How to make gluten-free shortbread cookies

The butter should be room temperature before you start. I cut it in small cubes to get warm quicker

Add icing sugar to the butter

Mix the butter and icing sugar very well so there is no lump of butter visible. If the butter is not mixing well, that means it is still cold and not the room temperature

The mix should look like this

Add the vanilla extract and mix well

In a separate bowl mix the rice flour and corn starch

Add the flour mix to the butter and mix slowly

Massage it very well till it shapes a nice dough

Divide the dough into two parts and wrap. Then let chill in the fridge for at least 2 hours

Once the dough is chilled, massage it briefly (dont massage it too much or your hand temperature will make it soft)

Roll the dough until it is 1/4 inch thick. Place the cookie cutter and press.If the dough sticks to roller, wipe the roller with flour.

remove the excessive dough and set aside for another batchIf the excessive dough is getting too soft and sticky, wrap it again and put in fridge for another 10Min. Then repeat step 12

Preheat the oven to 350.Place the cookies on a baking sheet. You will need to put parchment paper so the cookies wont stick to the sheet

Bake the cookies for 15-20 mins or until brown around the edgesRemove from oven and let it cool down for 10 min.If you dont let the cookies cool down before removing it from the pan, it will crack


Watch the video: Cute Almond Flour Shortbread COOKIES. Gluten Free Cookies

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