Gluten-free Shortbread

Gluten-free Shortbread Recipe from Scotland | Cornstarch, Sugar, Butter, Rice Flour, and Corn Flakes

Region / culture: Scotland | Preparation time: 1 hour | Cooking time: 20-25 minutes | Servings: 12-15

Introduction

Shortbread is a classic Scottish dessert that is loved by many for its buttery and crumbly texture. This gluten-free version of shortbread is perfect for those with dietary restrictions or sensitivities.

History

Shortbread has been enjoyed in Scotland for centuries, with the first recorded recipe dating back to the 12th century. Originally made with just butter, sugar, and flour, shortbread has evolved over the years to include various ingredients and flavors.

Ingredients

0.5 cup of cornstarch
sugar
175 g of butter
0.5 cup of icing (confectioner's) sugar
1 cup of rice flour
finely crushed corn flakes or crushed nuts

How to prepare

Sift together cornstarch, sugar, and rice flour.
Add butter and mix with hands until a soft dough forms.
Refrigerate the dough for one hour.
Shape the dough into 2.5 cm balls.
Place the balls about 3 cm apart on a greased cookie sheet and flatten them with a lightly floured fork.
Bake at 150°C for 20 – 25 minutes or until the edges are lightly browned. (For variations, form balls as mentioned above).
Roll the baked cookies in finely crushed corn flakes or crushed nuts.
Press the top of each cookie with your thumb.
Add a dab of jelly.
Mix in 2 tbsp of finely chopped peel and/or 2 tbsp of finely chopped nuts.
Flatten the cookies again with a lightly floured fork.

Variations

Add a sprinkle of cinnamon or nutmeg to the dough for a warm and spicy flavor.
Drizzle melted chocolate over the baked cookies for a decadent touch.
Use different types of nuts or seeds for a unique twist on this classic recipe.

Cooking Tips & Tricks

Make sure to refrigerate the dough before shaping it into balls to ensure it holds its shape while baking.

- Flatten the cookies with a fork before baking to create the classic shortbread texture.

- Experiment with different toppings such as crushed nuts or corn flakes for added flavor and texture.

Serving Suggestions

Serve this gluten-free shortbread with a cup of tea or coffee for a delightful afternoon treat.

Cooking Techniques

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

- Refrigerating the dough before shaping it into balls helps it hold its shape while baking.

- Flattening the cookies with a fork before baking creates the classic shortbread texture.

Ingredient Substitutions

You can use a dairy-free butter substitute to make this recipe vegan-friendly.

- Substitute almond flour for the rice flour for a nutty flavor.

Make Ahead Tips

You can prepare the dough for this gluten-free shortbread in advance and refrigerate it until ready to bake. The baked cookies can also be stored in an airtight container for up to a week.

Presentation Ideas

Arrange the baked cookies on a decorative platter and dust with powdered sugar for a beautiful presentation.

Pairing Recommendations

Enjoy this gluten-free shortbread with a glass of milk or a hot cup of tea for a comforting and satisfying snack.

Storage and Reheating Instructions

Store the baked cookies in an airtight container at room temperature for up to a week. To reheat, place the cookies in a preheated oven at 150°C for a few minutes until warm.

Nutrition Information

Calories per serving

Each serving of this gluten-free shortbread contains approximately 120 calories.

Carbohydrates

Each serving of this gluten-free shortbread contains approximately 10 grams of carbohydrates.

Fats

This shortbread recipe is rich in fats, with each serving containing approximately 8 grams of fat.

Proteins

Each serving of this gluten-free shortbread contains approximately 1 gram of protein.

Vitamins and minerals

Shortbread is not a significant source of vitamins and minerals, but it does contain small amounts of calcium and iron.

Alergens

This recipe contains dairy (butter) and nuts, so it may not be suitable for those with allergies to these ingredients.

Summary

This gluten-free shortbread is a delicious treat that is relatively low in carbohydrates and protein, but high in fats and calories. It is best enjoyed in moderation as an occasional indulgence.

Summary

This gluten-free shortbread recipe is a delicious and easy-to-make treat that is perfect for those with dietary restrictions. With a buttery and crumbly texture, these cookies are sure to be a hit with friends and family.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a sunny afternoon in the bustling city market, where vendors from all over were selling their goods. As I wandered through the stalls, my eyes caught sight of a little old lady sitting at a small table, surrounded by jars of colorful spices and stacks of recipe cards.

Intrigued, I approached her and struck up a conversation. She introduced herself as Mrs. MacIntyre, a Scottish woman who had been baking for over 50 years. I could see the twinkle in her eye as she spoke about her love for baking and the joy it brought her to share her recipes with others.

As we chatted, Mrs. MacIntyre mentioned that she had recently developed a recipe for gluten-free shortbread that had been a hit with her friends and family. She explained that she had always loved the buttery, crumbly texture of traditional shortbread, but had wanted to create a version that could be enjoyed by those with gluten sensitivities.

I was immediately intrigued and asked if she would be willing to share the recipe with me. Mrs. MacIntyre smiled and nodded, reaching for a worn piece of paper and a pen. She began to write down the ingredients and instructions, her penmanship neat and precise. I listened intently, committing every detail to memory.

After she had finished writing, Mrs. MacIntyre handed me the recipe card and wished me luck in my baking endeavors. I thanked her profusely and tucked the card into my purse, eager to try out the recipe for myself.

That evening, I set to work in my kitchen, gathering the ingredients and following Mrs. MacIntyre's instructions to the letter. The buttery aroma of the shortbread as it baked in the oven was intoxicating, and I couldn't wait to taste the finished product.

When the shortbread had cooled, I took a tentative bite and was blown away by the flavor and texture. The shortbread was perfectly crumbly and melt-in-your-mouth delicious, with a hint of sweetness that lingered on my tongue. I couldn't believe that something so tasty could be gluten-free.

Over the years, I have made Mrs. MacIntyre's gluten-free shortbread countless times, sharing it with friends and family who are always amazed by how delicious it is. I have tweaked the recipe here and there, adding a sprinkle of sea salt or a drizzle of chocolate, but the basic recipe remains the same.

Every time I bake a batch of gluten-free shortbread, I think of Mrs. MacIntyre and the kindness she showed me that day in the market. Her recipe has become a staple in my kitchen, a reminder of the joy that baking can bring and the power of sharing recipes with others.

So here it is, Mrs. MacIntyre's gluten-free shortbread recipe, passed down to me and now shared with you. May it bring you as much joy and deliciousness as it has brought me over the years. Happy baking!