Gluten-free shortbread
49
- Prep Time25 mins
- Total Time50 mins
- Makes40
Gluten-free shortbread cookie. (Photo, Sian Richards.)
Ingredients
2 100-g pkgs ground almonds
1 1/2 cups brown rice flour
1/2 cup cornstarch
1/2 cup icing sugar
2 tsp lemon zest
1/2 tsp baking powder
1/4 tsp salt
1 cup unsalted butter, at room temperature
1 tsp vanilla
2 tbsp icing sugar
Instructions
PREHEAT oven to 350F. Position racks in top and bottom thirds of oven. Line 2 baking sheets with parchment.
WHISK ground almonds with rice flour, cornstarch, ½ cup icing sugar, lemon zest, baking powder and salt in a large bowl. Knead in butter and vanilla until dough forms.
SCOOP dough and roll into 1-in. balls, then arrange on prepared sheets, 1 in. apart. Press down on cookies lightly with a fork.
BAKE in top and bottom thirds of oven, switching and rotating sheets halfway through, until cookie edges crack, 17 to 20 min. Dust cooled cookies with 2 tbsp icing sugar.