I could sense some doubt when I mentioned making a gluten-free shortbread.
I heard, “You can’t do that, it just won’t work” enough times to almost start believing it myself. I was like the kid who was discouraged from doing something dangerously daring and just wanted to do it anyway to prove everyone wrong.
Armed only with a gluten-free butter cookie that crumbled like a dry sandcastle when touched, I was ready for some structure science. This drop cookie was great for a trifle maybe, but not-so-impressive for solo presentation.
True shortbread should be strong enough to be cut in to wedges or squares, but still tender enough to melt in your mouth.