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Gluten Free Melt- In-Your-Mouth Shortbread

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Ingredients

Adjust Servings:
1/2 cup cornstarch
1/2 cup icing sugar confectioner's
1 cup rice flour
3/4 cup butter

Nutritional information

94.8
Calories
52 g
Calories From Fat
5.8 g
Total Fat
3.7 g
Saturated Fat
15.2 mg
Cholesterol
50.9 mg
Sodium
10.2 g
Carbs
0.2 g
Dietary Fiber
2.5 g
Sugars
0.5 g
Protein
452 g
Serving Size

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Gluten Free Melt- In-Your-Mouth Shortbread

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    I made these cookies several times over the years and like everyone else I found they would flatten and spread then become very crumbly. This year I added 1 tsp of xanthan gum and success! The cookies didn't spread and are quite enjoyable.

    • 75 min
    • Serves 3
    • Easy

    Ingredients

    Directions

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    Gluten Free Melt-In-Your-Mouth Shortbread, Adapted from The Food Allergy Cookbook Found this for my friends who need gluten free dessert! I’m guessing at the servings because none was stated. This is an updated review by DreamoBway. She has an excellent other use for this dough — UPDATE from DreamoBway: “I tried making these in mini muffin tins, hollowed out a little well, and filled them with pecan tassy filling. I also upped the cooking temp to 350 and they browned beautifully. It was a successful experiment! UPDATE12/15/09 new use for cookies from ukichix -” I think this would work well as a GF crumb crust… bake 1 large cookie in a 8×8 pan, then “crumb” it up, add some cornflake crumbs and prepare a crumb base. I will try and repost the results! revision: pressed the entire recipe into a 9×13 pan and baked for 30 mins until golden on the edges, let cool – and “crumbed”. Used 1/2 of these crumbs and 1/2 cornflake crumbs, with some sugar and melted butter to prepare a GF like Graham Cracker Crust with was sweet and soft. Perfect for Crumb Crust desserts.”, I made these cookies several times over the years and like everyone else I found they would flatten and spread then become very crumbly. This year I added 1 tsp of xanthan gum and success! The cookies didn’t spread and are quite enjoyable., Followed the recipe refrigerated for and hour. They spread all over the parchment paper an absolute mess tasted good but crumbled


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    Steps

    1
    Done

    Note #1 - See the Variation on the Dough by Chef #1178009.

    2
    Done

    Note #2 - See New Way to Bake These, from Dreamo Bway, Listed in My Description Above.

    3
    Done

    Note #3 - See New Use For This Cooky Listed in My Description Above as "update12//15/09".

    4
    Done

    Sift Cornstarch, Sugar and Rice Flour Together.

    5
    Done

    Add Butter.

    6
    Done

    Mix With Hands Until Soft Dough Forms. Refrigerate One Hour.

    7
    Done

    Shape Dough Into 1" Balls.

    8
    Done

    Place About 1-1/4 Inches Apart on Greased Cookie Sheet; Flatten With Lightly Floured Fork.

    9
    Done

    Bake at 300f150c For 20-25 Minutes or Until Edges Are Lightly Browned.

    10
    Done

    Variations: Form Balls as Above. Roll in Finely Crushed Corn Flakes or Crushed Nuts. Press Top of Ball With Thumb. Add a Dab of Jelly.

    Avatar Of Dylan Ward

    Dylan Ward

    Ramen enthusiast creating flavorful and authentic Japanese noodle soup.

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