Rich & Buttery, Gluten-Free & Vegan Scottish Shortbread Cookies with Only 4 Ingredients!
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- čas přidán 15. 07. 2024
- This is a very easy and simple 4-ingredient shortbread cookie. That sounds impossible for a good gluten-free recipe, but it's not. Rice flour, tapioca flour or starch, sugar, and a plant-based butter are it! They look and taste very close to a traditional Scottish Shortbread version. If you are a gluten-free and vegan eater who likes shortbread, you should really enjoy these sweet treats.
Gluten -Free & Vegan Scottish Shortbread Cookie Recipe Link: summerbakestheworld.com/gfsho...
Simple Scottish Shortbread Cookie Recipe Link: summerbakestheworld.com/short...
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Content Time Markers:
00:38 Visual of ingredients, preheat oven, & prepare pan (TIP!)
01:54 Cream butter & sugar (TIP on superfine sugar)
02:58 Mix & sift flours
03:54 Mix ingredients the Scottish way! Place in prepared pan with TIPS on making other shapes.
05:46 Score bars & create decorative holes
07:35 Bake 45 minutes & cut completely into bars and redefine fork holes
09:01 Check out final product!
Many Thanks! Your support is much appreciated!!
Disclaimer The content in these videos shall not be construed as health & safety advice or other & may be outdated or inaccurate; it is your responsibility to verify all information. This is a CZcams video for entertainment purposes ONLY. I am not a professional chef or baker. I provide information based on experience, personal research, and personal preferences. No copyright is claimed in Summer Bakes the World videos and to the extent that material may appear to be infringed, I assert that such alleged infringement is permissible under fair use principles in U.S. copyright laws. If you believe material has been used in an unauthorized manner, please contact me. - Jak na to + styl
These are REALLY good & exactly the recipe I was looking for. Our family LOVES Pamela’s cookies & I had bought all the ingredients to attempt to duplicate those but didn’t know any measurements & really didn’t want to just wing it & so this here was spot on! Thank you
Wonderful! I'm so glad this recipe worked for you. I really appreciate the positive feedback. Thank you for sharing your thoughts and experience. Happy baking! 😄
Thanks for a gluten-free option! Can’t wait to try this recipe
Thanks! I hope you enjoy it as much I do. Happy baking!
Content Time Markers:
00:38 Visual of ingredients, preheat oven, & prepare pan (TIP!)
01:54 Cream butter & sugar (TIP on superfine sugar)
02:58 Mix & sift flours
03:54 Mix ingredients the Scottish way! Place in prepared pan with TIPS on making other shapes.
05:46 Score bars & create decorative holes
07:35 Bake 45 minutes & cut completely into bars and redefine fork holes
09:01 Check out final product!
Many Thanks! Your support is much appreciated!!
Actually the holes made in the shortbread are important! They are to ensure that the shortbread stays flat and doesn't rise in the middle.!!
Yes, for the same reasons we fork a blind baked pie crust. Thanks for sharing!
You can use Monkfruit instead of white sugar and make it even healthier
Absolutely! Thanks for the comment.
Thanks Summer. Looking for a gluten free shortbread recipe for ages.-)
Question, can this be done with Xylitol or Eryhtrol sugar too...?
Hi Aurel! Thanks for your interest in this recipe. You have a really good question. I haven't baked with either Xylitol or Eryhtrol, so I can't speak from experience. My thoughts are that either of those should work in this recipe because...
1. the sugar isn't the main ingredient, so I imagine either of those would likely blend well with the others,
2. the sugar isn't needed for any kind of chemical reaction in this recipe, so that's not a concern,
3. the sugar is really only used for sweetness and flavor, so as long as you like those other alternatives, the recipe should work.
If you try either of or a combination of sugar, please let me know how the recipe turns out. Regardless, I hope you like it, and it lives up to your expectations. This is one of my favorite gluten-free homemade treats.
Thanks for the correspondence! Happy baking!
@@SummerBakestheWorld Thanks, will do!
@@AurelGergey 😄
Hi Summer, can this recipe use rice flour from Asian supermarkets instead? Thank you.
Hi Ellen. Thanks for the question. The rice flour I use in this recipe is a very simple 100% Pure Finely Ground White Rice Flour. Given that, I imagine that any basic white rice flour would work, but I don't know for sure as I have not tested other varieties. Since these shortbread cookies are naturally dense and don't require any rising, etc., I really don't think you'll have any problem using whatever rice flour you have available. I would choose a good rice flour that you like, since that's the main ingredient and will be detectable to some degree in flavor. Let me know how it turns out. Thanks for the correspondence and happy baking!
Thank you for your reply Summer, I am planing to give a try. Will let you know know the outcome.
@@ellenwong9911 You're welcome Ellen. I hope it works out for you. Happy holidays!
Hi Summer, I just made this shortbread using the rice flour from Thailand, I don’t have a hand mixer, the dough turned out dry and crumbly, not sure if the butter is not creamy enough? I end up added an egg white to make the dough stick together. Thanks for your recipe! Happy holiday!
@@ellenwong9911 Hi Ellen. I'm sorry that you had to add another ingredient; however, that's a great idea to add an egg white if needed. You're obviously a baker. 😄I have a couple of thoughts on why the mixture was crumbly. In the video and in the pictures on my blog (with the recipe), you can see that the dough was soft and plieable, so that should've been the result. BUT... we know baking is a science. So, one thought is that the ratio between dry and wet ingredients was off; I prefer to weigh ingredients instead of using cup measurements when baking. Although, you may have done that. So, another thought echos your comment... the butter may not have been mixed enough as it should be really soft and fluffy. Or, the butter was too cold. Room temperature butter tends to produce a soft homogeneous dough. You may already know all of this, but that's what comes to my mind in reading your comment. Nevertheless, with the egg white, I hope you were pleased with your final result. No one wants to create something they don't like. Thanks for sharing your experience. 😀