Gluten-free Melt-in-your-Mouth Shortbread

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  1. Sift cornstarch, sugar and rice flour together.
  2. Add butter.
  3. Mix with hands until soft dough forms.
  4. Refrigerate one hour.
  5. Shape dough into 1-inch balls.
  6. Place about 1¼ inches apart on greased cookie sheet; flatten with lightly floured fork.
  7. Bake at 300°F for 20 – 25 minutes or until edges are lightly browned.


  1. Form balls as above. Roll in finely crushed corn flakes or crushed nuts. Press top of ball with thumb. Add a dab of jelly.
  2. Mix in 2 tablespoons finely chopped peel and/or 2 tablespoons finely chopped nuts. Flatten with lightly floured fork.