Today I share with you the Gluten-free butter shortbread cookies. As you know, I have specialized in preparing gluten-free cookies because of my own needs and those of many of you, and these shortbreads are really perfect at any time of the day. The preparation is within everyone’s reach and the result is a light, crumbly cookie ideal for any occasion, prepared simply and genuinely.
Come along with me as we start baking.
Enjoy the recipe, Giusi.
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- Difficulty: Very easy
- Cost: Very economical
- Rest time: 1 Hour
- Preparation time: 1 Hour 35 Minutes
- Portions: 20 pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the gluten-free butter shortbread cookies
- 1 1/4 cups rice flour
- 2/3 cup potato starch
- 6 tbsp + 1 tsp granulated sugar
- 5 tbsp + 2 tsp butter
- 1 tbsp + 1 tsp milk
- 1 egg
- 1 tsp baking powder
Steps for the gluten-free butter shortbread cookies
In a bowl, start by working the rice flour and the potato starch with the butter until you obtain a sandy mixture. Then add the sugar, the egg, the milk and the baking powder. Quickly knead everything until you get a compact, smooth dough.
Wrap it in plastic wrap and let it rest in the refrigerator for one hour.
Once the resting time has passed, divide the dough into six portions, work each piece to soften it and, if necessary, add a little rice flour. Take small pieces of dough weighing about 0.9–1.1 oz (25–30 g) each.
You can form balls and then flatten them with the palm of your hand to make them round, or shape them into cylinders for an elongated version.
Arrange the cookies on a baking sheet lined with parchment paper and bake in a conventional oven at 356°F for about 20 minutes, until they are just golden.
The gluten-free butter shortbreads are ready to be enjoyed. I hope you liked this recipe.
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