Low Iodine Scottish Shortbread Cookies

Total time1 hr 10 min

Prep time15 min

Cook time25 min

4.8

(11)

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Ingredients

24 servings

1 cup (2 sticks) unsalted butter, softened
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
½ cup powdered sugar, sifted
2 cups all-purpose flour
¼ cup rice flour
¼ tsp fine sea salt
Chef's tip
Fine sea salt and table salt measure the same - no conversion needed.
½ tsp vanilla extract (optional)

For serving

1–2 tbsp granulated sugar, for sprinkling (optional)

Instructions

1
Preheat the oven to 325°F (165°C). Line two baking sheets with parchment paper.
2
Beat the softened butter and powdered sugar together in a stand mixer fitted with the paddle attachment (or with a hand mixer) on medium speed until pale and fluffy, about 3 minutes.

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