Gluten-free, lactose-free Shortbread

Gluten-free, lactose-free Shortbread

Recipe by cookiesthatfeelgood_ny6m5bCourse: Uncategorized


Prep time


Cooking time




  • 200 grams white rice flour

  • 90 grams of millet or oat flour

  • 50 grams sweet white rice flour

  • 1 teaspoon salt

  • 1/4 teaspoon baking powder

  • 1 tablespoon flax

  • 180 grams of ghee

  • 1/2 cup honey

  • 1 teaspoon vanilla extract


  • Preheat oven to 325°F. Lightly oil a silicone, glass, or non-stick pan or mold.
  • Measure out dry ingredientsu002du002d flour, salt, flax and baking powderu002du002d into a large bowl. Stir or wisk to combine.
  • Combine wet ingredientsu002du002d honey, ghee, and vanillau002du002d in a separate large bowl. Mix with spoon or mixer until ingredients are well combined.
  • Pour the dry mixture into the bowl with the wet mixture and use a spoon or electric mixer to combine. Mix until well combined.
  • Lightly flour your countertop (with white rice flour). Using a rolling pin, roll dough out, about 1/4-inch thick. Cut using a cookie cutter and place on prepared baking sheet, about two inches apart.
  • Bake until cookies are lightly golden brown, about 15 minutes. Allow cookies to cool on the pan for 20 minutes. Once cool, turn out the cookie onto a flat surface and cut into squares.

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