Gluten Free Irish Nut Shortbread Recipes
CLASSIC GLUTEN FREE SHORTBREAD
This classic shortbread recipe is light and buttery. When my kids were little, they liked it plain. Now I like to mix it up by adding mini chocolate chips, ginger chips, pecans, or currants to the basic recipe.
Provided by Malak
Categories Recipes
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F. Line a 13 inch x 9 inch baking pan with parchment paper (or waxed) paper and butter the paper.
- In a medium bowl, beat butter and sugar until well combined. Beat in vanilla extract. Beat in flour. Dough will first form pea-sized lumps, then will quickly start to come together. Stop beating as soon as dough starts to form one big lump.
- Turn dough onto parchment (or waxed) paper in baking pan. Place another sheet of paper over dough. Using an offset spatula or your hands, pat dough down firmly and evenly into pan, making sure you fill in the corners.
- Prick dough all over with a fork. Bake for 20 minutes or until shortbread is golden and edges are just beginning to color.
- Cool for about 15 minutes in baking pan, then cut as desired with a sharp knife. Allow to cool in pan before serving.
- This is another recipe that has many possible variations. Here are a few of my favorites:
- Cardamom shortbread--Omit the vanilla and substitute 1 teaspoon of ground cardamom
- Chocolate chip shortbread--Beat in 1 cup of mini chocolate chips after adding the flour
- Ginger chip shortbread--Omit vanilla and substitute 1 teaspoon ground ginger, after beating in the flour, beat in 1/2 cup of crystallized ginger chips (Ginger People and Reeds both sell those packaged or simply dice your own from chunks of candied crystallized ginger).
SCOTTISH SHORTBREAD, GLUTEN-FREE
This is a variation of the traditional shortbread recipe to make it gluten-free.
Provided by Russ Hules
Categories World Cuisine Recipes European UK and Ireland Scottish
Time 42m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place almond flour, brown rice flour, sorghum flour, sugar, cinnamon, allspice, cardamom, ginger, and salt together in a large resealable bag; seal and shake well to combine.
- Mix butter and flour mixture together in a large bowl with an electric mixer until well combined.
- Roll dough into walnut-size balls and place 2 inches apart onto ungreased baking sheets; flatten balls slightly.
- Bake in the preheated oven until edges are golden brown, about 27 minutes. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 386.6 calories, Carbohydrate 30.1 g, Cholesterol 48.8 mg, Fat 28.1 g, Fiber 3.5 g, Protein 6 g, SaturatedFat 12.5 g, Sodium 90.7 mg, Sugar 10.8 g
GLUTEN FREE SHORTBREAD CRUST
I bake this at 300 to keep the crust light if you wish you could bake it at 350 to give it more color. I use salted butter so only add a pinch of salt. It you wish you increase the salt to 1/4 tsp if your butter is unsalted.
Provided by 3RiversCook
Categories Dessert
Time 35m
Yield 1 9 inch pie, 6 serving(s)
Number Of Ingredients 8
Steps:
- In a food processor add all the dry ingredients and pulse a few times to mix all ingredients.
- Add the melted butter and pulse to evenly distribute. You may need to open and scrape the bottom of the bowl to make sure it evenly gets distributed. It will look crumbly but should hold together when press together.
- Press onto a pie plate.
- Bake at 300 degrees for 15-20 minutes. It will be blonde if you prefer more color you can increase temperature to 350 and only bake 12-15 minutes.
Nutrition Facts : Calories 179.6, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 127.6, Carbohydrate 18, Fiber 0.3, Sugar 4.9, Protein 0.9
IRISH SHORTBREAD (WHEAT FREE EDITION)
A spin on a traditional favorite, this recipe combines corn and rye flours along with butter and deep brown sugar to make a deliciously toasty, exceptionally comforting shortbread. The darker the sugar, the more rich it seems to taste.
Provided by Jennifer Lee Dahl
Categories World Cuisine Recipes European UK and Ireland Irish
Time 1h35m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Line 2 8-inch cake pans with parchment paper.
- Place the butter and sugar into a bowl, and mix with a wooden spoon until the mixture is soft, creamy, and thoroughly blended. Stir in the rye and corn flours, and divide the dough into 2 pieces. Press each piece of dough evenly into a prepared cake pan. Using a fork, prick 7 or 8 rows of shallow little holes into the top of each cake. Sprinkle the tops of the cakes with colored sugar, if desired.
- Bake in the preheated oven until the tops of the cakes are golden brown, and the edges turn a slightly darker brown, 45 minutes to 1 hour.
- Cut each shortbread into 8 wedges while still warm; cool and store in a tightly sealed cookie tin or container lined with parchment or waxed paper.
Nutrition Facts : Calories 433.1 calories, Carbohydrate 54.5 g, Cholesterol 61 mg, Fat 23.5 g, Fiber 3.9 g, Protein 2.9 g, SaturatedFat 14.6 g, Sodium 171.7 mg, Sugar 27.5 g
GLUTEN FREE IRISH NUT SHORTBREAD
Categories Cookies Nut Dessert Bake Christmas Super Bowl Low Carb Vegetarian Kid-Friendly Quick & Easy High Fiber Low Sodium Low/No Sugar Wheat/Gluten-Free St. Patrick's Day New Year's Eve Fall Winter Chill Kosher Edible Gift Potluck
Yield 6
Number Of Ingredients 4
Steps:
- Sift nut flours together in a medium-large bowl. 2.Add butter and honey. Mix with hands until soft dough forms. If you feel that it's still too wet just add a little more chestnut flour. Refrigerate one hour. 3.Preheat oven to 150 C / Gas 2. Cover a baking tray with greased baking parchment. Shape dough into 2.5cm balls. Place about 5cm apart on greased parchment, then flatten with lightly floured fork. Bake for 20-25 minutes or until edges are lightly browned.
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4.2/5 (6)Total Time 1 hr 5 minsServings 24Calories 120 per serving
From kingarthurbaking.com
4.2/5 (6)Total Time 1 hr 5 minsServings 24Calories 120 per serving
- Preheat the oven to 300°F. Lightly grease two round 8" cake pans. If you worry about the shortbread possibly sticking in your particular pans, line them with parchment, and grease the parchment.
- In a medium-sized bowl, beat together the butter, sugar, vanilla, and almond extract, then mix in the flour. The dough may seem a little dry at first; keep mixing until it comes together. If it absolutely won't come together, dribble in up to 1 tablespoon of water, until it does. This is a stiff dough.
- Divide the dough in half (if you have a scale, each half will weigh about 300g), and press each half into one of the prepared pans, smoothing the surface with your fingers, or with a mini rolling pin.
- Use a fork to prick the dough all over; this allows any steam to escape, and prevents the shortbread from bubbling as it bakes. Prick the dough in a random pattern (though it does look nicer pricked with some kind of symmetry).
HOW TO MAKE THE BEST GLUTEN-FREE SHORTBREAD
2015-07-24 Turn on mixer and mix until a dough forms, about three minutes. Lightly white rice flour your countertop. Turn dough out onto counter and shape dough into a disk. Using a …
From glutenfreebaking.com
4.7/5 (29)Estimated Reading Time 4 minsServings 24Total Time 45 mins
From glutenfreebaking.com
4.7/5 (29)Estimated Reading Time 4 minsServings 24Total Time 45 mins
- Preheat oven to 325°F. Line baking sheet with parchment paper. In small bowl, whisk together white rice flour, sweet rice flour, cornstarch, salt, baking powder, and xanthan gum. In bowl of stand mixer fitted with paddle attachment, cream butter, sugar, and vanilla extract together, on medium-low speed, until a thick paste forms, about 30 seconds. Shut off stand mixer. Add dry ingredients. Turn on mixer and mix until a dough forms, about three minutes.
- Lightly white rice flour your countertop. Turn dough out onto counter and shape dough into a disk. Using a rolling pin, roll dough out, about 1/4-inch thick. Cut using a round cutter and place cookies on prepared baking sheet, about two inches apart. Chill cookies for ten minutes.
- Bake until cookies are lightly golden brown on the edges and aromatic, about 30 minutes. Allow cookies to cool on the pan for five minutes and then transfer to wire rack to cool. Repeat using remaining dough.
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