Irish Shortbread (Wheat Free Edition)

Irish Shortbread (Wheat Free Edition)

2 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    45 m
  • Ready In

    1 h 35 m
JENZA
Recipe by  JENZA

“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.”

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Ingredients

Adjust Servings

Original recipe yields 2 8-inch round loaves

Directions

  1. Preheat oven to 300 degrees F (150 degrees C). Line 2 8-inch cake pans with parchment paper.
  2. 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.
  3. 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.
  4. 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.

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Reviews (2)

Rate This Recipe
sueb
6

sueb

Simple to make, rich to taste! I like the idea of using rye flour! Great cookies!

Lucy3
0

Lucy3

Made this good the first day. Got dry and hard on day 2 even in a storage bag.

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 217 cal
  • 11%
  • Fat
  • 11.7 g
  • 18%
  • Carbs
  • 27.2 g
  • 9%
  • Protein
  • 1.4 g
  • 3%
  • Cholesterol
  • 31 mg
  • 10%
  • Sodium
  • 86 mg
  • 3%

Based on a 2,000 calorie diet

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