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Irish Shortbread (Wheat Free Edition)

Rated as 4.75 out of 5 Stars

"A spin on a traditional favorite, this recipe combines corn and rye flours along with butter and deep brown sugar to make a deliciously toasty, exceptionally comforting shortbread. The darker the sugar, the more rich it seems to taste."
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1 h 35 m servings 433
Original recipe yields 8 servings (2 8-inch rounds)


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  1. Preheat oven to 300 degrees F (150 degrees C). Line 2 8-inch cake pans with parchment paper.
  2. Place the butter and sugar into a bowl, and mix with a wooden spoon until the mixture is soft, creamy, and thoroughly blended. Stir in the rye and corn flours, and divide the dough into 2 pieces. Press each piece of dough evenly into a prepared cake pan. Using a fork, prick 7 or 8 rows of shallow little holes into the top of each cake. Sprinkle the tops of the cakes with colored sugar, if desired.
  3. Bake in the preheated oven until the tops of the cakes are golden brown, and the edges turn a slightly darker brown, 45 minutes to 1 hour.
  4. Cut each shortbread into 8 wedges while still warm; cool and store in a tightly sealed cookie tin or container lined with parchment or waxed paper.


  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 433 calories; 23.5 54.5 2.9 61 172 Full nutrition

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Read all reviews 4
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Simple to make, rich to taste! I like the idea of using rye flour! Great cookies!

I made this for my fitness students as a gluten free option for a Saint Patrick's Day treat. It was more popular than regular shortbread. I didn't modify the recipe and it was wonderful! Crun...

We are loving it.

Made this good the first day. Got dry and hard on day 2 even in a storage bag.