Good Morning! I can't wait to share this post with you!
This yummy shortbread came from this awesome post by Gluten Free Girl for simple shortbread. This recipe comes from an old Scottish shortbread recipe that uses the typical ratio for cookies/shortbread - 1 part sugar: 2 parts fat: 3 parts flour, plus a little extra white rice flour added.
I did not use xanthan or guar gum, and I used this tip for grinding my coconut palm sugar into "powdered sugar." (I used 1 T. almond flour instead of starch) It worked like a charm! Because of the use of coconut sugar, the shortbread is slightly darker than typical shortbread, but still tastes great, and has that wonderful crispy/crumbly texture.
Basic Shortbread
12 oz. all-purpose gf flour (the one I use is on my FAQs page)
1.5 oz. white rice flour
4 oz. powdered (coconut palm) sugar
pinch of sea salt
1/2 lb. (2 sticks) unsalted butter, out of fridge for 10 minutes
Butter well a jelly roll pan.
Put flours, sugar, and salt in large bowl, whisking to combine. Cut butter into tablespoons, and knead butter into the dough with your hands until well combined.
Press the dough firmly into the jelly-roll pan (may only cover 1/2 of the pan). Score dough with a sharp knife; you can do rectangles, squares, etc. (Some recipes say to prick the dough multiple times with a fork, but my shortbread was too crumbly to allow that. It worked out fine, and didn't puff unnaturally when baked). Refrigerate dough for 1 hour.
Preheat oven to 300 degrees F. When fully pre-heated, pull dough out of fridge and bake for 45-60 minutes, or until the shortbread is light golden brown on top. Allow shortbread to cool completely before cutting through scored lines, and devouring the yummy goodness...!
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