When you think of Christmas, what scents or flavours do you associate it with? For me, peppermint and shortbread always come to mind.
I eat my fair share of shortbread during the holiday season and I must say they are one of the best cookies to make gluten-free. Maybe because they tend to have more butter than flour…but regardless, they always seem to turn out with the exact ‘melt-in-your-mouth’ consistency as ‘gluten-full- shortbread.
My go-to shortbread recipe has always been ‘Grandma’s Shortbread’ on the back of the Fleischmann’s Canada Corn Starch box. It’s fool proof and also easy to turn gluten-free by subsituting wheat flour with a gluten-free blend.
Sometimes gluten-free all-purpose flour can be tough to use as a replacement for all-purpose white, wheat flour because the consistency turns out too tough or grainy. For example, Robin Hood Gluten Free Flour is awful for making shortbread. The consistency is super grainy and the flavour turns out almost sour – not a fan!
One of the best ‘cup-for-cup’ gluten-free all-purpose florus I’ve come across so far has been Glutino’s All Purpose Flour Mix. It isn’t grainy and offers a smooth finish to baked goods. I would definitely recommend picking up a box of this for your holiday treats.
I usually top my shortbreads with a Milk Chocolate Chipit, but with my last batch I chopped up Hershey Peppermint Bark Bells and topped the cookies with those. They add a minty, Christmasy flavour (they’re also delicious to eat on their own). If you’re not in the Christmas mood yet, you probably will be after these cookies.
Gluten-Free Shortbread Cookies
1 cup gluten-free all purpose flour (Glutino’s All-Purpose Flour Mix)
1/2 cup icing sugar
1/2 cup corn starch
3/4 cups butter (room temperature, or nooked in the microwave)
6 Hershey Peppermint Bark Bells (chopped)
Preheat oven to 300 degrees F and line two cookie sheets with parchment paper.
With a hand mixer (or stand mixer), mix butter until smooth and fluffy.
In a separate bowl, sift the gluten-free all-purpose flour, icing sugar and corn starch. Sifting the dry ingredients together enusres that there are no large clumps – it essentially aerates the ingredients.
Combine the dry ingredients with the butter and continue to mix with the hand mixer. YOu will then have to combine the ingredients with your hands to form a ball of dough. Chill in the fridge for 20 minutes and then roll one inch balls and place two to three inches apart from one another.
Bake for 10 minutes, top the cookies with the chocolate pieces and bake for an additional 10-12 – until slightly golden.
What’s your favourite holiday/Christmas cookie? Comment below to let me know for your chance to win Glutino coupons!
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