I grew up with a lot of traditional baking recipes for Christmas, and I’m now trying to adapt them all so that they are gluten free. Every year my mom would make this shortbread recipe for the holidays, and as we are fortunate enough to have her here this year for Christmas, she has adjusted her family shortbread recipe for our home.
Gluten Free Dundurn Castle Shortbread is so easy that my 8 and 9 year girls made this themselves, had a little help rolling it out, but cut out all the cookies and pressed in the designs. We hope you enjoy them!
- 1 cup of organic butter
- 1/2 cup of Wholesome Sweeteners Organic Sugar
- 1 organic egg yolk
- 1 cup white rice flour
- 2/3 cup sweet white rice flour
- 2 tbsp corn starch
- 3 tbsp almond flour
- 10 grams (approx 4 tsp) Pixie Dust
Preheat oven to 325 degrees.
In a medium mixing bowl cream butter and then beat in sugar and egg yolk.
Mix flours and starch together in a separate bowl and slowly add to butter mixture. Beat in mixture until a ball forms.
Turn out onto sweet white rice floured board and knead lightly, roll out and cut out shapes.
Bake until gold around the edges (time depends on shape and size of cookie).
Leave on cookie sheet for 5 minutes and then transfer to wire rack.
Shortbread always tastes better if it is left to sit for a day or two.