This is a variation of the traditional shortbread recipe to make it gluten-free.

Russ Hules
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Place almond flour, brown rice flour, sorghum flour, sugar, cinnamon, allspice, cardamom, ginger, and salt together in a large resealable bag; seal and shake well to combine.

  • Mix butter and flour mixture together in a large bowl with an electric mixer until well combined.

  • Roll dough into walnut-size balls and place 2 inches apart onto ungreased baking sheets; flatten balls slightly.

  • Bake in the preheated oven until edges are golden brown, about 27 minutes. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Cook's Note:

Dough can also be pressed it into an 8-inch square pan, then cut it into squares (about 1-inch x2-inch) after baking.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

387 calories; 28.1 g total fat; 49 mg cholesterol; 91 mg sodium. 30.1 g carbohydrates; 6 g protein; Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/20/2016
Quite a nice recipe. This particular mix of flours works perfectly for a true shortbread texture. When mixing this up the spices seem like they will be overpowering but it is not so. The outcome is a delicately spiced buttery cookie. Watch the time though mine were ready in about 20 minutes. A half recipe gave me 16 cookies-each weighing 20 grams before baking. Thank you for the recipe. Read More
(4)

Most helpful critical review

Rating: 3 stars
09/26/2017
I have not tried it and it sounds tasty but traditional Scottish shortbread does not have any of the spices this recipe calls for. I understand the change in flours due to being gluten-free but with the other additions it is not "traditional." Read More
(1)
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/20/2016
Quite a nice recipe. This particular mix of flours works perfectly for a true shortbread texture. When mixing this up the spices seem like they will be overpowering but it is not so. The outcome is a delicately spiced buttery cookie. Watch the time though mine were ready in about 20 minutes. A half recipe gave me 16 cookies-each weighing 20 grams before baking. Thank you for the recipe. Read More
(4)
Rating: 4 stars
03/20/2016
Quite a nice recipe. This particular mix of flours works perfectly for a true shortbread texture. When mixing this up the spices seem like they will be overpowering but it is not so. The outcome is a delicately spiced buttery cookie. Watch the time though mine were ready in about 20 minutes. A half recipe gave me 16 cookies-each weighing 20 grams before baking. Thank you for the recipe. Read More
(4)
Rating: 3 stars
09/25/2017
I have not tried it and it sounds tasty but traditional Scottish shortbread does not have any of the spices this recipe calls for. I understand the change in flours due to being gluten-free but with the other additions it is not "traditional." Read More
(1)
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