There’s nothing like a good shortbread cookie with a cup of tea. We used to devour one of my former client’s gluten free lemon shortbread cookies (Simply Shari’s), but I can’t have them anymore because they contain tapioca and citrus. My husband still enjoys them, though. Meanwhile, since my flour blend recipe calls for tapioca or cornstarch, I can make my own shortbread cookies. My hubby misses lemon desserts since I realized I was allergic to it. So, I’m trying to make enough to freeze for him to enjoy!. I hope you enjoy them as well.
[showmyads]
A recipe for tender, buttery, gluten free shortbread cookies with added lemon and coconut.
Ingredients:
- 1 1/2 cups Carla's Gluten Free All-Purpose Flour Blend
- 1/2 cup certified gluten-free oat flour (Bob's Red Mill or Cream Hill Estates) (or sorghum flour + 1 add'tl Tbsp butter)
- 1/4 cup cornstarch (or potato starch)
- 2/3 cup confectioners' sugar
- 2 Tablespoons shredded coconut (optional)
- 1 Tablespoon lemon zest (from 1 1/2 - 2 lemons)
- 1/4 teaspoon salt
- 14 Tablespoons unsalted butter, each tablespoon cut into 4 pieces
Instructions:
- In a stand mixer, fitted with the paddle attachment, place all dry ingredients, including coconut and lemon zest. Beat on low to thoroughly combine.
- Add butter and beat on low speed just until the mixture forms into dough.
- Transfer the dough onto a sheet of plastic wrap. Shape into a 12-inch log. Wrap tightly and refrigerate for about 1 hour or until firm and cold.
- Preheat oven to 350ºF.
- Unwrap chilled dough, and cut into 1/2-inch thick slices. Transfer the slices to a parchment or silicone baking mat-lined baking sheet.
- Bake for 15-20 minutes or until the cookies are lightly golden around the edges.
- Allow the cookies to cool on the baking sheet for 3 - 5 minutes or until they can be transferred to a wire rack without breaking. Allow to cool on a wire rack.