As we countdown to Christmas and still await the arrival of our darling girl (41 weeks) – we are taking each day as it comes, spending time with each other, friends and family. Wrapping gifts, adding decorations around the home, and baking more treats – because, why not right? Shortbread cookies are a family classic. I shared the recipe I use with you last year, but I thought I would share it again! This time around, I tried a new all-purpose gluten-free flour, which wasn’t as naturally sweet as the one I used last year (I think it was Jules Flour). I added a hint of vanilla as well, but the formula is essentially the same and they turned out quite yummy. So tasty in fact, that even though they are in the freezer, waiting for their Christmas Eve debut, I’ve eaten a few frozen already 😉
The delightful thing about shortbread is decorating them with colourful sprinkles and cutting them into festive shapes. Which Christmas cookie cutter shape is your favorite? I love my gingerbread man and my teddy bear cutters!
- 1 1/2 cups of all purpose gluten-free flour ( I used Robin Hood)
- 3/4 cups of white rice flour
- 2 egg yolks
- 1/2 teaspoon of pure vanilla
- 1 cup confectioner’s sugar
- 1 cup salted butter, room temperature
- In a large bowl, cream butter and sugar together. Add in two whisked egg yokes, mix well.
- Slowly add brown rice and all purpose flour to the mix. Create dough using your hands.
- Once you have a nice smooth dough (that isn’t too soft), you can begin rolling it out to cut the cookies.
- If your dough is soft, allow to cool in the fridge for about 30 minutes before rolling it out.
- Roll dough to about 1/4 inch thick ( a little less than 1cm) dust cookie cutters with flour and begin cutting your shapes.
- Place on parchment lined baking sheets.
- Decorate with sprinkles or candies.
- Bake cookies at 350F for 8-10 minutes.
- Watch for the golden edges and pull them out.
- Let them cool 5 minutes before trying to move them.