Gluten-free Shortbread

December 24th, 2009 § 0 comments

Desire is the true mother of invention. I love holiday sweets, especially shortbread. This recipe makes a fabulous crust as well as wonderful cookies. Add orange rind or minced candied ginger to the dough for variations on the shortbread cookie theme. If making cookies, handle them with great care until they are cool. Happy Holidays!

Shortbread Pie Crust or Cookies

1 cup fine sugar
1 cup margarine or butter
1 tsp vanilla
1 tsp xanthan gum
1/4 cup coconut flour
1/4 ground almond meal
1 cup rice flour
1 cup sorghum flour
1/4 tsp salt

Blend margarine/butter and sugar until whipped. Add vanilla. Beat again. Mix flours, xanthan gum and salt. Add to butter/sugar mix and mix until blended. For pie crust, roll onto floured wax paper, flip into pie plate then mold it to fit. Prick with a fork. Bake at 325 for 15-20 mins. Cool thoroughly on wire rack before using.

Shortbread Cookies

Roll dough about 1/4 inch and cut into shapes. Bake at 325 for 8-10 minutes or until lightly golden on edges.


Start with above recipe. Add 1/4 cup orange juice and a tsp of lemon or orange zest or 1/4 cup minced candied ginger. Roll onto gluten-free flour dusted surface. Cut and carefully transfer to parchment-lined trays. Bake at 325 for 8-10 minutes or until the edges are slightly golden. Let cool for a few minutes before carefully transferring to cooling racks.

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