I have had such a craving for shortbread recently that I had to make some. :} This recipe isn’t too sweet, and it’s easy to make.
I made the first batch as listed, except I used rice flour exclusively – it’s what I had. For the second batch, I melted the butter before adding it, as the first batch never quite combined properly, and still used rice flour. That batch was *delicious*, although I had to cook it longer than expected because of the melted butter making the whole thing greasier. However, the cookies ended up slightly more crunchy, as they sort of… fried… on the bottom, and they are even more to my liking than the first batch. Hooray for melted butter!!
The original recipe can be found here (I made the basic recipe, then put cinnamon and sugar on top:
If you’re interested in a different recipe that uses melted butter (I checked this after I’d already done it, to make sure it was actually kosher. lol):
There’s a third option, if you’re cutting sugar — I didn’t have all the ingredients, but I’ll have to try this sometime:
The first recipe is as follows, with my changes added.
Gluten-Free Shortbread Cookies
from Gluten-Free On A Shoestring, adapted from a Betty Crocker recipe
Shortbread Cookie Dry Mix
1 cup + 2 tablespoons (158 g) all purpose gluten free flour (I used plain rice flour)
1/2 teaspoon xanthan gum (omit if your blend already contains it)
1/4 cup (36 g) cornstarch (or try arrowroot)
3/8 cup (75 g) granulated sugar
1/8 teaspoon kosher salt
First, make the shortbread cookie mix. Place all of the cookie mix ingredients in a large bowl, and whisk to combine well. Set the dry mix aside.
Preheat your oven to 375°F. Line a large rimmed baking sheet with unbleached parchment paper and set it aside.
To make the Plain Shortbread Cookies, place 1 recipe of the shortbread cookie dry mix (270 g) in a large bowl (I used my Kitchen Aid). Create a well in the center of the dry ingredients, and add the butter (For the second recipe, I added the melted butter, having let it cool slightly, while the mixer was running on medium speed). Mix until all of the dry ingredients are moistened with the butter, and then knead the dough with clean hands until it comes together. The dough should be thick and smooth. Place the dough on a large piece of unbleached parchment paper and roll into a tight cylinder about 1 1/2-inches in diameter. Square off the sides of the cylinder as you wrap it in the parchment paper, and twist the edges of the parchment to close. Place in the refrigerator to chill for about 10 minutes or until firm (I put it in the refrigerator for 20 minutes for the first batch, then for the melted butter batch, I put it in the freezer for about 15 – until it was hard). Remove from the refrigerator or freezer, and slice by cross-section into 15 squares, each about 3/8-inch thick. Place the squares about 1-inch apart from one another on the prepared baking sheet.
Place in the center of the preheated oven and bake for about 8 minutes, or until set in the center and very pale brown underneath. Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
As I said, for the melted butter recipe it took me a little longer to see the pale brown underneath; I think the first recipe took a little longer than usual as well. Many recipes are taking a bit longer than they should, perhaps my oven is a little off… perhaps it’s time for an oven thermometer. :}