About the Recipe
This delightful Gluten-Free classic shortbread recipe is the perfect treat for those moments when you crave a simple, buttery escape. Each bite melts in your mouth, offering a rich, creamy flavor that feels like a true indulgence without the need for wheat flour. With just a few humble ingredients, you’ll be able to create a baking experience that’s both sophisticated and comforting, filling your kitchen with the irresistible aroma of freshly baked shortbread.
Forget intricate baking formulas—this recipe is your ticket to a batch of perfect, crumbly, and utterly delicious cookies. The process is wonderfully simple, making it an ideal weekend activity or an impromptu treat when the craving strikes. Using a blend of gluten-free flours, the dough comes together with ease, and the results are every bit as satisfying as traditional shortbread.
Prepare to embark on a buttery, crumbly, and completely celiac-safe culinary adventure! This recipe takes the rich goodness of classic Scottish shortbread and transforms it into a treat that everyone can enjoy, regardless of dietary restrictions. Whether you’re sharing these cookies at a family gathering, gifting them during the holidays, or savoring them with a warm cup of tea on a quiet afternoon, they are sure to become a household favorite.
The combination of golden sugar and pure extracts brings out layers of flavor, while the gentle bake ensures a tender, delicate texture. Perfect for bakers of all levels, this recipe invites you to slow down, embrace the simple joys of homemade treats, and enjoy the satisfaction of creating something both wholesome and indulgent.
Ingredients
1 cup oat flour
½ cup white rice flour
½ cup cornstarch
½ cup tapioca flour
¼ cup baker’s sugar
¾ cup granulated sugar
2½ teaspoons guar gum
1 teaspoon baking powder
¼ teaspoon kosher salt
1 cup (2 sticks) cold, unsalted butter, diced
2 large eggs
1 ½ teaspoons pure vanilla extract
1 ½ teaspoons pure almond extract
Preparation
Position an oven rack in the center of the oven and preheat it to 350 degrees Fahrenheit.
Line a small jellyroll pan with aluminum foil, ensuring the foil overlaps slightly. Spray the foil with nonstick cooking spray.
In a stand mixer fitted with the paddle attachment, combine all the dry ingredients and mix on low speed until they blend. Add the butter and mix on low speed until the mixture resembles coarse bread crumbs. Then, add the eggs, vanilla, and almond extracts and mix on medium-high speed until the dough starts to pull away from the sides of the bowl. Mix on high speed for 10 seconds.
Transfer the dough to the prepared pan and spread it evenly using an offset spatula. Bake for 25 minutes, or until the shortbread begins to color. Remove the shortbread from the oven, transfer the pan to a wire rack, and let it cool completely.
To lift the shortbread from the pan, hold onto the sides of the aluminum foil. Remove the foil and use a large, sharp knife to cut the shortbread into 3-inch squares.
Notes