I hope you all had a wonderful weekend.
Today I am talking about an attempt at gluten free shortbread. It was a challenge. This recipe is more cookie and less shortbread, but nonetheless it’s still delicious. I originally wasn’t going to post because the cookies weren’t “perfect,” but thankfully my husband told me that was a dumb idea…so now you get the recipe!
I’ve been binging on the Great British Baking Show and I’m so addicted. I want to bake EVERYTHING they do, but since I can’t have gluten or dairy, I have to think of new ways to create their scrumptious creations. I am definitely not a well-practiced baker, so I have a lot of learning to do. Especially with converting to “free” style. Wah wah.
Next weekend I plan to make TONS of new goodies, so stay tuned!
- 1 cup almond flour
- 1/4 cup brown rice flour
- 1/4 cup tapioca starch
- 3/8 cup coconut sugar
- 8 Tbsp butter, softened and cut into small cubes
- 2 tsp almond extract
- 1/4 cup mini dark chocolate chips
1. Mix the flours and sugar in a mixer.
2. Make a well in the middle of the mixture and add the cubed butter and almond extract. Mix until the dough comes together in a ball.
3. Fold in the chocolate chips.
4. Quickly place the ball of dough on parchment paper and roll out to about 1 inch thick (too much time here will melt the butter!). Wrap in the parchment paper covering all ends and refrigerate for one hour or until firm.
5. Preheat the oven to 375. Get the firm dough out of the fridge and cut into 1 inch rectangles. Bake for 8-10 minutes or until slightly golden.