Gluten Free Shortbread
½ cup butter (vegan option – coconut oil – it will have a coconut flavour)
4 tbsp arrowroot starch
¼ cup raw cane sugar
2 cups brown rice flour – extra ½ cup depending on consistency and for rolling*
Add flavour of choice (see below)
*The consistency should feel a bit dry, but not crumbly. It should be able to form into a large round ball.
¼ cup chopped dried Cranberries sweetened with apple juice
Or ½ tbsp lemon zest and ¼ cup dried blueberries (FAVOURITE)
Or ¼ cup mini dark chocolate chips (ensure GF if necessary)
Or 1/8 cup mini chocolate chips (ensure GF if necessary) and 1/8 cup finely chopped or shaved hazelnuts
Or nothing, and maybe garnish with a chocolate chip (ensure GF if necessary)
1. Combine butter, arrowroot starch and sugar – then work in rice flour with your hands (can be sticky so just add more flour or work with spoon or stand mixer)
2. Form into a ball, cover with saran wrap and refrigerate for 1 – 2 hours until cold.
3. Remove from fridge, and dust surface and roller with rice flour and cut into shapes – solid shapes like circles or squares work best. I find the most effective way to make these shortbread cookies is by using a silicone baking pan with tiny square cut outs. When cooked, just pop them out. Otherwise place on a baking sheet with parchment paper if you choose to roll and cut them out, and place in the fridge for at least 1 hour before baking to help prevent spreading.
4. Bake at 375F for 15 – 20 minutes until the edges look slightly browned.