Go Back
–+ servings
Karen's British Shortbread Squares - Gluten Free
Print Recipe
5 from 1 vote

Karen's Traditional Shortbread Squares - Gluten Free

Crispy, Buttery and Light with extra fiber
Prep Time10 minutes
Cook Time22 minutes
Total Time32 minutes
Course: Dessert, Snack
Cuisine: British
Keyword: Updated British Shortbread
Servings: 20
Author: Karen Sheer a zest for life

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. 
 

Nutrition

Calories: 107kcal | Carbohydrates: 10g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 17mg | Sodium: 35mg | Potassium: 11mg | Fiber: 1g | Sugar: 4g | Vitamin A: 192IU | Calcium: 12mg | Iron: 0.4mg