Gluten-Free Classic Shortbread Cookies
Finally, a classic gluten-free shortbread recipe! Made with Rice Flour. Perfect with a cup of tea!
1 cup (250 mL) Club House Rice Flour
1 tsp (5 mL) xanthan gum
½ cup (125 mL) butter, at room temperature
¼ cup (50 mL) granulated sugar
½ tsp (2 mL) Club House (McCormick) Pure Vanilla Extract
Preheat oven to 350°F (180°C).
Whisk together Club House Rice Flour and xanthan gum in small bowl.
In large bowl, cream together butter and sugar until light and fluffy using a spatula or a wooden spoon. Mix in Club House Pure Vanilla Extract.
Stir in flour mixture and knead lightly until dough is smooth. Roll on a lightly floured surface to ¼ inch (6 mm) thickness. Cut with cookie cutters, place on ungreased baking sheet and refrigerate 20 minutes.
Bake at 350°F (180°C) for 14-16 minutes for 2 inch (5 cm) cookies or until slightly golden. Let cool 10 minutes on baking sheet before removing to cooling rack. Let cool thoroughly before storing in tins. Makes about 20 – 2 inch (5 cm) cookies.
From the gluten-free recipe section of the Clubhouse.Ca website.