Gluten Free Shortbread proves easy is greatest. This completely candy and simple gluten free cookie recipe requires simply 5 components, and the dough would not should be chilled previous to baking. It is a must-have recipe on your gluten free baking assortment!
After I was just a little woman I had a set of animal cookie stamps that got here with a shortbread cookie dough recipe, which I’d fully forgotten about till I developed this recipe for Gluten Free Shortbread.
The flavour of those candy and buttery bars transported me again to standing on a stool on the counter in my household’s kitchen, urgent elephant, zebra, and lion shapes into the dough, then baking them till barely crisp. (Sadly, not utilizing a straightforward bake oven – however we obtained via it.) 😉
Don’t you like when the flavors of sure meals flood your head with recollections like that?
Whether or not or not you’ve made shortbread earlier than, you’ll LOVE this straightforward, gluten free model. No cookie stamps required!
What’s Shortbread?
Shortbread is a buttery, unleavened cookie recipe that historically requires simply three components – butter, sugar, and flour. I add a splash of salt plus vanilla extract for an additional oomph of taste, and swap all-purpose flour for a gluten free baking flour mix. Extra on that under!
The “quick” a part of the title refers to the truth that these cookies are barely on the crumbly facet, although positively not dry, on account of the excessive butter to flour ratio. In baking, “quick” refers to a crumbly texture.
That stated, these bars are deliciously dense and soften in your mouth. It’s a basic, nostalgic, must-have gluten free cookie recipe on your baking assortment!
Why You’ll Love this Recipe
- No chilling required: the dough goes straight from the blending bowl, to the baking pan, then into the oven. No chilling within the fridge first.
- 5 components: all pantry staples that I can virtually assure you have got readily available proper now.
- Not too candy: Gluten Free Shortbread bars are candy, however not too candy. Exterior of the US, shortbread is known as a “biscuit”, which you’ll nod your head in understanding of after consuming certainly one of these shortbread cookies.
- Fast and simple: I lately made a batch of gluten free shortbread dough once I was getting my youngsters out the door for college within the morning (ever sprinkle glowing sugar on cookie dough whereas reminding your little one to remain centered on packing their snow gear? I hadn’t both). That’s how straightforward the dough is to whip up although. That stated, this is a superb recipe for novice bakers and children as a result of it’s so easy to make.
#1 Tip for Gluten Free Shortbread
Time for the #1 tip I tack onto almost each single certainly one of my gluten free baking recipes – don’t eat the shortbread till day two.
Belief me once I let you know that the flavour, construction, and texture of gluten free shortbread bars are gentle years higher beginning at least 12 hours after baking, although 24 hours is greatest. I do know, and I’m sorry – the gluten free gods have us on this one!
For those who merely can’t wait that lengthy, the shortbread must, at a minimal, absolutely cool within the baking pan earlier than slicing so it doesn’t collapse.
Alrighty, let’s bake!
Attempt Gluten Free Chocolate Chip Cookies
Find out how to Make Gluten Free Shortbread
Step 1: Make the dough.
Begin by including softened butter, granulated sugar, vanilla extract, and salt to the bowl of an electrical stand mixer, or a big glass bowl if utilizing a hand-held mixer. Beat till the butter and sugar are clean and creamy, 30 seconds to a minute. We don’t must cream them collectively for a number of minutes – simply mix.
Scrape down the perimeters of the bowl then combine in gluten free flour till a thick, non-sticky dough has shaped.
Step 2: Press the dough right into a pan.
Scoop the dough right into a parchment paper-lined 7×10″ or 9×9″ baking pan then press it into a good layer together with your fingers. Use a fork to poke shallow holes everywhere in the high then sprinkle glowing or turbinado sugar on high. That is an optionally available step nevertheless it provides a stunning sparkle and beautiful crisp-crunch to the bars!
Baking Tip
To make the parchment paper simpler to make use of, crumple it right into a ball then clean it again out earlier than inserting it contained in the baking pan.
Step 3: Bake, cool, then slice the shortbread.
Bake the Gluten Free Shortbread at 325 levels for 35-40 minutes, relying on the dimensions of the pan, or till the perimeters of the shortbread are gentle golden brown – don’t over-bake.
Let the bars cool COMPLETELY earlier than slicing into bars or squares and consuming. Once more, that is greatest accomplished AT LEAST 12 hours after baking.
Find out how to Retailer and Freeze
- Find out how to retailer: Retailer the cooled shortbread bars or squares in an hermetic container on the counter for as much as 5 days. They get higher as they sit.
- Find out how to freeze: Place the cooled shortbread into Ziplock freezer baggage, take away all of the air, then freeze for as much as 3 months. Thaw on the counter or within the fridge.
I hope you like this easy but actually gorgeous and scrumptious recipe for Gluten Free Shortbread – get pleasure from!
Extra Simple Gluten Free Cookies
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Preheat the oven to 325 levels then line a 7×10” or 9×9” baking pan with parchment paper and set it apart. Tip: to make the parchment paper simpler to make use of, crumple it right into a ball first then clean it again out and place it contained in the pan.
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To the bowl of an electrical stand mixer, or a big glass bowl if utilizing a hand-held mixer, add the softened butter, sugar, vanilla extract, and salt, if utilizing, then beat on medium pace till clean and creamy, 30 seconds – 1 minute. Scrape down the perimeters of the bowl.
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Add half the gluten free flour then combine on medium pace till mixed. Add the remaining gluten free flour then combine on medium pace till mixed. Scrape the perimeters and backside of the bowl with a spatula to make sure the flour hasn’t settled into the underside of the bowl.
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Scoop the dough into the ready baking pan then press into a good layer together with your palms. Use a fork to poke shallow holes everywhere in the high, all the best way to the perimeters, then sprinkle with glowing or turbinado sugar, if utilizing. Bake for 30-40 minutes or till the perimeters are gentle golden brown (the precise time will rely on what dimension pan you utilize), rotating the pan 180 levels midway via. Do not over-bake.
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For the perfect taste and texture, I like to recommend ready no less than 12 hours earlier than lifting the shortbread out of the baking pan utilizing the perimeters of the parchment paper, slicing into squares or rectangles, then serving. At a minimal, the shortbread must be fully cool earlier than slicing. Retailer coated for as much as 5 days on the counter.
- As with most gluten free baked items, the construction, texture, and taste of the shortbread is greatest beginning on day 2.
- I examined this recipe utilizing Bob’s Pink Mill Gluten Free 1 to 1 Baking Flour, and King Arthur Gluten Free Measure for Measure Flour. Your outcomes could range barely if utilizing a unique gluten free flour mix, although this recipe is versatile sufficient to make use of most any gluten free flour mix with a binder.
- For those who’re utilizing salted butter as a substitute of unsalted, solely use a pinch of salt.
Energy: 199kcal, Carbohydrates: 21g, Protein: 2g, Fats: 13g, Saturated Fats: 8g, Polyunsaturated Fats: 1g, Monounsaturated Fats: 3g, Trans Fats: 0.5g, Ldl cholesterol: 33mg, Sodium: 41mg, Potassium: 5mg, Fiber: 2g, Sugar: 10g, Vitamin A: 378IU, Calcium: 15mg, Iron: 1mg
Dietary values are estimates solely. Please learn our full vitamin info disclaimer.
Images by Ashley McLaughlin
