Classic Gluten Free Shortbread Recipes

CLASSIC GLUTEN FREE SHORTBREAD

Steps:

• Preheat oven to 350°F. Line a 13 inch x 9 inch baking pan with parchment paper (or waxed) paper and butter the paper.
• In a medium bowl, beat butter and sugar until well combined. Beat in vanilla extract. Beat in flour. Dough will first form pea-sized lumps, then will quickly start to come together. Stop beating as soon as dough starts to form one big lump.
• Turn dough onto parchment (or waxed) paper in baking pan. Place another sheet of paper over dough. Using an offset spatula or your hands, pat dough down firmly and evenly into pan, making sure you fill in the corners.
• Prick dough all over with a fork. Bake for 20 minutes or until shortbread is golden and edges are just beginning to color.
• Cool for about 15 minutes in baking pan, then cut as desired with a sharp knife. Allow to cool in pan before serving.
• This is another recipe that has many possible variations. Here are a few of my favorites:
• Cardamom shortbread--Omit the vanilla and substitute 1 teaspoon of ground cardamom
• Chocolate chip shortbread--Beat in 1 cup of mini chocolate chips after adding the flour
• Ginger chip shortbread--Omit vanilla and substitute 1 teaspoon ground ginger, after beating in the flour, beat in 1/2 cup of crystallized ginger chips (Ginger People and Reeds both sell those packaged or simply dice your own from chunks of candied crystallized ginger).

GLUTEN-FREE LEMON SHORTBREADS

Steps:

• Line a 20 x 20cm cake tin with baking parchment. Blitz the flour, butter, half the icing sugar and the lemon zest together in a food processor until the mixture looks sandy. Add half the lemon juice and blitz again until the dough starts to clump together. At this stage, the dough will keep wrapped and frozen for up to two months. Heat the oven to 170C/150C fan/gas 3.
• Press half the dough into the base of the tin using your fingertips, ensuring it's in an even layer. Spread the curd over the dough, leaving a ½cm border of around the edge.
• Roll the remaining dough into cherry tomato-sized balls, then press these into flat discs using your fingers. Arrange the dough discs over the layer of curd in a random patchwork pattern until completely covered. Bake for 35 mins until the shortbread is pale and lightly golden at the edges. Leave to cool completely in the tin.
• Mix the remaining icing sugar with enough of the remaining lemon juice to make a pourable icing. Drizzle this over the cooled shortbread and leave to set, then cut into 16 squares. Will keep in an airtight container for three days.