SCOTTISH SHORTBREAD, GLUTEN-FREE
This is a variation of the traditional shortbread recipe to make it gluten-free.
Provided by Russ Hules
Categories World Cuisine Recipes European UK and Ireland Scottish
Time 42m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place almond flour, brown rice flour, sorghum flour, sugar, cinnamon, allspice, cardamom, ginger, and salt together in a large resealable bag; seal and shake well to combine.
- Mix butter and flour mixture together in a large bowl with an electric mixer until well combined.
- Roll dough into walnut-size balls and place 2 inches apart onto ungreased baking sheets; flatten balls slightly.
- Bake in the preheated oven until edges are golden brown, about 27 minutes. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 386.6 calories, Carbohydrate 30.1 g, Cholesterol 48.8 mg, Fat 28.1 g, Fiber 3.5 g, Protein 6 g, SaturatedFat 12.5 g, Sodium 90.7 mg, Sugar 10.8 g
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Alex Mejia
[email protected]I've made this recipe several times now and it always turns out perfectly. It's a keeper!
Jakari Jones
[email protected]These shortbread cookies are the perfect combination of crumbly and buttery. I highly recommend them!
Muhammad Saqlain
[email protected]I'm so glad I found this recipe. It's the perfect gluten-free shortbread for my holiday baking.
Zara qazi
[email protected]My kids loved these shortbread cookies. They're now their favorite gluten-free treat.
Hassnain Shiekh
[email protected]I can't believe these are gluten-free! They're so delicious.
Na t
[email protected]This recipe is a game-changer for gluten-free baking. Thank you!
Shakeia Johnson
[email protected]Overall, I was happy with the recipe. The shortbread was tasty and easy to make. I'll definitely be making it again!
Khizar Tanha
[email protected]The shortbread was a bit dry. I think I may have overbaked it. Next time I'll keep a closer eye on it.
Frikkie
[email protected]I found the dough to be too sticky to work with. I had to add a lot more flour to get it to the right consistency.
Sheeraz BAloch
[email protected]The shortbread was a bit too crumbly for my taste, but still very enjoyable. I might try adding a little more butter next time.
Blessing Effiong
[email protected]I followed the recipe exactly and the shortbread turned out perfectly. I'm so glad I found this recipe!
Rukaiya Mimi
[email protected]These were a hit at my gluten-free holiday party. Thanks for sharing!
KaylaPaige Raines
[email protected]Delicious and easy to make. Definitely a keeper!
Ramnath Chaudhary
[email protected]Yum!
Bismarck Tinkoran
[email protected]Nailed it! The shortbread had just the right amount of crumbly texture and buttery flavor. My non-gluten-free friends and family couldn't tell the difference!
Masharib Sk
[email protected]This turned out wonderfully! I was nervous about making shortbread from scratch, let alone a gluten-free version, but it was surprisingly easy and delicious.
Kebal Limbu
[email protected]Wow! I have never tasted a gluten-free shortbread that resembled the traditional recipe so closely. Thank you for sharing this gem of a recipe!