Gluten-Free Shortbread

Shortbread is a traditional Scottish cookie traditionally made with only three ingredients: sugar, butter, and flour. This gluten-free version has 4 ingredients.

Serves: 24Hands-on: 10 minutesTotal: 2 hours 30 minutesDifficulty: Easy

Serves: 24

Ingredients

  • 1 cup confectioners’ sugar
  • 1½ cups butter, softened
  • 1 cup arrowroot starch
  • 1 cup sorghum flour

Directions

  • In a medium bowl, cream the sugar and butter.
  • In a small bowl, whisk together arrowroot starch and sorghum flour. Stir flour mixture into the creamed mixture. Place dough on a piece of plastic wrap and shape into a 12" log. Wrap the dough completely with the plastic wrap and refrigerate for at least 2 hours.
  • Set oven to 350°F. Line baking sheet with parchment paper.
  • Remove plastic wrap and slice dough into 24 discs (½" thick). Place 1" apart on a baking sheet.
  • Bake for 18–20 minutes until cookies are golden-brown on the edges.

Recipe Information

Serves: 24

Ingredients

  • 1 cup confectioners’ sugar
  • 1½ cups butter, softened
  • 1 cup arrowroot starch
  • 1 cup sorghum flour

Directions

  • In a medium bowl, cream the sugar and butter.
  • In a small bowl, whisk together arrowroot starch and sorghum flour. Stir flour mixture into the creamed mixture. Place dough on a piece of plastic wrap and shape into a 12" log. Wrap the dough completely with the plastic wrap and refrigerate for at least 2 hours.
  • Set oven to 350°F. Line baking sheet with parchment paper.
  • Remove plastic wrap and slice dough into 24 discs (½" thick). Place 1" apart on a baking sheet.
  • Bake for 18–20 minutes until cookies are golden-brown on the edges.

Nutrition Information

Nutrition Information
Amount per serving
Calories140
Total Fat11g
Saturated Fat7g
Cholesterol30mg
Sodium90mg
Total Carbohydrate10g
Dietary Fiber0g
Sugars5g
Protein0g