There's something magical about biting into a piece of real shortbread — that buttery richness, the way it crumbles perfectly in your mouth, how it melts on your tongue before you even swallow. For years after going gluten-free, I thought that experience was behind me. Store-bought versions just weren't the same, and most recipes I tried either spread into flat discs or crumbled apart before they even made it to the oven.
Then I started testing. And testing. And testing some more with Logan and Ellie by my side, taste-testing every batch (they didn't complain once!). After dozens of attempts and plenty of notes scribbled on flour-dusted paper, I finally cracked the code for gluten-free shortbread cookies that actually work.
This recipe gives you that classic buttery flavor and perfect sandy texture without any gluten — and you don't need eggs either. Whether you love traditional wedges, fun cut-out shapes, or easy slice-and-bake rounds, I've included three different shaping methods so you can make these cookies exactly how you like them. Let's bake some shortbread together!
Jump To
- Why This Gluten-Free Shortbread Recipe Works
- Best Gluten-Free Flour Brands for Shortbread (Tested Results)
- Essential Ingredients for Gluten-Free Shortbread
- Ingredients
- Instructions of making the perfect dough
- Three Ways to Shape Your Shortbread
- Is Your Gluten-Free Shortbread Too Crumbly? Fix It in 3 Steps
- Troubleshooting Common Problems
- Flavor Variations & Add-Ins
- Storage & Freezing Instructions
- Homemade vs Walker's Gluten-Free Shortbread: Quick Comparison
- Serving Suggestions
- Frequently Asked Questions
- Best Gluten Free Chocolate Chip Cookies (Thick & Chewy)
- Best Gluten Free Chocolate Chip Cookies (Thick & Chewy)
- 📖 The Complete Recipe
- Easy Gluten-Free Shortbread Cookies (Rich, Buttery & Egg-Free)
- 💬 Reviews
Why This Gluten-Free Shortbread Recipe Works
I've learned that gluten-free baking isn't about replacing ingredients one-to-one — it's about understanding what makes each recipe tick and adjusting accordingly. Shortbread is actually one of the simpler gluten-free conversions because the original recipe never relied heavily on gluten's structure in the first place. Traditional shortbread gets its signature crumbly texture from a high ratio of butter to flour, not from gluten development.
The Secret to Perfect Texture
The key to shortbread that holds together without being gummy comes down to three things: butter temperature, flour blend choice, and mixing technique. Your butter needs to be cool but workable — around 65-68°F is the sweet spot. Too cold and it won't incorporate properly; too warm and your cookies will spread. I always leave mine on the counter for about 30-45 minutes before I start baking.
The flour blend matters more here than in almost any other gluten-free recipe I make. You absolutely need a blend that contains xanthan gum or guar gum. These binders replace the structure that gluten would normally provide, helping your dough hold together and your cookies maintain their shape. Individual flours like almond or coconut flour won't work for this recipe — trust me, I tried early on and ended up with a crumbly mess.
When it comes to mixing, less is actually more. Once you add the flour, mix just until the dough comes together. Overmixing can make gluten-free baked goods gummy or dense. The dough will look crumbly at first, and that's completely normal! If it holds together when you squeeze a handful, you're good to go.
Better Than Store-Bought (Walker's Comparison)
I know Walker's gluten-free shortbread has been a lifesaver for many people — it's convenient, travels well, and tastes pretty good for a packaged cookie. But homemade really is better, and I'm not just saying that because I'm biased toward things fresh from the oven.
Cost-wise, making your own saves money. Each homemade cookie costs about $0.30 compared to roughly $0.78 per Walker's cookie. When you're baking for a family or holiday gathering, that difference adds up quickly.
The bigger difference is freshness and ingredient quality. Store-bought shortbread can sit on shelves for weeks or months, while these cookies come out of your oven the same day you eat them. You control exactly what goes in — real butter, quality flour blend, and nothing you can't pronounce. According to a study published in the National Library of Medicine, homemade baking allows better control over ingredients, which matters for those managing celiac disease or gluten sensitivity.
And honestly? The taste and texture are just better. These have a richer butter flavor and a more authentic crumbly-yet-sturdy texture that doesn't get stuck in your teeth the way some commercial versions can.
Best Gluten-Free Flour Brands for Shortbread (Tested Results)
I tested five popular gluten-free flour blends to find which works best for shortbread. Here's what I discovered:
| Flour Blend | Texture Result | Taste | Ease of Use | Price | Overall Rating |
|---|---|---|---|---|---|
| King Arthur Measure for Measure | Perfect crumb, holds shape | Neutral, buttery | Easy - no additions needed | $$$ | ⭐⭐⭐⭐⭐ BEST |
| Bob's Red Mill 1-to-1 | Slightly grainier texture | Very good | Easy - no additions needed | $$ | ⭐⭐⭐⭐½ |
| Cup4Cup | Smooth, tender crumb | Excellent | Easy - no additions needed | $$$$ | ⭐⭐⭐⭐½ |
| Better Batter | Good structure | Good | Easy - no additions needed | $$$ | ⭐⭐⭐⭐ |
| Generic Store Brand | Too crumbly | Acceptable | Needs added xanthan | $ | ⭐⭐½ |
Winner: King Arthur Measure for Measure — This is what I use most often. The shortbread holds together perfectly without being gummy, and the texture is just right — that classic shortbread crumb with a slight tenderness.
Budget Pick: Bob's Red Mill 1-to-1 — Nearly as good as King Arthur at a lower price point. The texture is very slightly grainier, but most people won't even notice. This is what I use when I'm baking in bulk.
DON'T Use: Individual flours (almond, coconut, rice) or blends without xanthan gum. I learned this the hard way with a batch that never came together properly and just made a mess in my mixer.
Essential Ingredients for Gluten-Free Shortbread
The beautiful thing about shortbread is its simplicity — just a few ingredients that come together to create something really special. Here's what you'll need and why each one matters.
The Butter Question
Let's talk butter first because it's the star of this show. You want unsalted butter at 65-68°F. This is cool to the touch but soft enough to leave a slight indent when you press it. If you pull it straight from the fridge, it'll be too cold and won't blend properly with the sugar. If it's too soft, your cookies will spread too much during baking.
I prefer unsalted butter because it gives me control over the salt level in the recipe. If you only have salted butter on hand, you can use it — just reduce the added salt to ½ teaspoon.
Dairy-Free Alternative: For those who need a dairy-free option, I've had excellent results with Miyoko's European Style Cultured Vegan Butter and Earth Balance Buttery Sticks. Keep them at the same temperature as regular butter. The texture will be very slightly different but still delicious. According to the Mayo Clinic's guide to gluten-free eating, many people following a gluten-free diet also need to avoid dairy, so having this option really matters.
Sugar Selection Matters
Granulated white sugar works best for shortbread because it creams nicely with the butter and creates that classic texture. I've tried powdered sugar and brown sugar in testing, and while they work, they change the texture and flavor slightly. Powdered sugar makes the cookies more delicate, and brown sugar adds moisture that softens the traditional crumb.
Don't substitute liquid sweeteners like honey or maple syrup — they'll throw off the ratio and make your dough too wet to work with.
Ingredients
For the shortbread:
- 230g (1 cup) unsalted butter, at 65-68°F
- 150g (¾ cup) granulated sugar
- 5g (1 teaspoon) fine sea salt
- 5ml (1 teaspoon) pure vanilla extract
- 345g (2½ cups) gluten-free all-purpose flour blend (with xanthan gum)
Optional for variations:
- Zest of 1 lemon
- 85g (½ cup) mini chocolate chips
- 15g (2 tablespoons) cocoa powder
Instructions of making the perfect dough
- Mixing the wet ingredients
1. Set your butter out 30-45 minutes before you want to start baking. You want it cool but soft enough to blend easily. While you're waiting, line two baking sheets with parchment paper or silicone mats.
2. In a large bowl or stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed for 2-3 minutes. The mixture should look thick and slightly fluffy, but not airy like cake batter. Scrape down the sides of the bowl halfway through to make sure everything mixes evenly.
3. Add the salt and vanilla extract, mixing just until combined — maybe 15-20 seconds.
- Making the dough
1. Measure your flour by spooning it into the measuring cup and leveling it off with a knife, or better yet, use a kitchen scale. Don't scoop directly from the bag because you'll end up packing in too much flour, and your cookies will be dry and crumbly.
2. Add the flour to the butter mixture in three additions, mixing on low speed after each addition. This helps the flour incorporate more easily without creating a cloud of flour dust in your kitchen (learned that one the messy way!). Mix until the dough just comes together. It will look crumbly and almost dry — don't panic! This is exactly how gluten-free shortbread dough should look.
3. Stop the mixer and do a squeeze test: grab a small handful of dough and squeeze it firmly in your palm. If it holds together, you're perfect. If it completely falls apart into powder, add 1 teaspoon of water, mix briefly, and test again. You might need up to 1 tablespoon of water total, but add it gradually. - Baking Your Shortbread
1. Regardless of which shaping method you used, bake at 165°C (325°F) until the edges are just barely starting to turn golden — usually 30-35 minutes for individual cookies, or 40-45 minutes for the pan method. The centers should still look pale, almost underbaked. This is what you want! Shortbread continues to firm up as it cools, and if you bake it until it looks done all over, it'll end up too hard.
2. Let individual cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. They'll be very delicate when hot, so be gentle! For the pan method, let the shortbread cool in the pan for 10 minutes, then carefully break or cut along the scored lines while still slightly warm.
3. Once completely cool, these cookies are ready to enjoy. The texture actually improves slightly after sitting overnight in an airtight container — the flavors meld and the texture becomes even more buttery and crumbly.
Three Ways to Shape Your Shortbread
Now comes the fun part — shaping your cookies! I'm giving you three methods because different occasions call for different presentations. Logan loves helping with the slice-and-bake method, while Ellie prefers using cookie cutters to make fun shapes.
Method 1: Slice and Bake (Classic Rounds)
This is my go-to method for weeknight baking or when I want to keep half the dough for later.
1. Turn the crumbly dough out onto your work surface and use your hands to press it all together into a ball. Divide the dough in half.
2. Shape each half into a log about 5cm (2 inches) in diameter. Roll each log in parchment paper or plastic wrap, twisting the ends like a candy wrapper. This helps the log hold a nice round shape.
3. Refrigerate for at least 30 minutes or up to 3 days. You can also freeze the logs for up to 2 months — just slice while still frozen and add 1-2 minutes to the baking time.
4. When ready to bake, preheat your oven to 165°C (325°F). Unwrap the logs and use a sharp knife to slice into rounds about 1cm (½ inch) thick. If the dough crumbles a bit at the edges, just press it back together with your fingers.
5. Place cookies 5cm (2 inches) apart on your prepared baking sheets. Use a fork to prick each cookie 3-4 times — this isn't just decorative, it actually helps prevent puffing during baking.
Method 2: Cut-Out Cookies (Fun Shapes)
Perfect for holidays, birthdays, or any time you want to make something special.
1. Press the dough together into a disc and place it between two sheets of parchment paper. Roll to about 1cm (½ inch) thick.
2. Peel off the top sheet of parchment and use cookie cutters to cut out shapes. For the cleanest cuts, dip your cutter in flour between cuts.
3. Carefully transfer the cut-outs to your prepared baking sheets using a thin spatula. If they crack or break, just press them back together — the dough is very forgiving.
4. Gather the scraps, press them back together, and roll again. You can usually get 2-3 re-rolls before the dough gets too warm to work with easily.
5. Prick each cookie with a fork and refrigerate the baking sheets for 15 minutes before baking. This quick chill helps the cookies hold their shapes better.
Method 3: Pan Method (Traditional Wedges)
This is the most traditional Scottish way to make shortbread, and it's actually the easiest method — no rolling or slicing needed!
1. Press all the dough directly into a 23cm (9-inch) round cake pan or cast iron skillet. Press down firmly and evenly with your hands until the surface is smooth and level.
2. Use a butter knife to score the dough into 12-16 wedges, cutting about halfway through the dough. Then prick the entire surface with a fork in a decorative pattern.
3. You can bake this right away without chilling if you're in a hurry, though 15 minutes in the fridge does help it hold its shape slightly better.
Is Your Gluten-Free Shortbread Too Crumbly? Fix It in 3 Steps
The most common concern I hear about gluten-free shortbread is "the dough won't hold together!" Here's exactly how to troubleshoot it:
Step 1: Do the Squeeze Test (30 seconds)
Stop your mixer, grab a handful of the dough, and squeeze it firmly in your palm. If it holds together in a clump, your dough is perfect — even though it looks crumbly. Gluten-free shortbread dough naturally looks more crumbly than traditional dough because it doesn't have gluten strands holding it together. Just press it all together with your hands, and you're good to go.
If the dough falls completely apart and won't hold even when squeezed, move to Step 2.
Step 2: Check Temperature (20 minutes)
Feel the dough with your hand. Is it cold to the touch? If yes, let it sit at room temperature for 15-20 minutes, then try the squeeze test again. Cold butter won't bind the dough together properly. If the dough feels room temperature or warm and still won't hold, go to Step 3.
Step 3: Add Water Gradually (2 minutes)
Add 2 teaspoons of water to the dough and mix briefly for just 10 seconds. Do the squeeze test again. Still falling apart? Add 1 more teaspoon of water. Repeat if needed, but don't exceed 1 tablespoon of water total. Too much water will make your cookies tough.
Prevention Tips
Here's what I've learned prevents crumbly dough problems from the start:
- Measure your butter at exactly 65-68°F — this is cool but not cold
- Weigh your flour (345g) rather than using volume measurements, which can vary
- Make sure your flour blend contains xanthan gum — this is the binder that holds everything together
- Don't overmix after adding the flour, but also don't undermix — mix just until the dough loses that super-dry, powdery look
A Note About Mixers: Handheld mixers often struggle to fully bring gluten-free shortbread dough together because it's so thick. This is completely normal! If the squeeze test passes but your mixer can't pull it into a cohesive mass, just dump it out and shape by hand. I actually prefer finishing by hand anyway because I can feel the texture better.
Troubleshooting Common Problems
Cookies Spreading During Baking
If your cookies spread into flat puddles instead of holding their shape, here are the likely culprits:
Butter was too warm: This is the most common cause. Make sure your butter is cool to the touch before you start. If your kitchen is very warm, you might need to chill your shaped dough for 15-20 minutes before baking.
Oven temperature too low: Check your oven temperature with an oven thermometer. Many ovens run cooler than their dials indicate. If your cookies are spreading, your oven might actually be at 150°C (300°F) when you think it's at 165°C (325°F).
Flour measurement: If you scooped flour directly from the bag, you might not have enough flour in your dough. Always spoon flour into your measuring cup and level it off, or use a kitchen scale for the most accurate measurement.
Cookies Too Hard or Too Soft
Getting the texture just right can take a batch or two to dial in based on your specific oven.
Too hard? You overbaked slightly. Remember, shortbread should come out of the oven looking almost underdone in the center. It firms up considerably as it cools. Next time, pull them out when just the edges are barely golden.
Too soft or crumbly? Underbaked, or your flour blend might be missing xanthan gum. Check your flour blend ingredients — if there's no binder listed, that's your problem. Also, make sure you're letting cookies cool completely before judging texture. Warm shortbread is naturally more delicate.
Flavor Variations & Add-Ins
Once you've mastered the basic recipe, these variations are so fun to try. I make at least three different flavors every Christmas.
Chocolate-Dipped Shortbread: Bake and cool your shortbread completely. Melt 115g (4 ounces) of chocolate chips in the microwave in 30-second intervals, stirring between each. Dip half of each cookie in the melted chocolate and place on parchment paper until set. The combination of buttery shortbread and rich chocolate is incredible.
Lemon Shortbread: Add the zest of one lemon (about 1 tablespoon) when you add the vanilla. The bright citrus flavor cuts through the richness beautifully. This is my favorite version for spring and summer.
Vanilla Bean Shortbread: Replace the vanilla extract with the seeds scraped from one vanilla bean pod. This makes the cookies look special with those little flecks of vanilla, and the flavor is more complex and aromatic than extract alone. Worth the splurge for special occasions!
Chocolate Chip Shortbread: Fold in 85g (½ cup) of mini chocolate chips after adding the flour. Use mini chips rather than regular-sized — they distribute more evenly through the dough. This is Logan and Ellie's favorite version, hands down.
Storage & Freezing Instructions
Room Temperature Storage
Store your cooled shortbread cookies in an airtight container at room temperature. They'll stay fresh and maintain that perfect crumbly texture for up to 1 week. I like to place sheets of parchment paper between layers to prevent the cookies from sticking together.
Don't refrigerate your baked cookies — the cold, humid environment of a fridge can make them soft and lose their crisp texture.
Freezing for Later
Unbaked dough: This freezes beautifully! Shape your dough into logs or discs, wrap tightly in plastic wrap and then aluminum foil, and freeze for up to 3 months. For slice-and-bake logs, you can slice while still frozen and bake directly from frozen — just add 1-2 minutes to the baking time.
Baked cookies: Once completely cool, layer the cookies in an airtight container with parchment paper between layers. Freeze for up to 2 months. Thaw at room temperature for about 30 minutes before serving. The texture holds up remarkably well after freezing.
This make-ahead quality is one of my favorite things about this recipe. I can mix up a batch of dough, freeze half, and have fresh shortbread ready to bake whenever we want it. On busy weeks, I pull dough from the freezer in the morning, slice it in the afternoon, and have warm cookies for after-school snack time.
Homemade vs Walker's Gluten-Free Shortbread: Quick Comparison
| Factor | Homemade (This Recipe) | Walker's Store-Bought |
|---|---|---|
| Cost per cookie | $0.30 | $0.78 |
| Freshness | Baked same day | Weeks/months old |
| Texture | Buttery, perfect crumb | Lighter, less traditional |
| Customization | Endless (flavors, dairy-free) | Limited varieties |
| Convenience | 45 minutes prep + bake | Ready to eat |
| Ingredients | You control everything | Rice, maize, potato starch blend |
| Taste | Rich, authentic butter flavor | Good but more processed |
Bottom Line: Walker's gluten-free shortbread is excellent for convenience, travel, or keeping in your desk drawer for emergencies. But homemade wins on taste, texture, and value — this recipe costs about 60% less and tastes noticeably fresher. I keep Walker's on hand for camping trips and long car rides, but for everyday eating and special occasions, nothing beats fresh from the oven.
Serving Suggestions
These cookies are wonderful on their own with a cup of tea or coffee, but here are some of my favorite ways to serve them:
Classic tea pairing: Serve warm (or at room temperature) alongside Earl Grey or English Breakfast tea. The buttery richness of the shortbread is the perfect complement to the tannins in black tea.
Holiday cookie trays: Shortbread looks elegant on a mixed cookie platter. I cut them into different shapes and sometimes dip half in chocolate for variety.
Ice cream sandwiches: Use two round shortbread cookies to sandwich a small scoop of vanilla ice cream. Press gently and roll the edges in mini chocolate chips. Wrap individually in parchment paper and freeze for an easy make-ahead dessert.
Afternoon snack: These are perfect for school pickups or as an after-school snack with cold milk. They're substantial enough to be satisfying without being too sweet or heavy.
Gift giving: Stack shortbread cookies in a clear cellophane bag, tie with a ribbon, and you've got a beautiful homemade gift. They ship well too, which makes them perfect for sending to college students or long-distance friends.
Frequently Asked Questions
Yes! Replace the butter with a dairy-free alternative like Miyoko's European Style Cultured Vegan Butter or Earth Balance Buttery Sticks. Keep the butter substitute at the same cool temperature (65-68°F) for best results. The texture will be very slightly different but still delicious. I make dairy-free versions for Ellie's friend who can't have milk products, and they're always a hit.
Use a blend that contains xanthan gum, like King Arthur Measure for Measure, Bob's Red Mill 1-to-1, or Cup4Cup. Individual flours like almond flour or coconut flour won't work for this recipe — you need a proper blend that's designed to replace all-purpose wheat flour. After testing five different brands, King Arthur Measure for Measure gave me the most authentic shortbread texture.
This is completely normal! Gluten-free shortbread dough naturally looks more crumbly than traditional shortbread because it doesn't have gluten holding it together. Do the squeeze test: grab a handful and squeeze firmly. If it holds together, your dough is perfect — just press it all together with your hands. If it won't hold at all, your butter might be too cold, or you might need to add 1-2 teaspoons of water.
Absolutely! This dough makes an excellent crust for cheesecakes, lemon bars, or fruit tarts. Instead of shaping into cookies, press the dough evenly into the bottom of your tart pan or springform pan. Prick all over with a fork, then bake at 165°C (325°F) for 25-30 minutes until lightly golden. Let it cool completely before adding your filling.
I hope this gluten-free shortbread becomes one of your regular recipes like it has for us. There's something really special about being able to make traditional cookies from scratch, especially when dietary restrictions usually mean buying expensive specialty products or going without. These cookies prove that gluten-free baking can be simple, affordable, and absolutely delicious.
The next time you have a cozy afternoon free or need to bring cookies to a gathering, give this recipe a try. Take a photo of your finished shortbread and share it with me in the comments — I love seeing your baking adventures! And if you run into any issues or have questions, don't hesitate to ask. Happy baking!
Related Recipes You Might Love:
Best Gluten Free Chocolate Chip Cookies (Thick & Chewy)
These thick and chewy gluten free chocolate chip cookies bake up with crisp golden edges, soft gooey centers, and that deep, rich flavor you remember from your favorite bakery. Chilling the shaped dough is the secret to amazing texture and flavor in every bite.
Best Gluten Free Chocolate Chip Cookies (Thick & Chewy)
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📖 The Complete Recipe
Easy Gluten-Free Shortbread Cookies (Rich, Buttery & Egg-Free)
These gluten-free shortbread cookies are rich, buttery, and have that perfect traditional crumbly texture you remember. Made with just five simple ingredients, this egg-free recipe works beautifully with dairy-free butter too. Choose from three easy shaping methods: classic slice-and-bake rounds, decorative cut-outs, or traditional wedges. The dough comes together quickly, and the cookies stay fresh for up to a week. Much better than store-bought and costs about 60% less than Walker's gluten-free shortbread!
- Prep Time: 15 minutes
- Chill time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 20 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 230g (1 cup) unsalted butter, at 65-68°F (or dairy-free butter alternative)
- 150g (¾ cup) granulated sugar
- 5g (1 teaspoon) fine sea salt
- 5ml (1 teaspoon) pure vanilla extract
- 345g (2 ½ cups) gluten-free all-purpose flour blend with xanthan gum
Optional Variations:
- Zest of 1 lemon (for Lemon Shortbread)
- 85g (½ cup) mini chocolate chips (for Chocolate Chip Shortbread)
- 15g (2 tablespoons) cocoa powder (for Chocolate Shortbread)
Instructions
Prepare the Dough:
- Set butter out 30-45 minutes before baking to reach 65-68°F. Line two baking sheets with parchment paper.
- In a large bowl or stand mixer with paddle attachment, cream butter and sugar on medium speed for 2-3 minutes until thick and slightly fluffy. Scrape down sides halfway through.
- Add salt and vanilla extract, mixing for 15-20 seconds until just combined.
- Measure flour by spooning into measuring cup and leveling off, or weigh for best accuracy. Add flour in three additions, mixing on low speed after each addition until dough just comes together. It will look crumbly—this is normal!
- Do the squeeze test: Grab a handful of dough and squeeze firmly. If it holds together, your dough is perfect. If it falls apart completely, add 1 teaspoon water, mix briefly, and test again. Add up to 1 tablespoon water total if needed.
Shape Your Shortbread (Choose One Method):
Method 1 - Slice & Bake (Classic Rounds):
6a. Press dough together into a ball and divide in half. Shape each half into a 5cm (2-inch) diameter log.
7a. Wrap each log in parchment paper or plastic wrap, twisting ends. Refrigerate 30 minutes or up to 3 days (or freeze up to 2 months).
8a. Preheat oven to 165°C (325°F). Slice logs into 1cm (½-inch) thick rounds. Place 5cm (2 inches) apart on prepared baking sheets.
9a. Prick each cookie 3-4 times with a fork.
Method 2 - Cut-Out Cookies (Fun Shapes):
6b. Press dough into a disc. Place between two sheets of parchment paper and roll to 1cm (½-inch) thickness.
7b. Peel off top parchment and cut shapes with cookie cutters. Transfer to prepared baking sheets with a thin spatula.
8b. Gather scraps, press together, and roll again. Prick each cookie with a fork.
9b. Refrigerate baking sheets for 15 minutes before baking.
Method 3 - Pan Method (Traditional Wedges):
6c. Press all dough directly into a 23cm (9-inch) round cake pan or cast iron skillet. Press down firmly until surface is smooth and level.
7c. Score dough into 12-16 wedges with a butter knife, cutting halfway through. Prick entire surface with fork in a decorative pattern.
8c. Refrigerate 15 minutes (optional but recommended).
Bake:
- Bake at 165°C (325°F) for 30-35 minutes for individual cookies, or 40-45 minutes for pan method, until edges are just barely golden. Centers should still look pale.
- Let individual cookies cool on baking sheet for 5 minutes before transferring to wire rack. For pan method, cool in pan 10 minutes, then break or cut along scored lines while still slightly warm.
- Cool completely before serving. Texture improves after sitting overnight in an airtight container.
Notes
Flour Blend: Must use a gluten-free flour blend containing xanthan gum or guar gum. Recommended brands: King Arthur Measure for Measure, Bob's Red Mill 1-to-1, or Cup4Cup. Individual flours won't work.
Butter Temperature: This is crucial! Butter at 65-68°F is cool to touch but soft enough to leave a slight indent when pressed. Too cold = won't blend properly. Too warm = cookies spread.
Crumbly Dough is Normal: Gluten-free shortbread dough looks more crumbly than traditional dough. If it passes the squeeze test, it's perfect!
Nutrition
- Serving Size: 1 cookie
- Calories: 142
- Sodium: 118mg
- Fat: 8g
- Carbohydrates: 17g
- Protein: 1g
- Cholesterol: 20mg
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