Gluten-Free Shortbread

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.

Gluten-Free Shortbread

White rice flour 1 and 1/3 cups
Glutinous rice flour ½ cup
Corn starch ½ cup
Salt 1 tsp
Baking powder ¼ tsp
Unsalted butter, softened 12 Tbsp
Granulated sugar ½ cup
Vanilla extract 1 tsp

  • Preheat oven to 300 degrees Fahrenheit and line baking sheets with parchment paper.

  • Whisk together white rice flour, glutinous rice flour, cornstarch, salt, and baking powder in a small bowl.

  • Cream butter, sugar, and vanilla extract in another bowl. I do this step by hand to avoid over-mixing.

  • Add the flour mixture. Continue mixing until dough forms.

  • Turn dough out onto a piece of wax paper and shape it into a disk. If it is too much for you to handle, just work with a portion of dough at a time. Remember to cover the rest.

  • Roll dough out, about 1/4-inch thick. Cut and place cookies on prepared baking sheet, about an inch apart.

  • Bake cookies until their edges are lightly golden brown or about 30 minutes.

  • Let gluten-free shortbread cool on baking pan for five minutes before transferring them to wire racks to cool completely. Re-roll remaining dough.

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