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
Equipment
- 1 9" x 9" pan or 9" x 9"
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.
Gluten Free Flour Blend I use: (does contain xantham gum) This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 107kcalCarbohydrates: 10gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 17mgSodium: 35mgPotassium: 11mgFiber: 1gSugar: 4gVitamin A: 192IUCalcium: 12mgIron: 0.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @azestforlife or tag #azestforlife!
