Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Soy-Free, Peanut-Free
This recipe is a little more particular than most of my others. The difference between just enough dairy-free spread and too much turns shortbread into cookies (they spread on the pan). The good news is that both results are delicious. Oh, and be sure to use a good quality dairy-free spread made with quality oils and not too much water. You will need the oil to retain the shape of the shortbread. When made properly, it should not spread out on the pan at all, just dry to melt-in-your-mouth goodness.
½ cup arrowroot flour/starch
½ cup icing sugar (corn and gluten-free)
½ cup sweet rice flour (or regular rice flour)
½ cup potato starch (NOT potato flour)
½ cup Earth Balance Margarine/spread (NOT whipped) – you may need a little more*
Sift the arrowroot flour, icing sugar, rice flour, and potato starch together. If they do not completely combine, use a wire whisk to finish the job.
Add the Earth Balance margarine and cut it into the flour (using a pastry cutter or fork) until the dough is crumbly. Test the dough to see if it will hold/squish together to form a ball. *If it is still too crumbly, cut in another tablespoon of margarine (repeat up to 3 tablespoons). The dough should hold together well, but NOT be too soft (This will cause the cookies to spread during baking). Once it holds together well, use your hands to knead the dough a few times and form a solid, heavy ball. Split the dough into two halves and form two 8 inch long square logs or rolls. Wrap these in cling wrap and thoroughly chill the dough (at least one hour or overnight).
Preheat the oven to 300 degrees F. Cover a baking sheet with baking parchment. Slice the dough in ¼ to ½ inch slices and place them on the baking sheet. If the dough was made correctly, it will not spread. Decorate with sprinkles if desired. Bake for 25 minutes or until completely dry (they may brown slightly on the edges, but this is not necessary). Cool and enjoy!
Makes about 2 dozen