Gluten Free, Rich, Delicious, Grandma’s Short Bread
This is my first post of a recipe, I’m a bit shy because I usually just make the food and put it in front of the person I made it for and they eat it, this is different some way! So I hope who-ever tries to make this, they like it as much as I do, and there was a real good reason why Gramma had the recipe in a lock box! I must apologize to my Gram, I kind of changed it to make it Gluten Free!
This recipe makes about 2 doz, and you can roll it and cookie cutter it or just roll teaspoon balls and flatten with a fork or even roll out and put on a cookie sheet and cut into traditional Short Bread rectangles. Obviously I forgot the sprinkles! You can use regular white flour instead of Oat flour, they just won’t be Gluten Free!
Here we go…… Makes about 2doz, oven Preheat to 325 f, bake about 10-12 min. till bottoms are lightly browned.
- 1/2 lb of room temp Butter(unsalted or salted,your choice)
- 1 tbsp Corn Starch
- 1/2 cup of Icing Sugar
- 1-1/2 cup of Rice Flour
- 1 cup fine ground Oat Flour (grind up 1-1/2 cups of Rolled Oats in a clean coffee grinder)
- Sprinkles for decoration
Cream butter, then start adding in all the rest in small amounts, everything should add up to a nice soft ball of dough, if you end up with it really dry and it’s falling apart you can cheat and add a few drops of water and mix in, if still dry, add a few more drops of water. Hopefully you will end of with a nice soft ball.
Roll out till 1/2 inch on a lightly floured counter or mat, cut out shapes and place on a well used cookie tray. You can also just keep it in a ball and use a Teaspoon and spoon out enough to form a ball then roll in your hands, place on sheet and use a floured fork to press down. Put your sprinkles on and lightly press on.
Bake for 10-12 min. once bottoms are lightly brown, be gentle taking them off tray, place on a paper toweled plate, cool ……..Enjoy, they will melt in your mouth and not last long !