This three ingredient gluten free shortbread is easy to make and so rich and buttery! A classic Christmas cookie recipe that all can enjoy with a cup of hot cocoa or tea.
Hello! Just popping in quickly today, as we are busy decorating our house for Christmas. It’s funny – the whole holiday season is so crazy, but the two tasks that I will make time for no matter what are decorating and cookie baking.
I have the third gluten free Christmas cookie recipe for you today, and it’s one that my mom and grandma always made when I was growing up, buttery Scotch Shortbread.
For some reason, I haven’t tried making gluten free shortbread until this year, and I don’t know why. It was very easy to make this recipe gluten free and vegan with some simple substitutions, and it turned out well!
I’m not sure where my grandma’s recipe came from, probably from a cookbook. Or from one of her friends or neighbors. Most shortbread recipes are basically the same, though! :) As long as you have butter, sugar, and flour, you can make shortbread.
The rich, buttery taste is just like I remember, and you probably have the three ingredients in your pantry to make this classic recipe right now.
This three ingredient gluten free shortbread is:
- easy to make
- buttery, rich, and melts in your mouth
- dairy free and nut free
- made in one bowl
Wondering how to make gluten free shortbread less crumbly?
- use a good gluten free flour blend
- let the shortbread cool fully in the pan
- use two loaf pans instead of one square pan
The shortbead dough may seem a bit dry when you start to mix it:
But as you continue to mix, it will come together nicely. Then you just pat it into the pans that have been lined with parchment paper:
After baking, it will be nicely golden brown and buttery. Then just wait for it to cool, and slice into squares. Enjoy!
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Three Ingredient Gluten Free Shortbread.
- In a large bowl, combine the gluten free flour blend and sugar.
- Add buttery spread and cut in with a pastry cutter until the mixture looks like small crumbs.
- Knead until smooth, and pat into the prepared loaf pans. Poke holes all over the top with a toothpick.
- Bake at 325 for 25-30 minutes until golden brown. Cool in pans, then remove using the parchment paper to pull the shortbread out of the pans.
- Once cool, cut into squares. They are quite rich, so I cut them into small squares, about 1×1 inches.
My older son loved these, and I’m so glad that we can include them in our Christmas cookie repertoire now. What was your favorite Christmas cookie when you were growing up?
In a holiday baking mood?
Be sure to check out all 12 gluten free Christmas cookie recipes HERE.