1. In a large mixing bowl or stand mixer, cream the softened butter, brown sugar, and cornstarch together on medium speed until smooth and creamy. Ensure there are no lumps of sugar.

2. Mix in the maple extract and salt.

3. Gradually add the gluten-free flour, mixing on low speed. Stop as soon as the dough comes together; do not overmix or the shortbread may become tough.

4. Gather the dough into a ball and flatten it into a disc. Wrap tightly in plastic wrap and refrigerate for at least 45 minutes. (Chilling is crucial for shortbread to hold its shape).

5. Preheat your oven to 325°F (165°C). Line two baking sheets with parchment paper.

6. Remove the dough from the fridge. On a lightly floured surface (use GF flour), roll the dough out to about ¼-inch thickness.

7. Cut into shapes using a cookie cutter (maple leaf shapes are festive!) or slice into simple rectangles.

8. Transfer the cookies to the prepared baking sheets, spacing them about an inch apart.

9. Bake for 18–20 minutes, or until the edges just start to turn a light golden color. Do not let them brown too much.

10. Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

11. While cookies cool, whisk together the powdered sugar and maple syrup in a small bowl until smooth. If the glaze is too thick, add a teaspoon of water or milk.

12. Dip the top of each cooled cookie into the glaze or drizzle it over the top. Let the glaze set before serving.