Gluten-Free Shortbread Cookie Mix
Light and delicate, this is the go-to mix for bakers looking to make the perfect gluten-free shortbread cookie. Sweet, but not overly rich, these cookies are delightful on their own but can be spruced up with a few minor adaptations. This mix is specially crafted for those with wheat or gluten sensitivities.
How to Make Gluten-Free Shortbread
Additional Ingredients: 1 whole pkg gluten-free shortbread cookie mix, 1¼ sticks (10 tbsp) unsalted butter cut into 8 pieces, 1 large egg yolk, 1½ tbsp water.
Directions: Preheat oven to 375°F degrees. Line a rimmed baking sheet (not nonstick) with parchment paper.
Mixing: In a large mixing bowl, beat butter on medium speed for 30 seconds, or until smooth. Beat in egg yolk then beat in water. On low speed, beat in cookie mix in three stages; first ½ cup, then half of the cookie mix, and then remaining cookie mix, until thoroughly blended. The dough will look dry and crumbly. Gather dough into a ball with hands and massage until very smooth. Divide dough in half and wrap half in plastic wrap.
Place remaining dough on parchment paper, then top with plastic wrap. Roll to ¼ inch, cut with cookies cutter or biscuit cutter to make 2-inch cookies and place an inch apart on baking sheet. Reroll scraps of dough; cut again to make 18 cookies.
Baking Instructions: Bake on the middle rack of oven for 12-15 minutes, or until cookies just start to brown around edges. Cool cookies on wire rack for 10 minutes, then remove from baking sheet to cool completely. Repeat with remaining dough.
*Eggless Option: Instead of the egg yolk and 2 tbsp water, add ¼ cup milk (dairy or alternative).
There are approximately three cups per pound.
The best shortbread mix I've ever used...and this one is gluten free! Absolutely wonderful. I even crush some of the baked cookies to use as a pie crust for my niece who cannot tolerate gluten.Kathleen, Annandale, NJ
It's a lovely mix and perfect for adding lemon/orange zest or nuts (bought from Nuts.com of course), maybe even add yummy chocolate chips!Jocelyn, Hollywood, FL
I ordered a very large order which arrived in 2 days! The box was fun and the free dried mangoes were so yummy. I love the bright orange zip lock bags! The return policy is also hassle free and I'm buying again real soon.Maria, Hamilton, OH
I am also Dairy and Soy free so cannot use butter with this mix, so had to come up with a way to make these cookies. Here goes, 1 1/2 c. mix, 2 eggs, 1/4 c canola oil, 1/4 t cinnamon. Mix with a fork until smooth. Place rounded teaspoonsful on parchment paper on baking sheet. Bake at 350 for 15 minutes. Makes 15 cookies. Are a little dry, so I may increase the oil a little more the next time.Anne, Fayetteville, Pennsylvania
Potato Starch, Sugar, Whole Grain Sorghum Flour, Cornstarch, Tapioca Starch, Sea Salt (magnesium carbonate as flowing agent), Xanthan Gum, Natural Vanilla Powder (sugar, cornstarch, vanilla extract) Packaged in the same facility as peanuts, tree nuts, soy, and milk products.
Serving size 33g (~1.2 oz.)
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