Scottish Shortbread, Gluten-Free Recipe

Preheat oven to 350 degrees F (175 degrees C).

Place almond flour brown rice flour sorghum flour sugar cinnamon allspice cardamom ginger and salt together in a large resealable bag; seal and shake well to combine.

Mix butter and flour mixture together in a large bowl with an electric mixer until well combined.

Roll dough into walnut-size balls and place 2 inches apart onto ungreased baking sheets; flatten balls slightly.

Bake in the preheated oven until edges are golden brown about 27 minutes. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.