Best 3 Irish Shortbread Wheat Free Edition Recipes
## Irish Shortbread: A Taste of Tradition, Now Wheat-Free
Irish shortbread, a beloved classic, is renowned for its crumbly texture, buttery flavor, and delightful simplicity. Traditionally made with wheat flour, this delectable treat can now be enjoyed by those with wheat sensitivities or celiac disease, thanks to the creation of wheat-free shortbread recipes. These innovative recipes use alternative flours, such as almond flour, oat flour, and gluten-free flour blends, to replicate the authentic taste and texture of traditional shortbread. The result is a delicious and inclusive treat that everyone can savor.
This article presents a curated collection of wheat-free Irish shortbread recipes, each offering unique variations on this timeless classic. From traditional recipes that stay true to the original flavor profile to creative recipes that incorporate modern twists, these recipes cater to a range of tastes and preferences. Whether you're seeking a classic shortbread experience or are eager to explore new flavor combinations, this article has something for every shortbread enthusiast.
IRISH BUTTER SHORTBREAD
Make this classic Irish Butter Shortbread recipe from Rachel Gaffney for a melt-in-your-mouth St. Patrick's Day treat.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen
Number Of Ingredients 3
Steps:
- Preheat oven to 300 degrees. Line two baking sheets with parchment paper; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. With the mixer on low, slowly add flour. Continue mixing until dough comes together to form a ball.
- Transfer dough to a lightly floured work surface; roll out dough to about 1/4-inch thickness, dusting rolling pin with flour as necessary to prevent sticking. Using a 2 1/4-inch round, fluted cutter, cut out dough. Transfer to prepared baking sheet, spacing about 1 inch apart. Gather up any scraps, gently re-roll, and repeat cutting process. Take care not to overwork dough.
- Transfer baking sheet to oven and bake until shortbread just begins to turn golden, about 30 minutes. Transfer cookies to a wire rack to cool. Shortbread may be stored in an airtight container for up to 3 days.
IRISH SHORTBREAD (WHEAT FREE EDITION)
A spin on a traditional favorite, this recipe combines corn and rye flours along with butter and deep brown sugar to make a deliciously toasty, exceptionally comforting shortbread. The darker the sugar, the more rich it seems to taste.
Provided by Jennifer Lee Dahl
Categories Irish Recipes
Time 1h35m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Line 2 8-inch cake pans with parchment paper.
- Place the butter and sugar into a bowl, and mix with a wooden spoon until the mixture is soft, creamy, and thoroughly blended. Stir in the rye and corn flours, and divide the dough into 2 pieces. Press each piece of dough evenly into a prepared cake pan. Using a fork, prick 7 or 8 rows of shallow little holes into the top of each cake. Sprinkle the tops of the cakes with colored sugar, if desired.
- Bake in the preheated oven until the tops of the cakes are golden brown, and the edges turn a slightly darker brown, 45 minutes to 1 hour.
- Cut each shortbread into 8 wedges while still warm; cool and store in a tightly sealed cookie tin or container lined with parchment or waxed paper.
Nutrition Facts : Calories 433.1 calories, Carbohydrate 54.5 g, Cholesterol 61 mg, Fat 23.5 g, Fiber 3.9 g, Protein 2.9 g, SaturatedFat 14.6 g, Sodium 171.7 mg, Sugar 27.5 g
IRISH SHORTBREAD COOKIES
This is the most amazing shortbread ever. Flaky and rich, and very very simple; I've never had a shortbread that compares to it. Note: I use salted butter. If you use unsalted, you may want to add a pinch of salt.
Provided by Anissa Wolf
Categories Bar Cookie
Time 2h10m
Yield 20 cookies, 10 serving(s)
Number Of Ingredients 4
Steps:
- Cream butter and sugar together until light and fluffy.
- Sift in cornstarch and flour; mix well.
- Press into a 10 3/4 by 7 inch pan.
- Prick all over with a fork.
- Bake in preheated 275 F oven for 30 minutes, then reduce heat to 250 F and bake 1 to 1 1/2 hours longer.
- Remove from pan and sprinkle with powdered sugar. Cut into 20 finger shaped cookies.
Nutrition Facts : Calories 329.8, Fat 18.7, SaturatedFat 11.7, Cholesterol 48.8, Sodium 163.3, Carbohydrate 38.3, Fiber 0.7, Sugar 13.4, Protein 2.8
Tips:
- Use good quality, unsalted butter. This will give your shortbread a rich, buttery flavor.
- Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the dough, making it light and crumbly.
- Use a light touch when mixing the dough. Over-mixing will make the dough tough.
- Chill the dough before baking. This will help to prevent the dough from spreading too much in the oven.
- Bake the shortbread in a preheated oven. This will help to ensure that the shortbread cooks evenly.
- Let the shortbread cool completely before cutting it into squares. This will help to prevent the shortbread from crumbling.
- Store the shortbread in an airtight container at room temperature. The shortbread will keep for up to 2 weeks.
Conclusion:
Irish shortbread is a delicious and easy-to-make treat that is perfect for any occasion. This wheat-free version is just as delicious as the traditional shortbread, and it is also suitable for people with gluten sensitivities. With its simple ingredients and classic flavor, Irish shortbread is a surefire hit with everyone who tries it.
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