These shortbread cookies are so delicious that you won’t even miss the gluten! There are some things that really don’t adapt to being gluten free very well but shortbread is made to be gluten free!
I came across the idea when I read about techniques to make the best shortbread and one of the tips that kept coming up was to replace some of the wheat flour with rice flour. This made me feel very confident that I could switch out the rest of the wheat with a little practice. This recipe was only my second try! That’s unheard of! usually it takes me many tries before getting something that works.
The trick is to make the cookies tall and know they will flatten out as they cook. I used all the dough to make 12 cookies. (Actually 14 but we ate 2 raw. Don’t pretend you didn’t try the dough too!)
- ¾ cup Butter
- ½ cup Arrowroot Starch (Flour)
- ½ cup Powdered/Icing Sugar
- 1 cup White Rice Flour
- Combine all but butter. Make sure they are well mixed. Then add the butter and mix with your hands until it comes together as a dough.
- Form a ball and wrap up in plastic wrap.
- Refrigerate for 1 hour.
- Preheat oven to 300F and grease a cookie sheet.
- Make 1″ balls and press lightly with a fork.
- Bake for 20-25 minutes until lightly brown.
- Remove from the oven and sprinkle with brown sugar. Cool on the pan or let sit 10 mins then move to a wire rack to cool.
- * These will fall apart if you try to move/eat them while they are hot. The will firm up as they cool.
- **You can also press the dough into a pan and cut them into “fingers” once they are cooked. This will make taller cookies but will require almost twice the time to cook.