Gluten-Free Rosemary And Parmesan Shortbreads

1. 1

   Preheat the oven to 350u00b0F. Line 2 baking pans with parchment paper.

2. 2

   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.

3. 3

   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.

4. 4

   Bake for 15 mins, or until lightly browned. Cool in pans 5 mins. Remove from pans; cool completely on wire rack.

* Per serving · 4 servings · Values may vary.

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