Karen’s Crisp & Crunchy Shortbread Squares – Gluten Free
An easy press-in dough recipe that produces a Crispy, Light & Buttery Shortbread.
Cut into easy squares ~ eat & enjoy … drizzle them with chocolate, or crumble them into my Rocky Road Candy the way the Brits do!
What make them Gluten Free?
I’m using Oat Flour, Fine Almond Flour and a Gluten Free All-Purpose blend.
Cream Butter and Sugar, add Extracts – the Flour and Sea Salt and add to your baking pan – bake until light & crispy.
Add then to this decadent Rocky Road Candy!
A Chocolate Treat filled with Nuts, Natural Colored Marshmallows and Gluten Free Crispy & Crunchy Shortbread Pieces
I’m loving this yummy & easy recipe ~ you will too!
Karen
THE 9″ square BEST baking pan!
Karen's Traditional Shortbread Squares - Gluten Free
Crispy, Buttery and Light with extra fiber
Servings: 20
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Ingredients
- 11 tablespoon unsalted butter slightly softened, I use organic
- 1/4 cup light brown sugar or dark brown sugar
- 1/4 cup coconut palm sugar (lower in glycemic index)
- 1 teaspoon vanilla extract
- 1/4 teaspoon pure almond extract
- 1/4 cup oat flour* finely ground oats
- 1/4 cup fine almond flour
- 1 cup gluten free flour* all purpose blend
- 1/4 teaspoon sea salt
Instructions
- Line a 9" x 9" pan with parchment paper and lightly grease with butter.
- In a stand mixer, on medium-high speed, cream butter and sugars with a paddle until light and fluffy; about 4 minutes (shape down once.)Add vanilla and almond extract, beat in.
- Add oat flour, almond flour, gluten free flour and salt - blend with paddle over LOW speed for just 5 seconds.Use a rubber spatula and continue to mix GENTLY until just combined with no traces of flour.
- Press the dough GENTLY in the prepared pan evenly. Trick: cover the dough with a piece of waxed paper. Using the bottom of a metal 1/2 cup measurer, glide it on top of the dough making it very even.
- Score the shortbread by cutting with a knife to make 20 cookies. Cut rows 4 across and 5 down. "Dock" each square with a fork, 5 marks per square.Refrigerate the dough 30 minutes.
- Preheat oven to 325 degrees (I used convection-bake.Bake the shortbread 22 minutes until firm and very golden brown.
- Cool 10 minutes. Using the bottom of a metal spatula or sharp knife - recut the lines you have made. If you like the look of strong tine marks - make them agin while dough is still warm.
Notes
*Oat flour: I use a spice grinder and grind organic, gluten free oats in seconds.
Gluten Free Flour Blend I use: (does contain xantham gum) This recipe may not be reproduced without the consent of its author, Karen Sheer.
Gluten Free Flour Blend I use: (does contain xantham gum) This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition Facts
Karen's Traditional Shortbread Squares - Gluten Free
Amount per Serving
Calories
107
% Daily Value*
Fat
7
g
11
%
Saturated Fat
4
g
25
%
Trans Fat
0.3
g
Polyunsaturated Fat
0.3
g
Monounsaturated Fat
2
g
Cholesterol
17
mg
6
%
Sodium
35
mg
2
%
Potassium
11
mg
0
%
Carbohydrates
10
g
3
%
Fiber
1
g
4
%
Sugar
4
g
4
%
Protein
1
g
2
%
Vitamin A
192
IU
4
%
Calcium
12
mg
1
%
Iron
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
Categories:Cookies & BarsDessertGluten FreeHolidaysKaren’s FavoritesRecipes to Impress / EntertainingReduxSeasonalVegetarianWeeknight Cooking
Karen Sheer
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