Erin Clarkson is the mind and definitely the hands behind the Cloudy Kitchen blog. She resides in New Zealand and not only does she publish daily recipes but she also posts excellent videos of her recipes and baking skills. I watch mesmerized at her hands frosting a cake, decorating a pie, and pulling a piece of bread apart. She was the inspiration for these cookies. She posted the recipe as 30 minutes shortbread cookies, with a Scottish variation. I am still dealing with a temperamental oven, so mine didn’t’t come out as golden as hers. And, lesson learned, my knife wasn’t as sharped as it should have been. So when I cut through them, some didn’t have straight lines. I can tell you, though, that it was not a deterrent for any of us. I saved the best ones to share, and my family absolutely enjoyed the misshaped shortbread. The simple combination of butter, sugar, vanilla and salt, is to die for. In her recipe, Erin calls for corn starch to be aded to flour. Because my GF flour mix already contains two starches similar to corn, I decided to increase the ratio and omit the corn starch.

Erin is a “big advocate of baking by weight,” as you know I am. So this recipe has the original measurements in grams, and I tried to do my best and adapt them to volume.

ENJOY!

Gluten-free Scottish Shortbread

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Recipe by Simona Gluten-free Course: RecipesDifficulty: Easy

Prep time

20

minutes

Cooking time

50

minutes

Ingredients

• 125 g 125 confectioners’ sugar – 1 cup

• 250 g 250 unsalted butter, softened – 1 cup and 2 Tablespoons

• 1 teaspoon 1 vanilla extract

• 1/2 teaspoon 1/2 salt

• 380 g 380 Simona’s Flour Mix – 1 1/3 cup and 2 Tablespoons

• as needed as needed turbinado sugar – if you’d like

Directions

• Preheat the oven to 300°F . Grease and line a 9″ (23cm) square pan with parchment paper, extending it over the edges to form a sling.
• In the bowl of a stand mixer fitted with with the paddle attachment, or in a medium bowl using a handheld electric mixer, cream together the powdered sugar, butter, and vanilla until light and creamy, 2-3 minutes. Add the flour and salt and mix until well incorporated. 
• Press the dough into the prepared pan, smoothing down with your hands. Prick with a fork or make a design on the top. Sprinkle with turbinado sugar if you like, then bake for 50 to 55 minutes until lightly golden. Remove from the oven, leave to cool, then remove from the pan and slice into fingers using a sharp knife.
• Store shortbread in an airtight container at room temperature for up to two weeks – best eaten the week that they are made.

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