Ingredients

The following ingredients have 16 Servings
  • 2 Cups Gluten-Free All Purpose Flour (or Baking Flour)
  • 1 Cup (2 Sticks) Vegan/Allergy-Free Butter (I use MELT)
  • 1/2 (to 3/4) Cup Erythritol (or preferred granulated sweetener)
  • 1 Tsp Pure Madagascar Bourbon Vanilla Extract (optional)

Instruction

  • In a large mixing bowl, combine the flour, butter (cubed or cut into chunks), sweetener, and any other flavorings you are using.
  • Mix and knead the dough together, using your hands, and make sure the butter is fully incorporated.
  • Chill the dough for at least 1 hour in the fridge.
  • Preheat the oven to 325°F.
  • Line an 8x8 or 9x9 inch square baking pan with parchment paper.
  • Remove the dough a few minutes before you try pressing it into the pan or rolling it out for the cut-out method.
  • Press the dough into the lined pan, about 1/2 inch thickness, and smooth out the top.
  • Take a sharpe knife to score your bars or squares and prick the centers with a fork.
  • Bake the shortbread in the preheated oven for 35-40 minutes.
  • Remove the shortbread and while still warm, fully slice through the scored sections.
  • Lift the cookies out of the pan, using the parchment paper and then transfer each cookie carefully to a wire rack to cool completely.