Gluten-free Melt-in-your-Mouth Shortbread

Gluten-free Melt-in-your-Mouth Shortbread Recipe from Scotland

Region / culture: Scotland | Preparation time: 1 hour | Cooking time: 20-25 minutes | Servings: makes about 2 dozen cookies

Introduction

Gluten-free Melt-in-your-Mouth Shortbread is a delicious and buttery treat that is perfect for those with gluten sensitivities or allergies. This recipe is easy to make and will quickly become a favorite in your household.

History

Shortbread has been a popular treat in Scotland for centuries, with the first recorded recipe dating back to the 12th century. Traditionally made with just three ingredients - butter, sugar, and flour - shortbread has evolved over the years to include a variety of flavors and variations. This gluten-free version of shortbread is a modern twist on a classic recipe.

Ingredients

0.5 cup of cornstarch
0.5 cup of icing (confectioner's) sugar
1 cup of rice flour
0.75 cup of butter

How to prepare

Sift together cornstarch, sugar, and rice flour.
Add butter and mix until a soft dough forms.
Refrigerate the dough for one hour.
Shape the dough into 1 inch balls.
Place the balls about 1.25 inches apart on a greased cookie sheet and flatten them with a lightly floured fork.
Bake at 300°F (149°C) for 20 – 25 minutes or until the edges are lightly browned.

Variations

Form the mixture into balls as mentioned earlier. Roll the balls in finely crushed corn flakes or crushed nuts. Press the top of each ball with your thumb and add a small amount of jelly.
Mix in 2 tbsp of finely chopped peel and/or 2 tbsp of finely chopped nuts. Flatten the mixture using a lightly floured fork.
Add a teaspoon of vanilla extract for a hint of flavor.
Mix in some chocolate chips or chopped nuts for added texture and taste.

Cooking Tips & Tricks

Make sure to sift the dry ingredients together to ensure a smooth and even texture in the dough.

- Refrigerating the dough before shaping it into balls will make it easier to work with and will help the shortbread hold its shape while baking.

- Be sure not to overbake the shortbread, as it can become dry and crumbly. Keep an eye on the edges to ensure they are just lightly browned.

Serving Suggestions

Enjoy Gluten-free Melt-in-your-Mouth Shortbread with a cup of tea or coffee for a delightful afternoon snack.

Cooking Techniques

Sifting the dry ingredients together will ensure a smooth and even texture in the dough.

- Refrigerating the dough before shaping it into balls will help the shortbread hold its shape while baking.

Ingredient Substitutions

If you don't have rice flour, you can substitute with another gluten-free flour such as almond flour or coconut flour.

- Vegan butter can be used as a substitute for dairy butter to make this recipe dairy-free.

Make Ahead Tips

The dough for Gluten-free Melt-in-your-Mouth Shortbread can be made ahead of time and refrigerated for up to 24 hours before baking.

Presentation Ideas

Serve Gluten-free Melt-in-your-Mouth Shortbread on a decorative plate or platter for a beautiful presentation.

Pairing Recommendations

Pair Gluten-free Melt-in-your-Mouth Shortbread with a glass of milk or a scoop of vanilla ice cream for a delicious dessert.

Storage and Reheating Instructions

Store Gluten-free Melt-in-your-Mouth Shortbread in an airtight container at room temperature for up to one week. To reheat, place in a 300°F (149°C) oven for a few minutes until warm.

Nutrition Information

Calories per serving

Each serving of Gluten-free Melt-in-your-Mouth Shortbread contains approximately 120 calories.

Carbohydrates

Each serving of Gluten-free Melt-in-your-Mouth Shortbread contains approximately 10 grams of carbohydrates.

Fats

Each serving of Gluten-free Melt-in-your-Mouth Shortbread contains approximately 8 grams of fat.

Proteins

Each serving of Gluten-free Melt-in-your-Mouth Shortbread contains approximately 1 gram of protein.

Vitamins and minerals

Shortbread is not a significant source of vitamins and minerals.

Alergens

This recipe contains dairy (butter) and cornstarch, which may be allergens for some individuals.

Summary

Gluten-free Melt-in-your-Mouth Shortbread is a relatively low-calorie treat, with moderate amounts of carbohydrates and fats per serving.

Summary

Gluten-free Melt-in-your-Mouth Shortbread is a delightful and buttery treat that is perfect for those with gluten sensitivities or allergies. This easy-to-make recipe is sure to become a favorite in your household. Enjoy!

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a cool autumn day, the leaves were starting to turn brilliant shades of red and gold, and the air was filled with the comforting scent of cinnamon and nutmeg. I was at a local farmers market, wandering through the stalls filled with fresh produce and homemade goodies, when I stumbled upon a small booth with a sign that read "Gluten-free Bakery."

Curious, I made my way over and struck up a conversation with the friendly woman behind the counter. She told me all about her gluten-free baking journey and how she had been inspired to create recipes that everyone could enjoy, regardless of dietary restrictions. As we chatted, she handed me a sample of her melt-in-your-mouth shortbread, and my taste buds were instantly transported to a place of pure bliss.

The woman, whose name was Emily, saw the joy on my face and offered to share her recipe with me. I was overjoyed and eagerly accepted, scribbling down the ingredients and instructions on a scrap of paper. Emily also shared some tips and tricks she had learned along the way, such as using a high-quality gluten-free flour blend and chilling the dough before baking to ensure a tender, buttery texture.

I rushed home that day, eager to recreate the magic of Emily's shortbread in my own kitchen. I gathered all the necessary ingredients, including the special gluten-free flour blend, and set to work following Emily's instructions to the letter. Mixing the dough by hand, I could feel the love and care that went into each step, and I knew this recipe was something special.

As the shortbread baked in the oven, my kitchen was filled with the irresistible aroma of butter and vanilla. I could hardly contain my excitement as I eagerly awaited the finished product. When the timer finally dinged, I pulled the golden-brown shortbread from the oven and let it cool on a wire rack.

The moment of truth had arrived. I took a bite of the melt-in-your-mouth shortbread, and it was like a symphony of flavors dancing on my tongue. The texture was perfect, crumbly and tender, and the buttery richness was simply divine. I couldn't believe that something so delicious could be gluten-free.

I packaged up a few pieces of shortbread to share with my friends and family, eager to spread the joy of this newfound recipe. They were all amazed at how incredible it tasted and couldn't believe it was gluten-free. I knew then that this recipe was a keeper, one that would become a staple in my baking repertoire for years to come.

Since that fateful day at the farmers market, I have made Emily's gluten-free melt-in-your-mouth shortbread countless times, each batch as delicious as the last. I have shared the recipe with anyone who will listen, spreading the joy of gluten-free baking far and wide. I even started my own small baking business, specializing in gluten-free treats inspired by Emily's original recipe.

As I sit here now, savoring a piece of my latest batch of shortbread, I am filled with gratitude for the serendipitous encounter that led me to this recipe. It is a reminder that sometimes the best things in life come when we least expect them, like a simple piece of shortbread that melts in your mouth and warms your soul. And for that, I will always be thankful.