Gluten-Free Rosemary And Parmesan Shortbreads
- 1 cup gluten-free cornstarch
- 3/4 cup rice flour
- 1/2 cup gram flour (chickpea flour)
- 1/2 cup finely grated Parmesan cheese
- 12 tbsp (1 1/2 sticks) butter, at room temperature
- 2 tbsp milk
- 1 tbsp finely chopped rosemary leaves
- Preheat the oven to 350u0b0F. Line 2 baking pans with parchment paper.
- Place the cornstarch, flours and Parmesan cheese in a large bowl. Using your fingertips, rub the butter into the flour mixture until the mixture starts to form a dough. Add the milk and rosemary. Knead gently until the dough comes together.
- Roll level tablespoons of the mixture into balls. Place, 1 inch apart, on the prepared pans. Flatten with the palm of your hand. Using a fork, mark the top in a crisscross pattern.
- Bake for 15 mins, or until lightly browned. Cool in pans 5 mins. Remove from pans; cool completely on wire rack.
cornstarch, rice flour, gram flour, parmesan cheese, butter, milk, rosemary
Taken from recipes-plus.com/api/v2.0/recipes/32759 (may not work)