gluten-free shortbread.
Instructions:
By following this recipe, you'll be able to create gluten-free shortbread cookies that are both delicious and enjoyably crumbly. Whether you're serving them at a family gathering or simply enjoying them with a cup of tea, these cookies are sure to be a hit. Remember, practice makes perfect, so don’t hesitate to bake multiple batches to master your technique and find the perfect balance of flavors.
Gluten-free shortbread FAQ:
Bake the gluten-free shortbread for 18-22 minutes at 325°F (165°C) or until the edges are lightly golden. Check them closely to prevent over-baking.
Shortbread is done when the edges turn a light golden color. The center may appear a bit soft but will firm up as it cools.
No, this recipe is specifically designed for gluten-free baking. Regular all-purpose flour contains gluten, which would alter the texture and integrity of the shortbread.
Store the shortbread in an airtight container at room temperature for up to a week to maintain freshness.
Yes, you can freeze the shortbread. Wrap them tightly in plastic wrap or place them in a freezer-safe container, where they can be stored for up to 3 months.
Tips:
- Ensure your butter is at room temperature for easier mixing.
- Sift the flours and powdered sugar to avoid any lumps and to get a smoother dough.
- Chill the dough for at least 30 minutes before baking to prevent the cookies from spreading too much.
- Use a sharp knife or cookie cutter for clean-edged cookies.
- Monitor the baking time closely; gluten-free shortbread can go from perfect to overbaked quickly.
Nutrition per serving
20 ServingsCalories 180kcal
Protein 2.28g
Carbohydrates 20g
Fiber 0.49g
Sugar 6g
Fat 9g
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