Gluten-Free Shortbread

Ingredients

  • 1/2 cup low fat soy flour
  • 1/2 cup white or brown rice flour
  • 1/2 cup tapioca starch
  • 1/2 cup icing sugar
  • 3/4 cup cold butter, cut into small cubes
  • pinch of salt
  • cold water

Equipment

  • measuring cups and spoons
  • bowl
  • wooden spoon
  • whisk
  • electric mixer
  • fork
  • cookie sheet
  • parchment paper or silicone mat to line the cookie sheet

Prep time:

25

Yields:

10+

Cook time:

20-24

Recipe attribution:

Marg McKenzie

  1. Whisk together the dry ingredients.
  2. Add cut up butter into dry ingredients. Mix with mixer until crumbly. Squeeze mixture together with hands to see if dough forms. If dough does not form, add cold water 1 tsp at a time until you can roll out the dough. (See photo below) 
  3. Roll into 1-inch balls, flatten with a fork dusted with icing sugar, and place on a parchment or silicone lined cookie sheet.
  4. Bake at 350° F for 10 minutes or until the cookies begin to turn golden

rolling out the dough for gluten free shortbread.

Notice the dough is still crumbly but it will form into a ball when squeezed and rolled out.