I searched long and hard for a traditional shortbread recipe for gluten-free baking, and in the end I found a bunch but none that I really liked. So I took the measurements and went with my own flour combination. In the end it was absolutely delicious and I look forward to making this recipe again! Serve them alongside some strawberry jams, or pick your favorite flavors.
1 1/4 cup Irish butter
1 cup sugar
1 1/4 cup gluten-free oat flour
1 cup tapioca flour
Combine butter and sugar, and mix until well combined, either with a spoon or mixer. Add both flours, and a touch of salt, if you so desire.
Spread in a pan to about 1 inch thick, cover with Saran wrap and refrigerate for 30 minutes. Smooth out the dough so there are no wrinkles or uneven areas. If there is empty space in your pan, it’s fine. The dough doesn’t need to fill the entire pan. It’s only important that it is 1 inch thick for baking.
Heat oven to 350 degrees. Remove the Saran wrap. Sprinkle the top with a bit of sugar.
Bake 20 to 25 minutes or until firm and just slightly golden around the edges. Allow to cool completely before slicing into desired squares.