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Gluten-free Shortbread

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Ingredients Edit

Directions Edit

  1. Sift cornstarch, sugar and rice flour together.
  2. Add butter.
  3. Mix with hands until soft dough forms.
  4. Refrigerate one hour.
  5. Shape dough into 2½ cm balls.
  6. Place about 3 cm apart on greased cookie sheet; flatten with lightly floured fork.
  7. Bake at 150°C for 20 – 25 minutes or until edges are lightly browned ("variations" form balls as above).
  8. Roll in finely crushed corn flakes or crushed nuts.
  9. Press top of ball with thumb.
  10. Add a dab of jelly.
  11. Mix in 2 tbsp finely chopped peel and/or 2 tbsp finely chopped nuts.
  12. Flatten with lightly floured fork.

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