CLASSIC GLUTEN FREE SHORTBREAD
This classic shortbread recipe is light and buttery. When my kids were little, they liked it plain. Now I like to mix it up by adding mini chocolate chips, ginger chips, pecans, or currants to the basic recipe.
Provided by Malak
Categories Recipes
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F. Line a 13 inch x 9 inch baking pan with parchment paper (or waxed) paper and butter the paper.
- In a medium bowl, beat butter and sugar until well combined. Beat in vanilla extract. Beat in flour. Dough will first form pea-sized lumps, then will quickly start to come together. Stop beating as soon as dough starts to form one big lump.
- Turn dough onto parchment (or waxed) paper in baking pan. Place another sheet of paper over dough. Using an offset spatula or your hands, pat dough down firmly and evenly into pan, making sure you fill in the corners.
- Prick dough all over with a fork. Bake for 20 minutes or until shortbread is golden and edges are just beginning to color.
- Cool for about 15 minutes in baking pan, then cut as desired with a sharp knife. Allow to cool in pan before serving.
- This is another recipe that has many possible variations. Here are a few of my favorites:
- Cardamom shortbread--Omit the vanilla and substitute 1 teaspoon of ground cardamom
- Chocolate chip shortbread--Beat in 1 cup of mini chocolate chips after adding the flour
- Ginger chip shortbread--Omit vanilla and substitute 1 teaspoon ground ginger, after beating in the flour, beat in 1/2 cup of crystallized ginger chips (Ginger People and Reeds both sell those packaged or simply dice your own from chunks of candied crystallized ginger).
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Stace Hathaway
[email protected]These were good, but not great. I found them to be a bit dry and crumbly. I think I would prefer a more traditional shortbread recipe.
moonocity
[email protected]I made these for a bake sale and they were a huge hit! Everyone loved them and I even sold out. I will definitely be making these again.
Nathan Wilkerson
[email protected]This was my first time making shortbread and I'm so glad I tried this recipe. It was easy to follow and the results were amazing. The shortbread was crumbly and buttery, just like I like it.
Arlettechambersgodis
[email protected]I've made this recipe several times now and it always turns out perfectly. It's my go-to recipe for gluten-free shortbread.
marvelous light
[email protected]These were delicious! I made them for a party and they were a hit. Everyone loved them, even the people who don't usually like gluten-free desserts.
Ch Shahid
[email protected]I'm not a huge fan of shortbread, but I decided to give this recipe a try since it was gluten-free. I was pleasantly surprised by how much I enjoyed it! The shortbread was crumbly and buttery, with a delicate flavor. I would definitely make this agai
Adil Afrisidi
[email protected]This recipe was a bit more work than I expected, but it was worth it. The shortbread turned out beautifully and tasted delicious. I would definitely make this again for a special occasion.
Amna Shoaib
[email protected]I've tried a lot of gluten-free shortbread recipes, but this one is by far the best. The texture is perfect and the flavor is amazing. I will definitely be making this again and again.
Oluwanifemi Ezekiel
[email protected]These were so easy to make and turned out perfectly! I love that they are gluten-free so my son can enjoy them too. Will definitely be making these again.
Migna Scott
[email protected]I was pleasantly surprised by how well this gluten-free shortbread turned out. It was easy to make and the results were delicious. The shortbread was crumbly and buttery, with a delicate flavor. I would definitely make this again.
Zfs Mosa
[email protected]This gluten-free shortbread was a delightful treat! The texture was crumbly and buttery, just like traditional shortbread. The flavor was also excellent, with a hint of almond from the almond flour. I would definitely recommend this recipe to anyone