Allow the shortbread to cool down before consuming.Bake the shortbread for rough 15 minutes or until the edges are very lightly golden.Place each cookie on the lined baking tray and repeat the above step with the remaining few.Use a toothprick or a skewer to make holes (not too deep) in the shortbread (see the pictures).To make shortbread cookies, use a cookie cutter to cut out cookies (the amount you get will very depending on the size of the cutter).If you are making shortbread slices you need to use the rolling pin to form a rectangle instead and then cut out rectangular slices.Place the dough between 2 pieces of parchment paper and use a rolling pin to roll the dough out to be about ½ inch.Refrigerate the dough for 30-60 minutes or until the dough is firm.Wrap the doughball with saran wrap/cling film.Continue to mix until you form a soft pliable doughball.Add the sweet potato flour along with the plantain flour using your hands to mix the flour(s) with the butter/sugar mixture.Add the vanilla, pink salt and mix for about another minute.Use a hand mixer to cream the butter and sugar until pale yellow and fluffy.Place the sugar and butter in a medium sized bowl.Preheat the oven to 160C/320F and line a baking tray with parchment paper and set aside.There really is no wrong or right way in terms of shape. You can shape them using a cookie cutter as pictured or cut them out into rectanglar shapes though the width of these can vary from slim to wide. No nut, rice flour nor starch which makes a change from what would be normally used in gluten free baked goods.Īlso, let me point out, when shaping the shortbread, there are a few ways you can do this. What I really LOVE about these cookies is that they are made with flour that is not only gluten free but grain free too. I used my homemade sweet potato flour which I will leave a link to below but used white sweet potatoes not the orange ones. However, I feel that both combined yields a better taste, but it's not a requirement so don't worry if you don't have sweet potato flour. Now I will admit, you don't have to use both flours as plantain flour works great as a standalone flour. In the end, I found that a balance of plantain flour and sweet potato flour worked best. Infact I tested a few but didn't like the consistency.

I purposely didn't go for a storebought flour blend. Let's discuss the recipe ingredients, or should I say the flour in question. However, you can eat them any time of the year and often see shortbread in supermarkets throughout the entire year. As this results in a soft, buttery crumbly biscuit which is often compared to short crust pastry.įor my stateside folks, if you haven't tried shortbread, they are very similar to sugar cookies and are traditionally associated with Christmas.

The name comes from the difference in the ratio of sugar and butter to flour.

No leavening agents such as baking soda or baking powder are used. The ratio to make shortbread is one part sugar, two parts butter and three to four parts in flour. Shortbread is a crumbly type of biscuit (cookie) which originates from Scotland, but you can find it all over the UK.įor those of you who live in the UK, you most definitely will have tried shortbread or atleast heard of it. Sounds too good to be true? Yes, it's that simple!ĭid I mention this shortbread is suitable for most dietary requirements? They are paleo friendly, gluten free, grain free, unrefined free, vegan and dairy free!! What is shortbread? You simply need to cream the butter and sugar, add the flour(s) along with the other ingredients to form the dough, chill the dough, roll it out, shape it and bake it (that rhymes). Whether you are new to gluten free baking or advanced, this recipe caters to everyone! These cookies require no more than 6 ingredients and the whole process is very easy. The correct teminology is actually 'shortbread' or 'shortbread biscuits'**Īlthough shortbread cookies may look quite complex they are probably the easiest baked goods you will ever make.įrom a gluten free perspective, we often brace ourselves for endless mixing of blends, binders and much more just to get results that are near enough 'normal' or 'foolproof'.

**Disclaimer - For the sake of search terms, this post will refer to them as shortbread cookies NOT biscuits. They are sweet, buttery, delicious, grain free, vegan friendly and contain no gluten. Learn how to make these shortbread cookies using plantain and sweet potato flour.

Rice flour shortbread cookie recipe