Gluten-Free Rhubarb Shortbread (Print Version)

Tender gluten-free shortbread with finely chopped rhubarb for a delicate sweet-tart balance.

# Ingredients:

Dry Ingredients

01 - 1 cup gluten-free all-purpose flour
02 - 1/4 cup powdered sugar
03 - 1/4 teaspoon salt

Wet Ingredients

04 - 1/2 cup unsalted butter, softened
05 - 1/2 teaspoon vanilla extract

Fruit

06 - 1/2 cup rhubarb, finely chopped

# Instructions:

01 - Preheat the oven to 350°F (175°C).
02 - Cream together the softened butter and powdered sugar until smooth and fluffy.
03 - Add the vanilla extract and mix well. Gradually blend in the gluten-free flour and salt until a soft dough forms.
04 - Fold in the finely chopped rhubarb. Roll the dough into small balls, place on a parchment-lined baking sheet, and flatten each slightly.
05 - Bake for 12-15 minutes until lightly golden brown.
06 - Cool the cookies on a wire rack before serving.

# Notes:

01 - Ensure the butter is softened to room temperature for easier creaming.

Back