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.
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Gluten Free Lemon and Coconut Shortbread Cookies
51
Yield: Makes appx 2 1/2 dozen cookies
A recipe for tender, buttery, gluten free shortbread cookies with added lemon and coconut.
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.