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Gluten-free shortbread wedges
Tender vanilla shortbread made with a measure-for-measure gluten-free blend and baked as two crisp-edged rounds.
Prep15 min
Cook55 min
Rest25 min
Oven150°C
Servings24
Recovered from the Copilot handoff and rebuilt from the verified source formula
Ingredients
Written for a 20 × 20 cm round tin
Units
Temperature
Servings
- 225 g salted butter, at cool room temperature rounded
- 115 g confectioners sugar rounded
- 10 ml vanilla extract rounded
- 1.5 ml almond extract, optional (optional) rounded
- 240 g measure-for-measure gluten-free flour blend rounded
- 15 ml cool water, only if needed (optional) rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Heat the oven to 150°C. Grease and parchment-line two 20 cm round pans.
- Beat the butter, confectioners sugar, vanilla and optional almond extract, then mix in the gluten-free blend. Keep mixing until the initially dry dough comes together; add cool water a few drops at a time only if it will not cohere.
- Divide equally between the pans, press smooth and prick all over with a fork.
- Bake for 50 to 55 minutes, until pale gold across the surface and deeper gold at the edges.
- Immediately turn out and cut each warm round into 12 wedges. Transfer carefully to a rack and cool completely.
Notes
- Use a measure-for-measure blend intended for cookies; do not use a yeast-bread blend.
- Water is a rescue measure, not a default ingredient. The stiff mixture often comes together with another minute of mixing.
- Cutting must happen while warm. The wedges firm and become more fragile as they cool.
- Contains dairy and may contain almonds. Verify all labels and cross-contact controls for gluten-free baking.
Sources consulted
Sources consulted
From Christoph Mayer