These cookies were created for two reasons. First: they are
the 12th post for my holiday “12 Days of Cookies” on my Facebook
recipe page (I saved the best ‘til last!)
Second: they are one of my husband’s favourite kinds of cookies, and I
thought it would be a nice Christmas gift for him!
I sweetened them with pure dark Maple syrup, and the flavour, while not quite traditional, is divine!
As for making them grain free, as is more the norm for my
baking, that was a struggle. I couldn’t seem to strike the right combo of ingredients. But, when
I added in the rice flour (which is still a traditional shortbread ingredient)
the whole cookie came together beautifully. Chill the dough thoroughly to make
rolling out a breeze!
They do make a very tender cookie, so take care when handling
the finished product, as I had a few that broke when I was plating them for a
gathering.Let them cool completely before attempting to move them at all...unless you are taste testing of course!!
Gluten Free Shortbread Cookies
1 cup Butter, room temp
½ cup Maple syrup
1 ½ cups Arrowroot flour (plus a bit more for rolling out
the dough
1 c white rice flour
Pinch salt
Preheat oven to 350F
Cream the butter in the bowl of a stand mixer until nice and
creamy.
Add the maple syrup and mix until well blended.
Turn mixer off, add flours and salt, turn mixer on low (to
avoid a large cloud of dust!!) and mix until it all comes together into a nice
dough.
Do not over-mix!
Shape dough quickly into a disk and refrigerate for
at least
30 minutes or until firm.
On a lightly arrowroot or rice floured board or piece of waxed
paper, roll out dough into a ¼ inch flat disc. Cut into desired shapes,
re-rolling scraps(and chilling if needed) until all is used up.
Carefully place on parchment lined cookie
sheet, prick with fork
if desired for a more traditional look.
Bake in preheated oven for 12-13 minutes or until they just
slightly start to turn brown at the edges.
(You don’t want much colour at all!!)
Carefully remove from pan and let cool on a wire rack. Store in an airtight container
on the counter for a few days, or in the freezer for longer storage.
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