Gluten-free shortbread

/ Biscuit Recipes / By

For those with gluten sensitivities or celiac disease, enjoying classic shortbread cookies can be challenging. However, there’s no need to miss out on the simple pleasure of this beloved treat. In this blog post, we’re going to share a delectable gluten-free shortbread recipe that captures the essence of traditional shortbread while accommodating dietary restrictions. These cookies are not only gluten-free but also buttery, crumbly, and utterly delightful. So, let’s get ready to bake and indulge in gluten-free goodness!

The Magic of Gluten-Free Shortbread

Gluten-free shortbread is proof that dietary restrictions need not stand in the way of enjoying beloved treats. This adaptation maintains the essential qualities of classic shortbread—buttery, melt-in-your-mouth texture and a subtly sweet flavour. With the right ingredients, you can create a gluten-free version that rivals its wheat-based counterpart.

Ingredients:

For this gluten-free shortbread recipe, you’ll need:

  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 2 cups gluten-free all-purpose flour (make sure it’s a blend suitable for baking)
  • 1/4 teaspoon salt (if your flour blend doesn’t contain salt)
  • 1 teaspoon pure vanilla extract

Instructions:

  1. Preheat Your Oven: Start by preheating your oven to 325°F (160°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This typically takes about 2-3 minutes of mixing with an electric mixer.
  3. Add the Vanilla: Incorporate the pure vanilla extract into the creamed butter and sugar. Mix until well combined.
  4. Incorporate Dry Ingredients: Gradually add the gluten-free all-purpose flour (and salt if your blend doesn’t contain it) to the mixture. Mix until the dough just comes together. Be careful not to overmix; you want a crumbly, sandy texture.
  5. Shape the Dough: Turn the dough out onto a lightly floured (with gluten-free flour) surface and gently knead it a few times until it forms a cohesive ball.
  6. Form the Cookies: Roll out the dough to about 1/2 inch (1.27 cm) thickness. Use cookie cutters to cut out your desired shapes. Alternatively, you can form the dough into a log, chill it, and then slice it into rounds for a more traditional shortbread look.
  7. Bake to Perfection: Place the cookies on the prepared baking sheet and bake in the preheated oven for approximately 15-18 minutes, or until the edges become slightly firm and they no longer look wet on top.
  8. Cool and Enjoy: Remove the gluten-free shortbread cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Gluten-free shortbread proves that dietary restrictions need not compromise on flavour and indulgence. With the right ingredients and a dash of creativity, you can enjoy the timeless delight of shortbread without the gluten. These cookies are a testament to the adaptability and inclusivity of baking.

So, gather your gluten-free flour blend and get ready to bake a batch of these delectable treats. Share the joy of gluten-free shortbread with friends and family, and savour the simple pleasures of a classic cookie