Irish Shortbread Without Wheat

Ingredients 0/5

Step 1

Heat your oven to 300°F (150°C). Line two 8-inch cake pans with parchment paper so the shortbread doesn’t stick. In a mixing bowl, combine the butter and sugar, stirring with a wooden spoon until the mixture is smooth and creamy. Then, fold in the rye and corn flours until everything is well combined. Divide the dough into two equal parts and press each one evenly into the prepared pans.

Step 2

Take a fork and gently prick about 7 or 8 rows of small holes across the surface of each dough-filled pan. If you like, sprinkle some colored sugar on top for a little extra sparkle. Pop the pans into the oven and bake for 45 minutes to an hour, until the edges are a nice golden brown and the tops turn slightly darker.

Step 3

While the shortbread is still warm, cut each one into 8 wedges. Let them cool completely, then store your shortbread in a cookie tin or airtight container lined with parchment or wax paper to keep them fresh. Enjoy!