This simple treat brings the classic buttery flavor of Irish shortbread to those avoiding wheat, making it perfect for everyone to enjoy. With just a few wholesome ingredients, you’ll have a delicious, crumbly cookie in no time.
Prep Time20 min
Cook Time45 min
Total Time1 hr 5 min
Difficulty
Hard
Cooking Advice
Use cold butter to achieve a tender, crumbly texture.
Press the dough evenly into the pan for consistent baking.
Let the shortbread cool completely before cutting to prevent crumbling.
Ingredients
0/5
What Makes This Recipe Special
This recipe brings the classic buttery flavor of shortbread to those who avoid wheat. The crumbly texture and rich taste make it a perfect treat for everyone. Plus, it’s simple to make with just a few ingredients.
Step 1
Heat your oven to 300°F (150°C). Line two 8-inch cake pans with parchment paper so the shortbread doesn’t stick. In a mixing bowl, combine the butter and sugar, stirring with a wooden spoon until the mixture is smooth and creamy. Then, fold in the rye and corn flours until everything is well combined. Divide the dough into two equal parts and press each one evenly into the prepared pans.
Step 2
Take a fork and gently prick about 7 or 8 rows of small holes across the surface of each dough-filled pan. If you like, sprinkle some colored sugar on top for a little extra sparkle. Pop the pans into the oven and bake for 45 minutes to an hour, until the edges are a nice golden brown and the tops turn slightly darker.
Step 3
While the shortbread is still warm, cut each one into 8 wedges. Let them cool completely, then store your shortbread in a cookie tin or airtight container lined with parchment or wax paper to keep them fresh. Enjoy!
164
people cooked this recipe
ByDaniel Wilson
Daniel focuses on practical recipes with clear steps and familiar ingredients.
Best Foods To Serve With This
Enjoy these cookies with a warm cup of tea or coffee. They also pair wonderfully with fresh berries or a dollop of whipped cream for a simple dessert.
Keeping It Fresh
Store the cookies in an airtight container at room temperature. They will stay fresh for up to a week. For longer storage, freeze them wrapped tightly and thaw before serving.
Frequently Asked Questions
Can I use a different type of flour instead of rye and corn flour?
You can try other gluten-free flours, but the texture may change. Rye and corn flour give the best traditional taste and crumb.
How do I know when the shortbread is fully baked?
Look for golden brown edges and slightly darker tops. It should be firm to the touch but not hard.
Why do I need to prick holes with a fork before baking?
Pricking helps the shortbread bake evenly and prevents it from puffing up.
Can I make this recipe dairy-free?
You can substitute the butter with a dairy-free alternative, but it may affect flavor and texture.
How should I store the shortbread to keep it fresh?
Store in an airtight container or cookie tin lined with parchment or wax paper at room temperature.
Is it necessary to cut the shortbread while it’s still warm?
Yes, cutting it warm prevents cracking and helps maintain clean wedges.
Can I bake the shortbread in a different pan size?
Yes, but adjust the baking time accordingly and check for doneness earlier.
Can I add flavors like vanilla or spices to the dough?
You can add small amounts, but keep it subtle to maintain the traditional flavor.
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