Wednesday, January 18, 2012

Gluten Free Ginger Shortbread

This is an easy recipe...I simply substituted Bob's Red Mill gluten free baking mix for the flour.


  • 1/2 cup butter (no substitutes), softened
  • 1/2 c. brown sugar
  • 1 teaspoon (up to 1 T) ground ginger
  • 1/4 t. baking soda
  • pinch of salt
  • 1 cup all-purpose flour


  1. In a mixing bowl, cream the butter, sugar and ginger. Add flour, salt and baking soda; mix well (dough will be crumbly). Press dough into an ungreased 8-in. round baking pan. Using a fork, prick score lines to form eight wedges. Bake at 325 degrees F for 32-35 minutes or until edges are golden brown. Immediately cut into wedges along score marks. Cool in pan on a wire rack.

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