It’s Christmas time, and we’ve been experimenting! Now, even before I was gluten free, I was not a great baker. I can cook anything for breakfast, lunch or dinner, but when it comes to desserts, I am a slave to box mixes for the most part. Having to make things GF doesn’t come easily to me, and I judge my success by one thing only – does it taste good?
So I’m pleased to say that this shortbread recipe was pretty successful in that it was a straight conversion from regular flour to a pre-mixed Multi Purpose GF Flour.
Of course, to make them special, I went ahead and created three different kinds of cookie with the same dough. If you’d like to give it a go, it’s pretty darn simple.
1 C packed light brown sugar
2 C (4 sticks) unsalted butter
1 tsp salt
4 C GF flour
Cream together the sugar, salt and butter. Then add in the flour until a nice soft dough forms.
Flour your counter top and gently knead the dough for a few minutes until it is firm enough to roll out.
Roll to 1/4 or 1/2 inch thick and then cut into shapes.
Bake in the oven at 325 for 20 minutes or so.
For the basic shortbread, I simply cut it into strips and then poked holes with a fork. Or rather, I let Dexter help out, which he LOVED.
Hint: Holding a nearly-3 year old and guiding him with a butter knife is tricky! Maybe next time get a step stool!!
The cookie comes out very crumbly and buttery, and it’s not very sweet at all. It’s perfect for dunking in milk or coffee.
Then, we have our chocolate-dipped shortbread. Simply melt some chocolate chips until shiny and liquid. Then dunk the ends of the shortbread into it, place on a foil-lined tray and let set in the fridge for at least 15 minutes.
You can also cover just the bottom of the cookie, or if you’re really decadent do the whole thing!
The only thing I will say is that the cookies are kind of delicate and fall apart easily. Be careful when you dunk, as you may end up breaking the cookie in half. I speak from experience!
The final cookie came about because I overcooked this batch. I had rolled them slightly thinner than they should have been, and as such they cooked faster and were very brown when I removed them from the oven. The taste was ever so slightly off, so I decided to glaze them.
To make the glaze, take two cups of powdered sugar and mix with a couple of teaspoons of milk. I used almond milk, as it’s what we drink in this house. Stir it all up until it is a nice runny glaze and then dunk those cookies into it. Set them on a cooling rack with a tray underneath to catch the excess.
What’s your favorite Christmas cookie? Mine is the delicious Almond Snowball cookie! Watch for my GF recipe coming soon!