Gluten-free Shortbread

Shortbread originates from Scotland, but it's traditionally prepared throughout the entire UK -- and for good reason: it's absolutely delicious! Buttery, sweet, salty, chewy yet crumbly. Enjoyed as is or alongside a hot cup of coffee or tea, this melt-in-your-mouth pastry is the epitome of simplicity at its best.

With just five main ingredients, it's a no-fail recipe. I make this every year around St. Patrick's Day and honestly don't think I've ever met someone who doesn't love shortbread. (Bonus that it's gluten-free and nobody would ever notice.)

The caraway seeds aren't traditional but add a little extra flavor and crunch on top. If you don't prefer them, feel free to omit or sub in another flavor like citrus zest.  Enjoy! -KM

INGREDIENTS ~ yields (1) 9x9 pan

• 1/2 cup granulated sugar, plus 1-2 tablespoons for topping
• 1 and 1/4 cups unsalted butter at room temperature (Kerry Gold, preferred)
• 1/2 teaspoon pure vanilla extract 
• 1 teaspoon Kosher salt
• 2 cups all-purpose gluten-free flour blend (I used Cup4Cup)
• 1/4 teaspoon caraway seed, crushed

METHOD:

• Preheat oven to 350 degrees F. Line a 9x9 baking pan with parchment paper. Set aside.
• In a large mixing bowl (or stand mixer), cream together the sugar, butter and vanilla. Scrape down the sides and then add the salt and flour, 1 cup at a time, until well-combined. 
• Dump dough into pan and spread out evenly, using a little water on your fingertips to help the process - gluten-free dough is a bit more sticky! *TIP: I also like using a piece of parchment paper to press and smooth the dough into the pan evenly ... just peel it off before baking! 
• In a small bowl, combine the crushed caraway seed and 1-2 tablespoons of sugar. Dock the dough with a fork, sprinkle with the sugar mixture and bake about 30 minutes or until golden. 
• Cool at least 10 minutes at room temperature prior to slicing & serving. 
• Shortbread can be stored in an airtight container at room temperature up to week, refrigerated for 10 days or kept in the freezer up to 3 months. 

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