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Scottish Shortbread, Gluten-Free
Scottish Shortbread, Gluten-Free
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Prep Time:
10 minutes
Cook Time:
27 minutes
Total Time:
42 minutes
Gluten-free shortbread made with almond, brown rice, and sorghum flours, flavored with cinnamon, cardamom, ginger, and allspice.
Ingredients:
  • 1.5 cups almond flour
  • 1 cup brown rice flour
  • 0.5 cup sorghum flour
  • 0.5 cup white sugar
  • 2 teaspoons ground cinnamon
  • 0.75 teaspoon ground allspice
  • 0.5 teaspoon ground cardamom
  • 0.5 teaspoon ground ginger
  • 0.5 teaspoon sea salt
  • 1 cup unsalted butter, softened
Instructions:
  • Preheat your oven to a toasty 350 degrees F (175 degrees C).
  • Combine almond flour, brown rice flour, sorghum flour, sugar, cinnamon, allspice, cardamom, ginger, and salt in a large resealable bag. Seal the bag and shake vigorously to mix all ingredients thoroughly.
  • Combine the butter and flour mixture in a large bowl using an electric mixer until thoroughly mixed.
  • Scoop dough into walnut-sized balls, spacing them 2 inches apart on ungreased baking sheets, then gently press down to flatten slightly.
  • Bake in the preheated oven for 27 minutes until edges are golden brown. Let it cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

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