Cornstarch is the secret to the tender melt-in-your-mouth texture. You may use the tapioca starch or arrowroot starch, but the shortbread comes out a bit tougher. Th is is truly a delicious cookie. If you want to impress someone with your allergy-friendly baking, make these.
- Yield: 8 wedges
- ½ cup (100 g) Spectrum Organic Shortening
- ½ cup (60 g) Bob’s Red Mill white rice flour
- ½ cup (65 g) cornstarch
- ½ cup (60 g) powdered sugar
- 0.12 teaspoon (0.6 g) baking powder
- 0.12 teaspoon (0.8 g) salt
- 1 teaspoon (5 ml) vanilla
- Preheat oven to 350°F (180°C, or gas mark 4).
- In a food processor, combine all ingredients and process for 1 minute. It will look very crumbly for the first few moments but should form into a ball. Once the dough comes together, remove from the food processor and use your hands to form the dough into a ball. Place on a greased baking sheet and shape into an even circle. Pinch the edges and use a sharp knife to cut into 8 slices. Do not separate the slices.
- Bake for about 17 minutes, or until edges are golden; the centers should remain white, not browned. Let sit for half an hour on baking sheet to cool. With a sharp knife, re-cut along the edges of each slice. Sprinkle with powdered sugar, if desired.