Best Gluten Free Shortbread Recipes

GLUTEN-FREE COCONUT FLOUR SHORTBREAD COOKIES

Steps:

• Preheat the oven to 400 degrees F. Lightly grease a baking sheet, or line it with parchment.
• Mix all the ingredients, by hand or mixer, until a well-blended, cohesive dough forms; this will take about 2 minutes at medium-low speed in a stand mixer.
• Drop the cookie dough by teaspoonfuls onto the prepared baking sheet (a teaspoon cookie scoop works well here), leaving 1 inch between them; these cookies won't spread much when they bake.
• Use a fork to flatten each cookie to about 1/4 inch thick, making a cross-hatch design.
• Bake the cookies for 8 to 12 minutes, until just browned on the bottom. Allow the cookies to cool completely on the baking sheet.

GLUTEN FREE MELT-IN-YOUR-MOUTH SHORTBREAD

Steps:

• NOTE #1 - See the variation on the dough by Chef #1178009.
• NOTE #2 - SEE NEW WAY TO BAKE THESE, FROM DreamoBway, LISTED IN MY DESCRIPTION ABOVE.
• NOTE #3 - SEE NEW USE FOR THIS COOKY LISTED IN MY DESCRIPTION ABOVE AS "UPDATE(12//15/09)".
• Sift cornstarch, sugar and rice flour together.
• Add butter.
• Mix with hands until soft dough forms. Refrigerate one hour.
• Shape dough into 1" balls.
• Place about 1-1/4 inches apart on greased cookie sheet; flatten with lightly floured fork.
• Bake at 300ºF(150ºC) for 20-25 minutes or until edges are lightly browned.
• VARIATIONS: Form balls as above. Roll in finely crushed corn flakes or crushed nuts. Press top of ball with thumb. Add a dab of jelly.
• Mix in 2 tbls. finely chopped citrus peel and/or 2 tbls. finely chopped nuts. Flatten with lightly floured fork.

GLUTEN-FREE DECORATED FROSTED SHORTBREAD COOKIES

Steps:

• For the gluten-free flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
• For the cookies: In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, granulated sugar, brown sugar and vanilla on medium-high speed until light and smooth.
• Meanwhile, in a small bowl, combine the almond flour and salt with 2 cups gluten-free flour blend. Add to the butter mixture and beat on low speed until just combined. Divide the dough in half and flatten each to make 2 disks; wrap in plastic wrap and chill until slightly firm, at least 20 minutes.
• Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. Working with one dough disk at a time, on a surface dusted with some gluten-free flour blend, roll out the dough to about 1/4-inch thickness. Using cookie cutters, cut out cookies and place on the prepared baking sheets; refrigerate until firm, about 15 minutes. Bake until the edges are golden, about 10 minutes. Let cool completely on a wire rack. Repeat with the remaining dough.
• For the icing: Set a wire rack over a parchment paper-lined baking sheet. In a small bowl, whisk together the confectioners' sugar and whipping cream until smooth. Submerge the cooled cookies into the icing, letting any excess drip off, then place on the prepared wire rack and decorate with sprinkles.

SCOTTISH SHORTBREAD, GLUTEN-FREE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place almond flour, brown rice flour, sorghum flour, sugar, cinnamon, allspice, cardamom, ginger, and salt together in a large resealable bag; seal and shake well to combine.
• Mix butter and flour mixture together in a large bowl with an electric mixer until well combined.
• Roll dough into walnut-size balls and place 2 inches apart onto ungreased baking sheets; flatten balls slightly.
• Bake in the preheated oven until edges are golden brown, about 27 minutes. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

GLUTEN FREE SHORTBREAD CRUST

Steps:

• In a food processor add all the dry ingredients and pulse a few times to mix all ingredients.
• Add the melted butter and pulse to evenly distribute. You may need to open and scrape the bottom of the bowl to make sure it evenly gets distributed. It will look crumbly but should hold together when press together.
• Press onto a pie plate.
• Bake at 300 degrees for 15-20 minutes. It will be blonde if you prefer more color you can increase temperature to 350 and only bake 12-15 minutes.

GLUTEN-FREE VEGAN SHORTBREAD COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Beat margarine and sugar together in a bowl using an electric mixer until creamy. Add flour, cornstarch, and salt; mix by hand until dough comes together in a ball.
• Place dough on a flat work surface and roll out to a 1/2-inch thickness. Cut into desired shapes using cookie cutters. Place cookies on a baking sheet.
• Bake in the preheated oven until lightly browned, 15 to 20 minutes.

MILLIONAIRE'S SHORTBREAD BARS (VEGAN AND GLUTEN FREE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a loaf pan with parchment paper.
• Mix almond flour, grapeseed oil, 3 tablespoons agave syrup, vanilla extract, and salt together in a bowl. Press evenly into the bottom of the loaf pan to create the crust.
• Bake in the preheated oven until pale golden, about 20 minutes. Let cool.
• Process dates into a paste in a food processor. Add hot water and almond butter; process until very smooth. Spread mixture evenly over the crust.
• Whisk cacao powder, coconut oil, and agave syrup together in a bowl. Pour over date layer.
• Refrigerate until cacao layer is firm, 8 hours to overnight. Cut into squares.

GLUTEN FREE IRISH NUT SHORTBREAD

Steps:

• Sift nut flours together in a medium-large bowl. 2.Add butter and honey. Mix with hands until soft dough forms. If you feel that it's still too wet just add a little more chestnut flour. Refrigerate one hour. 3.Preheat oven to 150 C / Gas 2. Cover a baking tray with greased baking parchment. Shape dough into 2.5cm balls. Place about 5cm apart on greased parchment, then flatten with lightly floured fork. Bake for 20-25 minutes or until edges are lightly browned.

ALMOND ICED SHORTBREAD BALLS (GLUTEN FREE)

Steps:

• Combine butter, sugar, and 1 cup of flour, using sturdy wooden spoon or mixer with dough hooks.
• Add eggs and mix in thoroughly.
• Gradually work in the remaining flour, until dough will roll into balls without being sticky.
• Roll into one or two-bite size balls and place on ungreased cookie sheet, or silicone baking sheet.
• Bake at 350 F for 15 minutes.
• Cool on cookie sheet before moving cookies to sheets of waxed paper. Space the cookies at least 1/2" apart on the waxed paper so you don't have to move them to put icing on them.
• Combine icing ingredients and stir until smooth.
• The icing should be runny enough to drop from a knife onto the cookies, but thick enough that it doesn't all run off. The icing will thicken as it sits. Add more water if needed.
• To ice, leave the cookie on the waxed paper, and drop enough icing onto it to cover the top and drip down the sides a bit. While the icing is still wet, you can add little drops of icing to ensure coverage.
• Try not to have too much icing ending up on the waxed paper, or you may not have enough for the whole batch.
• Let the icing dry before placing in shallow storage containers, in a single layer.

CLASSIC GLUTEN FREE SHORTBREAD

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).

HONEY LAVENDER SHORTBREAD-GLUTEN FREE

Steps:

• Place butter and honey in mixer with wire attachment and mix until a creamy lite color appears (approximately 3 minutes). In separate bowl, add all dry ingredients and blend. Change attachment on mixer to a paddle and slowly add flour to honey-butter mixture. Mix until fully incorporated. Gently rub dried lavender buds between your finger and thumb softly crush buds. Add to flour mix and mix until just incorporated. Remove dough from bowl and place on a lightly non-stick sprayed piece of plastic wrap and completely cover. Place in the refrigerator for approximately 30 minutes or until butter has solidified. Remove dough from plastic wrap and place on a non-stick sprayed tart pan, cookie sheet, or pie plate. mold dough to fit to the edges (lay a sheet of parchment paper over dough to prevent it from sticking to your hands). Place in a 350 degree oven and bake for 18-22 minutes or until edges turn slightly golden brown. Remove from oven and allow to rest for 5 minutes before slicing. Cut into rectangles, squares, or triangles. heat a few inched of water in a pan and place a double broiler over the top. Place dark chocolate and coconut oil in double broiler and heat until just melted. Dip one end of cut shortbread into the dark chocolate and place on parchment paper for drying. Dry chocolate completely before serving.

GLUTEN FREE WHIPPED SHORTBREAD RECIPE - (3.7/5)

Steps:

• 1. Preheat the oven to 300 degrees F. Line your baking sheets with parchment paper. 2. Place the butter and confectioners' sugar in the bowl of a stand mixer fitted with a paddle attachment. Starting on slow speed, and slowly increasing, beat the butter & sugar until fully combined, scraping down the bowl in between. Add the extracts if using, and beat until blended. 3. In a separate bowl, whisk together the remaining ingredients. Slowly add to the butter mixture while the mixer is on low speed. Once the flour has been worked in, slowly increase the speed to medium. Beat on medium speed for 5-6 minutes. This is crucial, as it adds the lightness to the dough, giving you a light, airy cookie. 4. Scoop 3/4-inch balls of dough onto the cookie sheet, keeping 2-inches between cookies. I use my small cookie scoop for this, works perfectly. 5. Use a fork, that has been floured with rice flour, to press the cookies down slightly. Place cherries, sprinkles, or coloured sugar on the top of the cookies, if using. 6. Bake in preheated oven for 23-25 minutes. You do not want the cookies to brown at all, just for the dough to set. Let cookies remain on cookie sheet for 2-3 minutes before removing to wire cooling rack. Store cooled cookies in an airtight container.

GLUTEN-FREE SHORTBREAD

Steps:

• Mix butter, both sugars (not coloured), and flour together.
• Work well with hands until it will hold together.
• Make 4 rolls about 1 1/2" in diameter, wrap, and chill for at least 6 hours.
• Slice 1/4" thick and arrange on a parchment paper lined cookie sheet.
• Sprinkle cookies with sugar, if desired.
• Bake cookies in a preheated 350* oven for 10-15 minutes until very lightly burned around the edges.
• Remove to wire rack to cool.
• Enjoy!

GLUTEN FREE LEMON SHORTBREAD

Steps:

• Preheat oven to 150 deg C.
• Soften but do not melt the butter.
• Mix all ingredients in a food processor until smooth and well combined.
• Roll dough on a maize cornflour dusted surface to a 1 cm thickness. Cut into fingers or press out shapes using a cookie cutter.
• Place on a baking tray and prick with a fork.
• Bake for 25-30 mins until pale but crisp (longer slower baking is the trick with shortbread).
• Cool on a wire rack and store in an airtight container.
• For Christmas I am going to use almond essence instead of the lemon and dip one end in chocolate.