Gluten-Free Shortbread
Yield
4 servingsPrep
Cook
20 minReady
Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
cornstarch
|
|
| ½ | cup |
powdered sugar
|
|
| 1 | cup |
rice flour
|
|
| 175 | grams |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
cornstarch
|
|
| 118 | ml |
powdered sugar
|
|
| 237 | ml |
rice flour
|
|
| 175 | grams |
butter
|
|
Directions
Sift cornstarch, sugar and rice flour together.
Add butter.
Mix with hands until soft dough forms.
Refrigerate one hour.
Shape dough into 2 ½ cm balls.
Place about 3 cm apart on greased cookie sheet; flatten with lightly floured fork.
Bake at 150 cup for 20 to 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 peel and/or 2 Tbls. finely chopped nuts.
Flatten with lightly floured fork.
