Description
This delicious gluten-free shortbread is easy to make and perfect for any occasion. Enjoy a classic treat with a twist!
Ingredients
Scale
- 1 cup (226g) butter, at room temperature
- 1 cup (120g) powdered sugar
- 1½ teaspoons vanilla extract
- 2 cups (300g) gluten-free measure-for-measure flour
- ¼ teaspoon kosher salt
- as needed sanding sugar, for topping
Instructions
- Preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper. Do not grease.
- In the bowl of a stand mixer fitted with a paddle attachment, or using a hand mixer, add the butter and mix on medium speed for just 10 seconds, until slightly softened without any air incorporated.
- Add the powdered sugar and vanilla and mix for 10 seconds, until just incorporated.
- Add the gluten-free flour and salt and mix for 15-20 seconds, until just barely combined. If the mixture still has dry streaks, use your hands to knead the dough in the bowl until the flour is fully combined. Do not overmix.
- Press the dough into the prepared pan.
- Bake for 45-50 minutes, until the edges are lightly golden. Remove from the oven and immediately sprinkle with sanding sugar.
- Place the baking pan on a wire rack and cool for 10-15 minutes before slicing. You want the shortbread to be slightly warm when you slice it.
- Transfer the shortbread to a cutting board. Slice the warm shortbread into 6 rows, then 3 columns to make rectangles.
- Transfer the shortbread to a wire rack to cool completely.
Notes
- Ensure the butter is at room temperature for easier mixing.
- Do not overmix the dough to maintain a tender texture.
- Feel free to add other flavors, like lemon zest or almond extract.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 150
- Sugar: 7g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg