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Irish Shortbread (Wheat Free Edition)

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Irish Shortbread (Wheat Free Edition)

Directions

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Ingredients :

  • 1 cup butter
  • softened
  • 1 cup brown sugar
  • 2 cups rye flour
  • ½ cup corn flour
  • 1 teaspoon colored decorating sugar
  • Methods :

  • Preheat oven to 300 degrees F (150 degrees C). Line 2 8-inch cake pans with parchment paper.
  • Place the butter and sugar into a bowl, and mix with a wooden spoon until the mixture is soft, creamy, and thoroughly blended. Stir in the rye and corn flours, and divide the dough into 2 pieces. Press each piece of dough evenly into a prepared cake pan. Using a fork, prick 7 or 8 rows of shallow little holes into the top of each cake. Sprinkle the tops of the cakes with colored sugar, if desired.
  • Bake in the preheated oven until the tops of the cakes are golden brown, and the edges turn a slightly darker brown, 45 minutes to 1 hour.
  • Cut each shortbread into 8 wedges while still warm; cool and store in a tightly sealed cookie tin or container lined with parchment or waxed paper.
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