This easy recipe comes together fast. I should warn you though, that several members of my household independently described these as addictive. So remember, “With great shortbread, comes great responsibility”.
1 cup brown rice flour
1/4 cup potato starch
1/4 cup tapioca flour
1/2 teaspoon xanthan gum
2/3 cup gluten-free quick-cooking oats
1 cup softened (not melted) butter (or use dairy free margarine)
2/3 cup firmly-packed brown sugar
Preheat oven to 300 degrees. Combine all the ingredients in a large bowl and mix until well-blended, but somewhat crumbly. Press firmly and evenly into a lightly greased jelly roll pan (10″ x 15″). Bake for 45 minutes. Cut into squares or bars while still warm, then cool in the pan.
You can eat the shortbread plain, but I melted 1/3 cup chocolate chips and 1/3 cup butterscotch chips in a double boiler. Then spread the melted chips on the shortbread while it was warm. I cut the shortbread into squares immediately after I had frosted them, but left them in the pan until they were cool.