THE RECIPE JOURNAL · Dessert
Irish Shortbread Recipe: Wheat-Free Version
This wheat-free Irish shortbread is a delicious twist on a classic treat, perfect for anyone avoiding gluten. With a buttery, crumbly texture and a hint of sweetness, it’s sure to become a favorite in your kitchen.
FROM THE KITCHEN • Irish Shortbread Recipe: Wheat-Free Version
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
FROM OUR VIDEO COLLECTION
Sautéed chicken and potatoes
Something delicious to watch next.
01
Step 1
Start by heating your oven to 300°F (150°C) and lining two 8-inch cake pans with parchment paper. In a bowl, mix the butter and sugar together with a wooden spoon until the mixture feels soft, creamy, and well combined. Next, stir in the rye and corn flours until everything comes together into a dough. Split the dough into two equal parts and press each one evenly into the prepared pans. Take a fork and gently prick several rows of small holes across the surface of each shortbread. If you like, sprinkle some colored sugar on top for a little extra sparkle. Pop the pans into the oven and bake for about 45 minutes to an hour, until the tops are a lovely golden color and the edges have deepened to a slightly darker brown. While the shortbread is still warm, cut each one into 8 wedges. Let them cool completely before storing in a cookie tin or container lined with parchment or wax paper to keep them fresh.
Why you’ll love it
This shortbread is delightfully crumbly and buttery, just like the traditional treat, but made without wheat. It’s perfect for those who need a gluten-free option without sacrificing flavor or texture. Every bite feels like a cozy, homemade indulgence.
How to serve
Serve these buttery cookies with a cup of tea or coffee for a comforting snack. They also pair wonderfully with fresh berries or a drizzle of honey for a simple, sweet treat.
Storage & leftovers
Store the shortbread in an airtight container at room temperature to keep it crisp. It will stay fresh for up to a week. For longer storage, freeze the cookies in a sealed bag and thaw at room temperature before serving.
