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My review
Irish Shortbread (Wheat Free Edition)
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Jennifer Lee Dahl
"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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Ingredients
1 h 35 m servings 433Original recipe yields 8 servings (2 8-inch rounds)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 300 degrees F (150 degrees C). Line 2 8-inch cake pans with parchment paper.
- 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.
- 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.
- 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.
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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
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Reviews
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Newest
12/9/2010
Simple to make, rich to taste! I like the idea of using rye flour! Great cookies!
3/31/2017
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...
12/18/2013
Made this good the first day. Got dry and hard on day 2 even in a storage bag.