"A spin on a traditional favorite, this recipe combines corn and rye flours along with butter and deep brown sugar to make a deliciously toasty, exceptionally comforting shortbread. The darker the sugar, the more rich it seems to taste."
Method for Irish Shortbread (Wheat Free Edition)
- 1Preheat oven to 300 degrees F (150 degrees C). Line 2 8-inch cake pans with parchment paper.
- 2Place 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.
- 3Bake 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.
- 4Cut 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.
- 1 cup butter, softened
- 1 cup brown sugar
- 2 cups rye flour
- 1/2 cup corn flour
- colored decorating sugar (optional)
December 20, 2016