Irish Shortbread (Wheat Free Edition)

Irish Shortbread (Wheat Free Edition)

3
JENZA 0

"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."
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h 35 m servings 433 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • Calories:
  • 433 kcal
  • 22%
  • Fat:
  • 23.5 g
  • 36%
  • Carbs:
  • 54.5g
  • 18%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 172 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

3

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

We are loving it.

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