Gluten-free shortbread or any shortbread cookies, for that matter, are dense in texture. Therefore, mixing butter and sugar to the light and fluffy state is over mixing and not necessary.
Without eggs to readily hold all ingredients together, dough for shortbread cookies will take a bit longer to form compared to that for other homemade cookies.
So, be patient! Dough will come together after 2 or 3 minutes of mixing. There is no gluten to make your cookies tough.
Along that note, you can re-roll dough ‘til they’re all gone. That’s the second best thing about making gluten-free shortbread, next to eating them, of course.
You can find both white rice flour and glutinous rice flour in any Asian supermarket. Glutinous rice flour is also known as sweet rice flour.
|White rice flour||1 and 1/3 cups|
|Glutinous rice flour||½ cup|
|Corn starch||½ cup|
|Baking powder||¼ tsp|
|Unsalted butter, softened||12 Tbsp|
|Granulated sugar||½ cup|
|Vanilla extract||1 tsp|
|Other Easy Shortbread Cookie Recipes||Other Gluten Free Cookie Recipes|