Grammy's Kitchen · Shortbread · Gluten Free Shortbread
One of 67 shortbread recipes we measured
from iowagirleats.com
2 cooks on iowagirleats.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 67.
| this recipe | typical | |
|---|---|---|
| fat | 83% | 86% |
| total sugar | 51% | 56% |
| salt | 1% | 1% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 227 g | 1 cup (2 sticks) unsalted butter (softened to room temperature) |
| 133 g | 2/3 cup granulated sugar |
| 13 g | 1 Tablespoon vanilla extract |
| 272 g | 2 cups gluten free baking flour blend WITH binder (see notes) |
| 2 g | 1/4 teaspoon salt (see notes) |
| 6 g | 1/2 Tablespoon sparkling sugar or turbinado sugar (optional) |
Method: 5 steps, published by iowagirleats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Can this dough be rolled out smooth so as to shape each cut square into a shape that will hold a small dollop of fruit or jam?” — a cook, 5.0★
“These are dangerous! I cannot stay out of them! They are so good!” — a cook, 5.0★