Holiday Baking Part 2

 Todays yummy treat is brought to you by the Scots. 

Although shortbread is commonly attributed to the Scots there are other examples found in other European countries such as Sweden and Denmark as well as other parts of England, but it is the Scottish version that is popular throughout the world. 

Variations of shortbread have been around since medieval times but it was not until the 16th century that the cookie version became popular. 

Like gingerbread, shortbread included some expensive ingredients and therefore was only made for special occasions particularly around Christmas and for weddings. Today shortbread cookies are commonplace in grocery stores around Christmas time. 
Although traditionally shortbread is flavoured with vanilla, in modern times other flavours have become popular such as lavender, chocolate, caramel and sometimes powdered sugar is sprinkled on top.

As this recipe for shortbread has none of the common allergens they are great to make for gifts to give out to people without worrying that they could pose a threat.

Please enjoy this wonderfully easy recipe and savour the melting effect on your tongue as you bite into one.

Prep time: 
Cook time: 
Total time: 
Serves: 20-30 Cookies
  • 1⅓ cups gluten free flour (preferably rice flour)
  • ½ cup coconut flour
  • ½ cup corn starch
  • 1 tsp salt
  • ¼ tsp baking powder
  • ¼ tsp xanthan gum
  • 14 tbsp vegan butter or shortening ( I used half butter/half shortening)
  • ¾ cup white sugar
  • 1 tsp vanilla
  1. Preheat oven to 300°F. Line baking sheet with parchment paper.
  2. In small bowl, whisk together both flours, cornstarch, salt, baking powder, and xanthan gum.
  3. In bowl of stand mixer fitted with paddle attachment or by hand, cream butter, sugar, and vanilla extract together, on medium-low speed, until a thick paste forms, about 30 seconds.
  4. Add dry ingredients and mix until a dough forms, about three minutes.
  5. Lightly flour countertop.
  6. Turn dough out onto counter and shape dough into a disk. Using a rolling pin, roll dough out, about ¼-inch thick, use plastic wrap on top of dough if it sticks to rolling pin. Cut using a round cutter and place cookies on prepared baking sheet, about two inches apart, use the prongs of a fork to mark the tops of each cookie.
  7. Bake until cookies are lightly golden brown on the edges, about 15-20 minutes.
  8. Allow cookies to cool on the baking sheet for five minutes and then transfer to wire rack to cool. Repeat using remaining dough.

Come back tomorrow for the last day of holiday baking where I show you how to make chocolate truffles!


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