Tuesday, December 3, 2013

Easy Gluten Free Scot-ish Shortbread

Gluten free baking is one of my favorite things to do, especially this time of year, and this easy Scottish shortbread recipe makes it simple to do. I call it Scot-ish since I adapted it from a genuine Scottish shortbread recipe, using the same proportions for gluten free oat flour and maple sugar instead of the all purpose regular versions of each. I drastically changed the directions as far as assembling the dough to make it dead simple and super quick.

Gluten free oat scotch shortbread

Easy Gluten-free Scot-ish Shortbread

Ingredients:


Ingredients gluten free scottish shortbread

7 oz. gluten-free oat flour (Bob's Red Mill has this, you can also make your own by grinding gluten free oats til floury. Just make sure they're specified as "gluten free", not all oats are!)

2 oz. maple sugar (not syrup!)

4 oz. unsalted butter

Pinch salt

Directions:

Preheat oven to 325 degrees, and line an 8x8 square or 7x9 rectangular pan with parchment paper and set aside.

Weigh out your gluten free oat flour and maple sugar, and toss in a food processor bowl. Cut the butter into chunks and add to the flour and sugar.
Gluten free oat scotch shortbread in food processor
Pulse the mixture a few seconds at a time until it has the look of coarse sand.
Pulsed mixture for Scot-ish Oatmeal Shortbread
Now run the processor until the dough forms a blob around the blade.
Ball of gluten free oat scottish shortbread
Press the dough evenly into your parchment-lined pan, score the dough into bar shapes, and prick with fork. Bake in the oven center rack for 40-45 minutes.
Press Scotch shortbread dough evenly, score and prick holes
You want the shortbread to be very lightly browning on the edges, like this:
Scot-ish gluten free shortbread, perfectly browned
Once you've achieved correct coloration, remove from the oven and let cool for 10-15 minutes in the pan. Re-slice the previously scored lines to cut into bars, and remove entire pan contents - with the parchment paper holding them - to finish cooling on a rack. Using the parchment paper helps keep the tender cookies from breaking apart before they've cooled and firmed up.
Scotch shortbread cut and cooling on rack
Eat and enjoy! Another tweak that would be really tasty would be to drizzle or dip them in dark chocolate, but they are terrific and tasty all on their own.