Scottish in origin, shortbread was once only served during Christmas and New Year’s Eve. In its most basic form, the recipe is made with only butter, sugar, vanilla and flour.
The secret to making a good shortbread is to use a high quality butter and pure vanilla extract. My gluten free twist, made with rice flour, will melt in your mouth. 
Gluten-Free Shortbread Cookies
- Yield: about 50 cookies, depending on size of the cutter 1x
Description
Just like the original Scottish version, this recipe uses simple ingredients, but substitutes in rice flour to make it gluten free.
Ingredients
- 250 g (9 oz) high quality butter
- 100 g (3½ oz-½ cup) light brown sugar
- 500 g (1 Ib/2 oz) rice flour
- 1 tbsp rice milk
- 1 tsp “Bourbon” organic vanilla powder
Instructions
- Work the butter with sugar until creamy.
- Add rice flour, rice milk and vanilla, kneading until a firm dough.
- Roll out the dough and form shape with stencils.
- Lay the cookies (biscuits) on a baking sheet lined with parchment paper.
- Bake at 180°C/ 350°F/gas 4 for 15 minutes.
Notes
To this basic recipe, you can add chocolate chips, dried fruit, lemon zest or orange zest.
- Category: Baking, Dessert
- Cuisine: Gluten-Free
Frequently Asked Questions
Can I substitute the rice flour with another type of gluten-free flour?
While rice flour is recommended for the best texture, you can try using a gluten-free all-purpose flour blend, but the results may vary.
Why is it important to use high-quality butter in this shortbread recipe?
High-quality butter contributes to the flavor and texture, ensuring the cookies melt in your mouth as intended.
How long should I chill the dough before baking the shortbread cookies?
Chilling the dough for at least 30 minutes will help the cookies maintain their shape during baking.
The biscuits just fell apart