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Wheat-Free Irish Shortbread

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PREP TIME
20 min
COOKING TIME
45 min
TOTAL TIME
95 min
SERVINGS
8 servings
Dessert Irish
Wheat-Free Irish Shortbread
Ingredients
  • 1 cup butter, softened
  • 1 cup brown sugar
  • 2 cups rye flour
  • 1/2 cup corn flour
  • 1 teaspoon colored decorating sugar
Instructions
1
Preheat your oven to 300 degrees Fahrenheit, or 150 degrees Celsius. To begin preparing the cakes, line two 8-inch round cake pans with parchment paper for easy removal.
2
In a large mixing bowl, combine the butter and sugar. Using a wooden spoon, blend the ingredients together until they form a smooth, creamy mixture that is thoroughly incorporated.
3
Next, add the rye and corn flours to the bowl. Mix until well combined, then divide the dough into two equal portions.
4
Press each portion of dough evenly into a prepared cake pan. Use a fork to create shallow little holes in the top of each cake, forming 7 or 8 rows.
5
If desired, sprinkle a pinch of colored sugar on top of each cake for added visual appeal.
6
Bake the cakes in the preheated oven for 45 minutes to an hour, or until the tops are golden brown and the edges have darkened slightly.
7
Once the cakes are done, remove them from the oven and cut each one into 8 wedges while still warm. Allow the shortbread to cool completely before storing it in a tightly sealed container or cookie tin lined with parchment paper.