Grammy's Kitchen · Shortbread · Gluten Free Shortbread Cookies
One of 67 shortbread recipes we measured
It ranks #5 of 67 for center texture among the shortbread recipes we compared. 2 cooks on www.eatingonadime.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 67.
| this recipe | typical | |
|---|---|---|
| fat | 35% | 86% |
| total sugar | 42% | 56% |
| salt | 0% | 1% |
Adapts cleanly: dairy-free, egg-free, gluten-free (documented swaps, applied on the dish page)
Weights computed by us.
| 240 g | 2 1/2 cups Almond Flour ((I personally love Bob's Red Mill)) |
| 85 g | 6 tablespoons Butter ((softened)) |
| 100 g | 1/2 cup sugar ((or you can use Erythritol or other granular sweetener)) |
| 4 g | 1 tsp Vanilla Extract |
Method: 7 steps, published by www.eatingonadime.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made these for my gluten free friend. She loved them! I used a whole stick of butter. They were delicious!” — a cook, 5.0★