Easy Gluten-free Scot-ish ShortbreadIngredients:
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
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.
Pulse the mixture a few seconds at a time until it has the look of coarse sand.
Now run the processor until the dough forms a blob around the blade.
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.
You want the shortbread to be very lightly browning on the edges, like this:
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.
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.