Gluten-Free Shortbread Cookies


  • 1‚ÅÑ2 cup (125 mL) butter or butter alternative at at room temperature [we used Earth Balance]
  • 1‚ÅÑ4 cup (60 mL) cornstarch
  • 1‚ÅÑ4 cup (60 mL) brown sugar
  • 3‚ÅÑ4 cup (180 mL) sweet rice flour
  • 1‚ÅÑ2 cup (125 mL) assorted dried fruit, finely diced [optional]

Recipe Tips

Stores up to one week in an airtight container.

Makes: 10-12 servings
Free of: gluten and all top allergens

Food photography by Chris Gonzaga



  1. In a large bowl, stir together butter (or alternative), cornstarch and sugar. Add sweet rice flour and fruit and combine well.
  2. Form dough into a log. Roll tightly in plastic wrap, folding in edges. Freeze for 45 minutes.
  3. Pre-heat oven to 325°F and line a cookie sheet with parchment paper.
  4. Take dough from freezer and unwrap plastic. Slice log into 1‚ÅÑ4-inch rounds. Place rounds onto cookie sheet and bake 12-15 minutes. Remove from oven, cool and serve.

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