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 ground flax

  • 180 grams of ghee

  • 1/2 cup honey

  • 1 teaspoon vanilla extract


  • Preheat oven to 325°F.
  • Make flax egg — combine 1 tbsp of ground flax with 2tbsp of hot water in a small cup or bowl. Stir to combine and let sit for several minutes.
  • Measure out dry ingredients—- flour, salt, and baking powder—- into a large bowl. Stir or wisk to combine.
  • Combine wet ingredients—- honey, ghee, flax egg and vanilla—- 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.
  • Prepare your pan. You can use a glass baking dish or other type of pan with sides. A roasting pan lined with parchment paper will work well. If you choose to use a glass dish, lightly oil it before putting in the dough.
  • Press dough into the pan. Flatten until the dough is about 1/4 to 1/3 in thick.
  • 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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