Gluten-Free Classic Shortbread Fingers
Indulge in the timeless appeal of buttery shortbread with a gluten-free twist in this recipe for Gluten-Free Classic Shortbread Fingers. Crafted with a combination of gluten-free all-purpose flour and rice flour, these delightful treats offer the perfect crumbly texture without compromising on flavor. The addition of creamy unsalted butter, sweet caster sugar, and aromatic vanilla extract gives these shortbread fingers their signature richness and melt-in-your-mouth quality. With just 15 minutes of prep time and a simple scoring technique before baking, this recipe is both beginner-friendly and quick to make. Perfect for tea-time, gifting, or as a sweet snack, these golden-baked shortbread fingers are ideal for those seeking gluten-free baking satisfaction without sacrificing tradition.
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Recipe Information
Ingredients
- 150 grams Gluten-free all-purpose flour
- 50 grams Rice flour
- 150 grams Unsalted butter
- 75 grams Caster sugar
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Instructions
Preheat the oven to 160°C (320°F) and line a 9x9 inch baking dish with parchment paper.
In a large mixing bowl, combine the gluten-free all-purpose flour, rice flour, and salt. Mix well to ensure there are no lumps.
In a separate large bowl, cream the unsalted butter and caster sugar together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
Add the vanilla extract to the butter mixture and mix until well incorporated.
Gradually add the dry mixture to the creamed butter mixture, blending until a soft dough forms. Be careful not to over-mix.
Transfer the dough to the prepared baking dish. Use your fingers or a flat spatula to spread and press the dough evenly into the dish, ensuring the surface is smooth.
Using a sharp knife, score the dough into 16 equal fingers. Prick each finger several times with a fork to allow for even baking.
Bake in the preheated oven for 25 minutes, or until the edges are lightly golden and the center is set.
Remove from the oven and allow the shortbread to cool completely in the baking dish before using a sharp knife to cut through the scored lines and separate the fingers.
Serve immediately or store in an airtight container for up to a week.
Nutrition Facts
Calories |
2126 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.9 g | 168% | |
| Saturated Fat | 75.4 g | 377% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 332 mg | 111% | |
| Sodium | 615 mg | 27% | |
| Total Carbohydrate | 247.3 g | 90% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 76.0 g | ||
| Protein | 8.6 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 53 mg | 4% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 74 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
