Melt in your mouth, gluten free, little baby drops of shortbread delight. Tea is just too wet without one.
There are a few tricks to making the perfect, crumbly, melt in your mouth shortbread cookie.
1. Creaming the butter and sugar – Leave the butter out for an hour so that it is soft. Don’t over beat the butter and sugar. They are not meant to be light and fluffy. Just beat until mixed together.
2. Making the dough – At first, the dough will seem as if it is not coming together and it will look too crumbly. Don’t worry. Just keep pressing the dough together and working it with your hands until it can be rolled.
3. Because these are gluten free, you need to use a binding agent to stop the cookies spreading. I used superfood chia seeds but you can also use xanthan gum.
4. Don’t over cook them – They just need to be firm to the touch, not browned. Once they cool they will hold together.
5. Always drink hot, creamy tea from a bone china cup and saucer with your shortbreads, preferably at 3pm.
- 1¾ Cups Gluten Free Flour
- ½ cup Cornstarch
- ¼ tsp Baking Powder
- ¼ tsp Chia Seeds
- 7 ounces (14 Tbs) Butter - Room Temp
- ¾ Cup Coconut Crystals
- 1 tsp Vanilla Extract
- Preheat oven 300F.
- Cream the butter and sugar until blended.
- Add dry ingredients and form into a dough ball. Work the dough ball for 2-3 minutes until it holds together.
- Roll out dough to ¼ inch thick and cut the cookies with a cookie cutter.
- Place on a baking tray lined with parchment paper.
- Bake until slightly Slightly golden brown about 15-17 minutes.
- Leave to cool for 5 minutes and transfer to cooling rack.