I adapted this recipe from a regular recipe and I have to say, it’s just as good. I do believe my English mother-in-law would approve.
When making these cookies, make sure you use xanthan gum. I taught a cooking class one day and the student forgot the xanthan gum. That cookie looked good and smelled good but when we tried to take them off of the tray, they crumbled. Don’t worry; we didn’t throw them out. These were still edible but I wouldn’t bring them to a party.
Another tip for baking any gluten-free cookie (there are more tips on page 228 in my book, The Warm Kitchen) is to make sure you use either parchment paper or a silicone baking mat. These will stick to a regular baking sheet.
What if you are dairy-free? No problem. I would suggest using Spectrum’s organic shortening. It replicates the texture of butter very well. There is also a butter flavor. I do not like the taste of the butter substitute sticks. Simply my opinion.
The recipe has no eggs so if you make it dairy-free, it will also be vegan. Enjoy!!
Gluten-Free Shortbread (page 232 and 233 from The Warm Kitchen)
You will be amazed at how much these taste like regular shortbread. The key is to not overwork the dough. If you don’t have the ingredients for Amy’s blend, other gluten-free flour blends will work but pick one that does not have xanthan gum or else it will throw off the proportions. A Silpat or parchment paper is necessary so that the cookies do not stick.
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