Gluten-Free Rosemary And Parmesan Shortbreads - cooking recipe

Ingredients

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

Preparation

Preheat the oven to 350\u00b0F. 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.