Wheat Free Honey Shortbread Sweetie Recipes

IRISH SHORTBREAD (WHEAT FREE EDITION)

Irish Shortbread (Wheat Free Edition) image

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

Ingredients

1 cup butter, softened
1 cup brown sugar
2 cups rye flour
½ cup corn flour
1 teaspoon colored decorating sugar

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

WHEAT FREE HONEY SHORTBREAD (SWEETIE)

Wheat Free Honey Shortbread (sweetie) image

Make and share this Wheat Free Honey Shortbread (sweetie) recipe from Food.com.

Provided by Chrissyo

Categories Dessert

Time 1h

Yield 12-18 shortbreads depending on the size you cut them

Number Of Ingredients 6

Ingredients

375 g butter
1 1/4 cups pure icing sugar
1 teaspoon vanilla
1/4 cup honey
500 g rice flour
additional pure icing sugar, for dusting of shortbreads

Steps:

Cream together 375g butter, 1 1/4 cups pure icing sugar, 1 teaspoon vanilla and 1/4 cup honey.
Then fold in 500gms rice flour.
Spread mix into lined 20 x 30cm baking tin.
Chill for 20 mins in the fridge.
Bake 160C for 40 minutess or until golden.
Cool cut into pieces, dust with icing sugar.
Eat all within 10 minutes of cooling.

Nutrition Facts : Calories 446.3, Fat 25.8, SaturatedFat 16.1, Cholesterol 66.8, Sodium 179.4, Carbohydrate 51.7, Fiber 1, Sugar 18.1, Protein 2.8

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