Scottish Shortbread, Gluten-Free

Almond, brown rice, and sorghum flours are spiced with cinnamon, cardamom, ginger, and allspice in this gluten-free shortbread.

• Preparation Time: 10 mins
• Cooking Time: 27 mins
• Total Time: 37 mins
• Calories: 387 Calories

Ingredients

• 2 teaspoons ground cinnamon
• 1 cup unsalted butter, softened
• 1 cup brown rice flour
• 0.5 cup white sugar
• 0.5 teaspoon ground ginger
• 0.5 teaspoon sea salt
• 0.5 teaspoon ground cardamom
• 0.5 cup sorghum flour
• 1.5 cups almond flour
• 0.75 teaspoon ground allspice

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

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.

Step 3

Mix butter and flour mixture together in a large bowl with an electric mixer until well combined.

Step 4

Roll dough into walnut-size balls and place 2 inches apart onto ungreased baking sheets; flatten balls slightly.

Step 5

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.