An easy press-in dough recipe that produces a Crispy, Light & Buttery Shortbread.
Cut into easy squares ~ eat & enjoy … drizzle them with chocolate, or crumble them into my Rocky Road Candy the way the Brits do!

What make them Gluten Free?

I’m using Oat Flour, Fine Almond Flour and a Gluten Free All-Purpose blend.
Cream Butter and Sugar, add Extracts – the Flour and Sea Salt and add to your baking pan – bake until light & crispy.

Add then to this decadent Rocky Road Candy!

A Chocolate Treat filled with Nuts, Natural Colored Marshmallows and Gluten Free Crispy & Crunchy Shortbread Pieces

I’m loving this yummy & easy recipe ~ you will too!
Karen

THE 9″ square BEST baking pan! 

Karen's Traditional Shortbread Squares - Gluten Free

Crispy, Buttery and Light with extra fiber

Prep Time: 10 minutes minutes

Cook Time: 22 minutes minutes

Total Time: 32 minutes minutes

Servings: 20

Author: Karen Sheer a zest for life

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Ingredients

• 11 tablespoon unsalted butter slightly softened, I use organic
• 1/4 cup light brown sugar or dark brown sugar
• 1/4 cup coconut palm sugar (lower in glycemic index)
• 1 teaspoon vanilla extract
• 1/4 teaspoon pure almond extract
• 1/4 cup oat flour* finely ground oats
• 1/4 cup fine almond flour
• 1 cup gluten free flour* all purpose blend
• 1/4 teaspoon sea salt

Instructions

• Line a 9" x 9" pan with parchment paper and lightly grease with butter.
• In a stand mixer, on medium-high speed, cream butter and sugars with a paddle until light and fluffy; about 4 minutes (shape down once.)

  Add vanilla and almond extract, beat in.
• Add oat flour, almond flour, gluten free flour and salt - blend with paddle over LOW speed for just 5 seconds.

  Use a rubber spatula and continue to mix GENTLY until just combined with no traces of flour.
• Press the dough GENTLY in the prepared pan evenly. Trick: cover the dough with a piece of waxed paper. Using the bottom of a metal 1/2 cup measurer, glide it on top of the dough making it very even.
• Score the shortbread by cutting with a knife to make 20 cookies. Cut rows 4 across and 5 down. "Dock" each square with a fork, 5 marks per square.

  Refrigerate the dough 30 minutes.
• Preheat oven to 325 degrees (I used convection-bake.

  Bake the shortbread 22 minutes until firm and very golden brown.
• Cool 10 minutes. Using the bottom of a metal spatula or sharp knife - recut the lines you have made. If you like the look of strong tine marks - make them agin while dough is still warm.

Notes

*Oat flour: I use a spice grinder and grind organic, gluten free oats in seconds. 
Gluten Free Flour Blend I use:   (does contain xantham gum) 

This recipe may not be reproduced without the consent of its author, Karen Sheer. 

 

COURSE: Dessert, Snack

CUISINE: British

KEYWORDS: Updated British Shortbread

Nutrition Facts

Karen's Traditional Shortbread Squares - Gluten Free

Amount per Serving

Calories

107

% Daily Value*

Fat

 

7

g

11

%

Saturated Fat

 

4

g

25

%

Trans Fat

 

0.3

g

Polyunsaturated Fat

 

0.3

g

Monounsaturated Fat

 

2

g

Cholesterol

 

17

mg

6

%

Sodium

 

35

mg

2

%

Potassium

 

11

mg

0

%

Carbohydrates

 

10

g

3

%

Fiber

 

1

g

4

%

Sugar

 

4

g

4

%

Protein

 

1

g

2

%

Vitamin A

 

192

IU

4

%

Calcium

 

12

mg

1

%

Iron

 

0.4

mg

2

%

* Percent Daily Values are based on a 2000 calorie diet.