Gluten Free Brown Sugar Shortbread Cookies
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| Gluten Free Brown Sugar Shortbread Cookies |
| Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy |
- 1 cup butter, at room temperature
- 3/4 cup brown sugar
- 2 tablespoons brown rice syrup
- 2 teaspoons vanilla extract
- 1 1/4 cups brown rice flour
- 1 cup tapioca and/or cornstarch
- 1/4 cup coconut flour
Beat butter, sugar, and brown rice syrup together until well blended. Add vanilla, mix well.
Add remaining ingredients and mix until well combined. Spread evenly in a greased or parchment paper lined 9x13 glass pan. Refrigerate for 15-30 minutes.
Preheat oven to 325 degrees F. Take pan out of the fridge and let sit at room temp while oven preheats.
Bake cookies for 20-30 minutes. Edges should be browned. Cut into little pieces while still warm and cool completely in pan before serving.
Recipe courtesy Sarah Shilhavy
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| The average is oldaverage based on oldtotal votes. |
Comments (Comment Moderation is enabled. Your comment will not appear until approved.)
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I'd like to try this, it sounds delicious.
# Posted By Laura
| 8/5/11 10:30 AM
Hi. Recipe looks fantastic! Just wanted to say that I think you meant to say "fridge" instead of "oven" when you said to take it out while the oven is preheating. Can't wait to try the recipe!
# Posted By Sue
| 8/5/11 6:08 PM
Oops! Recipe will be updated. Thanks Sue!
# Posted By Sarah:)
| 8/5/11 9:58 PM
Looks yummy! Can you use something like honey or regular sugar instead of brown rice syrup?
# Posted By Angie
| 11/11/11 11:04 AM
Hi! I made these this past weekend - they turned out great and became crunchier the longer they stood. I ended up sub'ing raw honey for the syrup, because unbeknownst to me, I was out! They turned out great. It would be fun to use a cookie cutter instead of cutting into little pieces when they are warm for the holidays!
# Posted By Sandra
| 12/12/11 3:08 PM
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