Gluten Free Shortbread Recipes

Steps:

• NOTE #1 - See the variation on the dough by Chef #1178009.
• NOTE #2 - SEE NEW WAY TO BAKE THESE, FROM DreamoBway, LISTED IN MY DESCRIPTION ABOVE.
• NOTE #3 - SEE NEW USE FOR THIS COOKY LISTED IN MY DESCRIPTION ABOVE AS "UPDATE(12//15/09)".
• Sift cornstarch, sugar and rice flour together.
• Add butter.
• Mix with hands until soft dough forms. Refrigerate one hour.
• Shape dough into 1" balls.
• Place about 1-1/4 inches apart on greased cookie sheet; flatten with lightly floured fork.
• Bake at 300ºF(150ºC) for 20-25 minutes or until edges are lightly browned.
• VARIATIONS: Form balls as above. Roll in finely crushed corn flakes or crushed nuts. Press top of ball with thumb. Add a dab of jelly.
• Mix in 2 tbls. finely chopped citrus peel and/or 2 tbls. finely chopped nuts. Flatten with lightly floured fork.

Steps:

• Mix butter, both sugars (not coloured), and flour together.
• Work well with hands until it will hold together.
• Make 4 rolls about 1 1/2" in diameter, wrap, and chill for at least 6 hours.
• Slice 1/4" thick and arrange on a parchment paper lined cookie sheet.
• Sprinkle cookies with sugar, if desired.
• Bake cookies in a preheated 350* oven for 10-15 minutes until very lightly burned around the edges.
• Remove to wire rack to cool.
• Enjoy!

Steps:

• Heat the oven to 200C/180C fan/gas 6. Line the base of a 20cm square cake tin and lightly butter the sides. Blitz the flour, butter and sugar with a pinch of salt and 2 tbsp ice cold water in a food processor until you have a clumpy mixture. Press this into the prepared tin and bake for 25 mins until light golden. Set aside to cool completely.
• For the caramel, place all of the ingredients in a saucepan. Melt everything together over a low-medium heat until the sugar has dissolved, then turn up the heat and bring to a gentle simmer. Stir continuously for 8-10 mins until the mixture has thickened and darkened a little. Pour the mixture over the biscuit base and chill for 2 hrs.
• Once the caramel is set, melt the two chocolates in separate bowls, either in short bursts in the microwave or or set over a pan of gently simmering water. Spoon both chocolates over the caramel, then gently swirl it using a cocktail stick to create a marbled effect. Chill for a further 40 mins. Bring to room temperature before slicing into 12 squares.

Steps:

• In a food processor add all the dry ingredients and pulse a few times to mix all ingredients.
• Add the melted butter and pulse to evenly distribute. You may need to open and scrape the bottom of the bowl to make sure it evenly gets distributed. It will look crumbly but should hold together when press together.
• Press onto a pie plate.
• Bake at 300 degrees for 15-20 minutes. It will be blonde if you prefer more color you can increase temperature to 350 and only bake 12-15 minutes.

Steps:

• In large bowl, beat butter with sugar until light; beat in egg. In separate bowl, whisk together rice flour, cardamom and salt ; stir into butter mixture in 2 additions to make smooth dough. Cover and refrigerate until firm, about 1 hour.
• Roll by 1 tbsp (15 mL) into balls. Place, 2 inches (5 cm) apart, on 2 parchment paper-lined rimless baking sheets. With fork, flatten to about 1/2-inch (1 cm) thickness. Sprinkle with pistachios.
• Bake in top and bottom thirds of 325°F (160°C) oven for 17 to 20 minutes, rotating and switching pans halfway through, or until firm to the touch and edges are light golden. Let cool on pans for 2 minutes. Transfer to racks; let cool. (Make-ahead: Store layered between waxed paper in airtight container for up to 5 days or freeze for up to 3 weeks.).

Steps:

• Preheat oven to 150 deg C.
• Soften but do not melt the butter.
• Mix all ingredients in a food processor until smooth and well combined.
• Roll dough on a maize cornflour dusted surface to a 1 cm thickness. Cut into fingers or press out shapes using a cookie cutter.
• Place on a baking tray and prick with a fork.
• Bake for 25-30 mins until pale but crisp (longer slower baking is the trick with shortbread).
• Cool on a wire rack and store in an airtight container.
• For Christmas I am going to use almond essence instead of the lemon and dip one end in chocolate.