My favorite shortbread recipe came off the box of cornstarch from when were a kid. It’s simple, traditional, and most of all, reminds me of Christmas with my family. These are adapted from the box of Canada brand cornstarch, called “Grandma’s Shortbread”. Here is the original recipe. I do recommend if you are rolling it into shapes or want it to hold a particular shape that you refrigerate it for a bit, first. Unfortunately, I don’t have a photo of these, despite making them year after year.
3/4 cup sorghum flour
1/4 cup quinoa flour
1/2 cup cornstarch
3/4 teaspoon xanthan gum
1/2 cup icing sugar, sifted
3/4 cup nondairy margarine (I used soy-free Earth Balance), softened
Put the sorghum flour, quinoa flour, cornstarch, xanthan gum, and icing sugar in a large bowl. Whisk until well combined. Add the nondairy margarine and stir with a wooden spoon until soft and smooth.
Refrigerate the mixture for 30 minutes (or longer if you are rolling them out).
Preheat the oven to 300F. Line a baking sheet with parchment paper or a Silpat. The original recipe says not to line them but I always do out of habit.
Roll about 1-inch balls between your palms. Either press down with a fork or make a finger indent if you want to fill them with something (as I did).
The original recipe says to bake for 15 to 20 minutes or until edges are lightly browned. Cool on wire rack. I find that mine don’t brown on the Silpat, and take about 20 minutes. Let cool on the pan for about 5 minutes, then remove to a wire rack to cool completely.
8 thoughts on “Nostalgic Shortbread”
xantham gum has soy in it/
Xanthan gum does not have soy, unless perhaps you have a brand that might be cross-contaminated (though I’m not familiar with one). Xantahn gum is a corn-derived ingredient. If there is a brand that you are familiar with soy, please post so that way readers will be aware.
I was looking for a gluten-free, vegan shortbread cookie for Tina & I to bake for Christmas this year. I saw the title and clicked to open the page and had to chuckle as I saw your name at the top of the page. I told Tina it was your recipe and she said “That’s the one! We’re doing that one!” So, yup, we’re baking another Laurie recipe in the next couple weeks. 🙂
They turned out so yummy last year that we’re doing them again this year! We made some of them as ‘thumbprint cookies’ with some jam and some as ‘shortbread blossoms’ with a chunk of Enjoy Life chocolate. 🙂
Awesome! Sounds great, Carolynn. 🙂