Gluten Free Scottish Shortbread

Ingredients

• 280 grams Unsalted Butter (Room temperature)
• 150 grams Superfine Sugar (Optional- Plus 1 tablespoon extra for sprinkling over the finished shortbread)
• 370 grams Gluten free All puropse Flour
• 70 grams Cornstarch (Also known as cornflour in the UK)
• 1/8 teaspoon Salt
• 1/2 teaspoon Xanthan Gum (reduce to 1/4 teaspoon if the flour blend already contains xanthan gum)

Instructions

1. 1

   --- How to make Gluten Free Shortbread ---

2. 2

   Place a sheet of parchment paper at the bottom and along the sides to line the baking pan.I recommend leaving some excess paper over the edges of the pan to make it easier when removing the shortbread.

3. 3

   In a bowl, beat together butter and sugar until fully combined but not creamed as we don't want to add any air into the shortbread dough.

4. 4

   In a large bowl mix together the flour, cornstarch, xanthan gum, and salt.

5. 5

   Combine the flour mix with the butter and sugar mixture and knead together until it forms a dough.

6. 6

   Place the dough into the lined baking pan and spread out evenly. I like to use my hands to spread it in the pan and then use a small offset spatula to smooth out the surface. If preferred you can roll the dough on a piece of parchment paper to the size of the pan then lift it into the pan.

7. 7

   Using a knife cut into the dough about 3/4 deep to score in the shape of the shortbread fingers and then pierce each shortbread finger with a fork a few times (See image 5 in the post above).

8. 8

   Place the Shortbread dough in the fridge for 15 minutes and Preheat the oven to 180°C/350°F/Gas mark 4.

9. 9

   Place in the oven for 50-60 minutes (Mine took 55 minutes) until slightly golden around the edges. Remove from the oven and place the baking pan on a cooling rack.

10. 10

    Carefully go over the lines with a knife, cutting all the way through, while the shortbread is still soft and warm. Sprinkle the top with the optional sugar if desired.

11. 11

    It is important to leave the gluten free shortbread in the baking pan on the cooling rack to fully cool before removing it from the pan as it will firm up nicely once fully cooled.