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I’ve come to learn that a few of my friends are looking for gluten-free recipes. While I was making apple pie, one friend asked if I could make a gluten-free piecrust. I’d never baked with gluten-free flour before, so needless to say, my first experiment didn’t work.
However, the texture reminded me of a shortbread cookie. So I remade the dough, rolled it into cookies and baked it a little differently. What a pleasant surprise. They were delicious.
Gluten-Free Shortbread Cookies
- 1 stick of butter
- 50 grams 1/4 cup sugar
- ½ tsp. kosher salt
- 250 grams 1 ¾ cups King Arthur Gluten-Free Flour
- 1 egg
- Allow butter to reach room temperature. Cream it in a stand mixer with the sugar and salt, until smooth.
- Mix in the flour, until crumbly.
- Add the egg and continue to mix, until combined.
- Remove the dough from the bowl and press it together into a ball. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
- Remove from fridge. Roll the dough into one-inch balls. Flatten the ball into a disc as you roll it in sugar. Place on a Silpat-lined baking sheet and bake in a 375-degree oven for 20-25 minutes, until slightly golden brown.
Nutrition information is automatically calculated, so should only be used as an approximation.