Gluten Free Irish Nut Shortbread Food

GLUTEN-FREE SHORTBREAD

Steps:

• Preheat oven to 325°F. Line baking sheet with parchment paper. In small bowl, whisk together white rice flour, sweet rice flour, cornstarch, salt, baking powder, and xanthan gum. In bowl of stand mixer fitted with paddle attachment, cream butter, sugar, and vanilla extract together, on medium-low speed, until a thick paste forms, about 30 seconds. Shut off stand mixer. Add dry ingredients. Turn on mixer and mix until a dough forms, about three minutes.
• Lightly white rice flour your countertop. Turn dough out onto counter and shape dough into a disk. Using a rolling pin, roll dough out, about 1/4-inch thick. Cut using a round cutter and place cookies on prepared baking sheet, about two inches apart. Chill cookies for ten minutes.
• Bake until cookies are lightly golden brown on the edges and aromatic, about 30 minutes. Allow cookies to cool on the pan for five minutes and then transfer to wire rack to cool. Repeat using remaining dough.
• Store in an airtight container for up to two weeks.

GLUTEN-FREE SHORTBREAD

Steps:

• Mix butter, both sugars (not coloured), and flour together.
• Work well with hands until it will hold together.
• Make 4 rolls about 1 1/2" in diameter, wrap, and chill for at least 6 hours.
• Slice 1/4" thick and arrange on a parchment paper lined cookie sheet.
• Sprinkle cookies with sugar, if desired.
• Bake cookies in a preheated 350* oven for 10-15 minutes until very lightly burned around the edges.
• Remove to wire rack to cool.
• Enjoy!

GLUTEN FREE SHORTBREAD CRUST

Steps:

• In a food processor add all the dry ingredients and pulse a few times to mix all ingredients.
• Add the melted butter and pulse to evenly distribute. You may need to open and scrape the bottom of the bowl to make sure it evenly gets distributed. It will look crumbly but should hold together when press together.
• Press onto a pie plate.
• Bake at 300 degrees for 15-20 minutes. It will be blonde if you prefer more color you can increase temperature to 350 and only bake 12-15 minutes.

GLUTEN FREE IRISH NUT SHORTBREAD

Steps:

• Sift nut flours together in a medium-large bowl. 2.Add butter and honey. Mix with hands until soft dough forms. If you feel that it's still too wet just add a little more chestnut flour. Refrigerate one hour. 3.Preheat oven to 150 C / Gas 2. Cover a baking tray with greased baking parchment. Shape dough into 2.5cm balls. Place about 5cm apart on greased parchment, then flatten with lightly floured fork. Bake for 20-25 minutes or until edges are lightly browned.

SCOTTISH SHORTBREAD, GLUTEN-FREE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place almond flour, brown rice flour, sorghum flour, sugar, cinnamon, allspice, cardamom, ginger, and salt together in a large resealable bag; seal and shake well to combine.
• Mix butter and flour mixture together in a large bowl with an electric mixer until well combined.
• Roll dough into walnut-size balls and place 2 inches apart onto ungreased baking sheets; flatten balls slightly.
• Bake in the preheated oven until edges are golden brown, about 27 minutes. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

IRISH SHORTBREAD (WHEAT FREE EDITION)

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line 2 8-inch cake pans with parchment paper.
• Place the butter and sugar into a bowl, and mix with a wooden spoon until the mixture is soft, creamy, and thoroughly blended. Stir in the rye and corn flours, and divide the dough into 2 pieces. Press each piece of dough evenly into a prepared cake pan. Using a fork, prick 7 or 8 rows of shallow little holes into the top of each cake. Sprinkle the tops of the cakes with colored sugar, if desired.
• Bake in the preheated oven until the tops of the cakes are golden brown, and the edges turn a slightly darker brown, 45 minutes to 1 hour.
• Cut each shortbread into 8 wedges while still warm; cool and store in a tightly sealed cookie tin or container lined with parchment or waxed paper.