Amanda is a Hamilton, ON based watercolour painter, sewing instructor, knitter, mother, and generally crafty person!

Please feel free to look around and hopefully be inspired in your own making!

Velma's Gluten Free Shortbread Cookies

Velma's Gluten Free Shortbread Cookies

These cookies are everything I ever wanted in a shortbread cookie, including my entire life pre-Celiac disease. You can tell just from eating a spoonful of dough what's coming and it's nothing but super buttery perfection. I know I'm not alone because when my mom made them, she called me right away and told me they were also the shortbread cookie SHE had been waiting for her whole life!

This recipe comes from Velma (our family friend Pony's mom). Pony also has Celiac disease and has gone out of her way to help me overcome some of the hurdles of life without gluten. This recipe is easily the best and easiest gluten free baking experience I've had. These cookies are also great for people new to gluten free baking because they only have four ingredients (what!) and the rice flour used is the least expensive of all gluten free flours.

Note: If you like this recipe, also try the Gluten Free Ginger Molasses Cookies or the Gluten Free Chocolate Chip Cookies!

Velma's Gluten Free Shortbread Cookies

Ingredients:

  • 3 cups white rice flour
  • 1 cup corn starch
  • 1 cup icing sugar
  • 1 pound of salted butter, softened
  • Cherries or sparkles (optional)

Directions:

  1. Preheat the oven to 325ºF.
  2. Sift the dry ingredients together.
  3. Cut the butter into quarters then halve again. Using a pastry cutter, cut the butter into the dry mixture until you are able to form a ball of dough.
  4. Dust a cool surface with rice flour and place the ball of dough on the flour. Knead until the edges crack.
  5. Form golf ball sized balls and place on lightly greased cookie sheet. (I use a Silpat mat or parchment paper)
  6. Press down with a fork and decorate with sparkles or candied cherries.
  7. Bake approx. 20 minutes or until edges are slightly browned. Let sit for 5 minutes before moving to a cooling rack.

As always, if you are baking for a friend with a serious gluten allergy or Celiac disease, please make sure that all of your ingredients are gluten free (not contaminated in the factory or in your kitchen by wheat or gluten grains).

Thanks again to Pony for sending me this treasured family recipe in the first place (and agreeing to let me paint it!). If you try a batch, let me know what you think!

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