Irish Shortbread (Wheat Free Edition) Best Family Recipes

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Irish Shortbread (Wheat Free Edition)

"A spin on a conventional favored, this recipe combines corn and rye flours along with butter and deep brown sugar to make a deliciously toasty, enormously comforting shortbread. The darker the sugar, the more wealthy it seems to taste."

Ingredients :

1 cup butter, softened
1 cup brown sugar
2 cups rye flour
1/2 cup corn flour
coloured decorating sugar (non-compulsory)

Instructions :

Prep : 20M	Cook : 8M	Ready in : 1H35M

Preheat oven to 300 stages F (one hundred fifty levels C). Line 2 eight-inch cake pans with parchment paper.
Place the butter and sugar into a bowl, and mix with a wooden spoon until the combination is soft, creamy, and punctiliously blended. Stir inside the rye and corn flours, and divide the dough into 2 pieces. Press every piece of dough flippantly into a organized 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 coloured sugar, if favored.
Bake inside the preheated oven till the tops of the desserts are golden brown, and the rims flip a slightly darker brown, forty five minutes to 1 hour.
Cut each shortbread into 8 wedges while nonetheless warm; cool and save in a tightly sealed cookie tin or box coated with parchment or waxed paper.

Notes :

Reynolds® parchment can be used for simpler cleanup/removal from the pan.

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