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Gluten-Free Shortbread Cookies

Posted By Allergic Living On 2010/07/02 @ 3:35 pm In Celiac, Gluten-free,Cookies,Eggs,Fish,For Kids,GF Baking,Mustard,Other Legumes,Peanut,Sesame,Shellfish,Soy,Tree Nuts,Wheat | No Comments

[1]Makes 10-12

Free of: Gluten and top allergens.
Fruits contain sulfites.


  • 1⁄2 cup (125 mL) butter or butter alternative at at room temperature [we used Earth Balance]
  • 1⁄4 cup (60 mL) cornstarch
  • 1⁄4 cup (60 mL) brown sugar
  • 3⁄4 cup (180 mL) sweet rice flour
  • 1⁄2 cup (125 mL) assorted dried fruit, finely diced [optional]


  1. In a large bowl, stir together butter (or alternative), cornstarch and sugar. Add sweet rice flour and fruit and combine well.
  2. Form dough into a log. Roll tightly in plastic wrap, folding in edges. Freeze for 45 minutes.
  3. Pre-heat oven to 325°F and line a cookie sheet with parchment paper.
  4. Take dough from freezer and unwrap plastic. Slice log into 1⁄4-inch rounds. Place rounds onto cookie sheet and bake 12-15 minutes. Remove from oven, cool and serve.
    Stores up to one week in an airtight container.
For traditional recipe, click here [2]. 
Recipe by Simon Clarke
Food photography by Chris Gonzaga

First published in Allergic Living magazine.
To order that issue or to subscribe, click here [3].

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