Irish Shortbread Wheat Free Edition Food

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IRISH SHORTBREAD (WHEAT FREE EDITION)



Irish Shortbread (Wheat Free Edition) image

A spin on a traditional favorite, this recipe combines corn and rye flours along with butter and deep brown sugar to make a deliciously toasty, exceptionally comforting shortbread. The darker the sugar, the more rich it seems to taste.

Provided by Jennifer Lee Dahl

Categories     World Cuisine Recipes     European     UK and Ireland     Irish

Time 1h35m

Yield 8

Number Of Ingredients 5

1 cup butter, softened
1 cup brown sugar
2 cups rye flour
½ cup corn flour
1 teaspoon colored decorating sugar

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.

Nutrition Facts : Calories 433.1 calories, Carbohydrate 54.5 g, Cholesterol 61 mg, Fat 23.5 g, Fiber 3.9 g, Protein 2.9 g, SaturatedFat 14.6 g, Sodium 171.7 mg, Sugar 27.5 g

GLUTEN FREE SHORTBREAD CRUST



Gluten Free Shortbread Crust image

I bake this at 300 to keep the crust light if you wish you could bake it at 350 to give it more color. I use salted butter so only add a pinch of salt. It you wish you increase the salt to 1/4 tsp if your butter is unsalted.

Provided by 3RiversCook

Categories     Dessert

Time 35m

Yield 1 9 inch pie, 6 serving(s)

Number Of Ingredients 8

1/2 cup almond flour
1/4 cup sweet rice flour
1/4 cup rice flour
2 tablespoons cornstarch
1/4 cup powdered sugar
1 pinch salt
6 tablespoons butter, melted
1/4 teaspoon guar gum or 1/4 teaspoon xanthan gum

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.

Nutrition Facts : Calories 179.6, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 127.6, Carbohydrate 18, Fiber 0.3, Sugar 4.9, Protein 0.9

IRISH SHORTBREAD COOKIES



Irish Shortbread Cookies image

This is the most amazing shortbread ever. Flaky and rich, and very very simple; I've never had a shortbread that compares to it. Note: I use salted butter. If you use unsalted, you may want to add a pinch of salt.

Provided by Anissa Wolf

Categories     Bar Cookie

Time 2h10m

Yield 20 cookies, 10 serving(s)

Number Of Ingredients 4

1 cup salted butter
2/3 cup sugar
1/2 cup cornstarch
2 cups flour

Steps:

  • Cream butter and sugar together until light and fluffy.
  • Sift in cornstarch and flour; mix well.
  • Press into a 10 3/4 by 7 inch pan.
  • Prick all over with a fork.
  • Bake in preheated 275 F oven for 30 minutes, then reduce heat to 250 F and bake 1 to 1 1/2 hours longer.
  • Remove from pan and sprinkle with powdered sugar. Cut into 20 finger shaped cookies.

Nutrition Facts : Calories 329.8, Fat 18.7, SaturatedFat 11.7, Cholesterol 48.8, Sodium 163.3, Carbohydrate 38.3, Fiber 0.7, Sugar 13.4, Protein 2.8

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