Gluten Free Shortbread Crust Recipes
GLUTEN FREE MELT-IN-YOUR-MOUTH SHORTBREAD
Adapted from The Food Allergy Cookbook Found this for my friends who need gluten free dessert! I'm guessing at the servings because none was stated. This is an updated review by DreamoBway. She has an excellent other use for this dough --- UPDATE from DreamoBway: "I tried making these in mini muffin tins, hollowed out a little well, and filled them with pecan tassy filling. I also upped the cooking temp to 350 and they browned beautifully. It was a successful experiment! UPDATE(12/15/09) new use for cookies from ukichix -" I think this would work well as a GF crumb crust... bake 1 large cookie in a 8x8 pan, then "crumb" it up, add some cornflake crumbs and prepare a crumb base. I will try and repost the results! revision: pressed the entire recipe into a 9x13 pan and baked for 30 mins (until golden on the edges), let cool - and "crumbed". Used 1/2 of these crumbs and 1/2 cornflake crumbs, with some sugar and melted butter to prepare a GF like Graham Cracker Crust with was sweet and soft. Perfect for Crumb Crust desserts."
Provided by Nana Lee
Categories Dessert
Time 55m
Yield 24 cookies
Number Of Ingredients 4
Steps:
- NOTE #1 - See the variation on the dough by Chef #1178009.
- NOTE #2 - SEE NEW WAY TO BAKE THESE, FROM DreamoBway, LISTED IN MY DESCRIPTION ABOVE.
- NOTE #3 - SEE NEW USE FOR THIS COOKY LISTED IN MY DESCRIPTION ABOVE AS "UPDATE(12//15/09)".
- Sift cornstarch, sugar and rice flour together.
- Add butter.
- Mix with hands until soft dough forms. Refrigerate one hour.
- Shape dough into 1" balls.
- Place about 1-1/4 inches apart on greased cookie sheet; flatten with lightly floured fork.
- Bake at 300ºF(150ºC) for 20-25 minutes or until edges are lightly browned.
- VARIATIONS: Form balls as above. Roll in finely crushed corn flakes or crushed nuts. Press top of ball with thumb. Add a dab of jelly.
- Mix in 2 tbls. finely chopped citrus peel and/or 2 tbls. finely chopped nuts. Flatten with lightly floured fork.
Nutrition Facts : Calories 94.8, Fat 5.8, SaturatedFat 3.7, Cholesterol 15.2, Sodium 50.9, Carbohydrate 10.2, Fiber 0.2, Sugar 2.5, Protein 0.5
SHORTBREAD CRUST, SABLE BRETON CRUST
This is a recipe for a basic shorbread crust that can be used as a crust for pies, cheesecakes, tarts, or cookie bars. This recipe will work in an 8x8" (20x20 cm) or 9x9" (23 x 23 cm) square baking dish, a 9" (23 cm) pie plate, or a spring form pan.
Provided by Bettie
Categories All Recipes
Time 40m
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 F (177 C). Prepare your pan by lightly oiling or lining with parchment paper.
- In the bowl or a stand mixer fit with a paddle attachment, or a large bowl with a hand mixer, mix together all of the ingredients at once. The mixture will be very crumbly.
- Using damp hands, transfer the dough crumbs into the prepared dish and pat down evenly. Use a fork to dock the dough all over.
- Bake on the middle rack at 350 F (177 C). If the filling will need to be baked, par-bake the crust for 20-23 minutes until the edges are lightly browned. If the filling will not need to be baked, bake for 30-33 minutes until the crust is completely cooked and let cool completely.
- Use as the crust for lemon bars, cheesecake, ice box pie, fruit bars, etc.
Nutrition Facts : Calories 177 calories
GLUTEN FREE SHORTBREAD CRUST
I bake this at 300 to keep the crust light if you wish you could bake it at 350 to give it more color. I use salted butter so only add a pinch of salt. It you wish you increase the salt to 1/4 tsp if your butter is unsalted.
Provided by 3RiversCook
Categories Dessert
Time 35m
Yield 1 9 inch pie, 6 serving(s)
Number Of Ingredients 8
Steps:
- In a food processor add all the dry ingredients and pulse a few times to mix all ingredients.
- Add the melted butter and pulse to evenly distribute. You may need to open and scrape the bottom of the bowl to make sure it evenly gets distributed. It will look crumbly but should hold together when press together.
- Press onto a pie plate.
- Bake at 300 degrees for 15-20 minutes. It will be blonde if you prefer more color you can increase temperature to 350 and only bake 12-15 minutes.
Nutrition Facts : Calories 179.6, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 127.6, Carbohydrate 18, Fiber 0.3, Sugar 4.9, Protein 0.9
SHORTBREAD CRUST
Simple and easy shortbread crust you'll love. Especially wonderful if your planning to make a peach pie.
Provided by Silly Rabbit
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 30m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream butter and confectioners' sugar until light and fluffy. Stir together flour and baking powder; blend into butter mixture. Pat into a 9 inch pie plate.
- Bake in preheated oven for 12 to 15 minutes, or until edges are lightly browned.
Nutrition Facts : Calories 347.8 calories, Carbohydrate 31.7 g, Cholesterol 61 mg, Fat 23.3 g, Fiber 0.8 g, Protein 3.5 g, SaturatedFat 14.6 g, Sodium 179.4 mg, Sugar 7.8 g
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4.8/5 (13)Category DessertCuisine AmericanTotal Time 30 mins
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5/5 (2)Total Time 1 hr 5 minsServings 24Calories 120 per serving
- Preheat the oven to 300°F. Lightly grease two round 8" cake pans. If you worry about the shortbread possibly sticking in your particular pans, line them with parchment, and grease the parchment.
- In a medium-sized bowl, beat together the butter, sugar, vanilla, and almond extract, then mix in the flour. The dough may seem a little dry at first; keep mixing until it comes together. If it absolutely won't come together, dribble in up to 1 tablespoon of water, until it does. This is a stiff dough.
- Divide the dough in half (if you have a scale, each half will weigh about 300g), and press each half into one of the prepared pans, smoothing the surface with your fingers, or with a mini rolling pin.
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From recipeforperfection.com
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- Preheat the oven to 350 F. Line two baking sheets with parchment. Whisk together the sugar, flour, and salt in a large mixing bowl.
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- Roll out the dough to a thickness of 1/3 inch. Cut out rounds with a 1 3/4 inch cookie cutter. Note: if the dough is too soft to cut cleanly, refrigerate it for a 15 minutes or so until it firms up.
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4.8/5 (23)Total Time 15 minsCategory DessertCalories 2771 per serving
- Mix together butter, flour, and confectioner’s sugar. Press into the bottom of a 9×13-inch baking pan, a pie plate, tart pan, or other pan for your baking.
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From fodmapeveryday.com
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- Dump cookie crumbs in center of tart ring or into the tart pan and pat into an even layer along the bottom and sides. Use a straight-sided measuring cup or glass to facilitate creating an even layer (see image).
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- Bake until cookies are lightly golden brown on the edges and aromatic, about 30 minutes. Allow cookies to cool on the pan for five minutes and then transfer to wire rack to cool. Repeat using remaining dough.
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From jessicasglutenfreekitchen.com
Reviews 4Category Baking, Dessert, SnackCuisine EnglishEstimated Reading Time 5 mins
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From livingwellmom.com
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4.4/5 (29)Total Time 1 hr 5 minsCuisine AmericanCalories 91 per serving
- Preheat your oven to 350 degrees and line an 8×8 baking pan with parchment paper or spray well with non-stick spray.
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- Preheat oven to 350°. Line an 8x8 square baking pan with parchment, leaving a little hanging over the 2 sides.
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From noshtastic.com
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- Preheat the oven to 325°F. Line the bottom and sides of a 9×13 glass baking pan with parchment paper. Make sure the parchment paper hangs over the side of the pan to help make lifting the bars out of the pan easier.
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