September 24, 2010

Gluten-Free Lime Shortbread Sandwiches

I first glimpsed a version of these cookies on foodgawker, posted by Jamie (aka Sophistimom).  There's nothing I love more than a simple shortbread cookie, especially one bursting with citrus flavor. 

I tweaked the original recipe a bit and made them gluten-free by replacing the all-purpose flour with superfine brown rice flour.  It worked like a dream.   The finished cookies were delicious and you can't even tell the difference.  The crumb is tight and crisp, just how a shortbread should be.  I gave samples to two gluten-free friends and both gave the thumbs up.  

Gluten-Free Lime Shortbread Sandwiches (adapted from Sophistimom)

12 tablespoons butter
1/2 cup confectioner’s sugar
zest of 2 limes
1 tablespoon lime juice
1/2 teaspoon pure vanilla extract
pinch salt
1 1/4 cups superfine brown rice flour (I use Authentic Foods)
1/4 cup cornstarch
lime buttercream filling

Preheat the oven to 325 degrees. Line 2 baking sheets with parchment paper.

In the bowl of an electric mixer fitted with the paddle attachment, cream together butter, confectioner’s sugar, and lime zest until smooth. Add in lime juice and vanilla.

In a small bowl, combine salt, rice flour, and cornstarch. With the mixer on low, slowly add to the wet ingredients. Scrape down the bowl as necessary, and mix until well combined, but do not over mix.

Place dough in a pastry bag fitted with a large star tip and pipe small 1 inch rosettes onto the cookie sheets. Bake for 15 minutes, or until the edges just barely begin to brown. Allow to cool on a cooling rack. Match up cookies of similar sizes and sandwich together with a small amount of frosting.

Lime Buttercream Filling

2 tablespoons unsalted butter
1 1/4 cups confectioner’s sugar
1 tablespoon freshly squeezed lime juice
zest of 1 lime

Combine all ingredients and mix until smooth. Add more liquid or sugar as necessary to create the desired consistency.


  1. These look so good, I LOVE that they are gluten free!

  2. Mmmmm, I bet this are just delicious! I love a good citrus-y cookie, and gluten free! Awesome!

  3. Anonymous9/26/2010

    They look so cute and delicious. Is there a way to substitute the brown rice flour for white rice flour?

  4. I haven't tried using white rice flour myself just because I prefer Authentic Foods superfine brown rice, but I definitely suggest testing it out to see if it works. Good Luck!


  5. Anonymous9/29/2010

    Me again!

    I just had to report back to you, seeing as its your recipe. :)

    I used white rice flour instead of brown, and used lemon instead of lime.
    They turned out AWESOME! Reminded me of those lemon meltaway cookies. The best gluten free recipe I've tried so far. Defiantly will be make this again.

  6. How lovely! can't wait to try it!

  7. What a great idea, we call these Vienese Whirls!


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