Gluten-Free Shortbread Cookies

Ingredients for Shortbread

1/2 cup (120 mL) butter or butter alternative at at room temperature [we used Earth Balance]
1/4 cup (60 mL) cornstarch
1/4 cup (60 mL) brown sugar
3/4 cup (175 mL) sweet rice flour
1/2 cup (125 mL) assorted dried fruit, finely diced [optional]

Stores up to one week in an airtight container.

Shortbread cookies are a traditional favorite. We make ours gluten-free and dairy-free. In fact, they’re free of the top 9 allergens.

So whip up a batch and enjoy. Everyone can indulge!

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

Food photography by Chris Gonzaga

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

Simon Clarke is a chef and recipe developer.