My plan was to actually make gluten-free oatmeal cookies today but when I got home I discovered I didn’t have any oats so the next best thing of course is shortbread. Shortbread is one of my favourite types of cookies, but traditional shortbread has never been something my family makes for the holidays (my grandmother makes a lighter dutch version of short bread). I wanted to see what kind of gluten-free/vegan recipes there was out there for short bread. They turned out better than expected, they weren’t dry either, which was my fear using rice flour. Chocolate Drizzled Gluten-Free Shortbread
Adapted from London Bakes Makes Roughly 20 cookies
1 vanilla bean pod
2 tbsp + 2 tsp maple syrup
1/4 cup icing sugar
a pinch of salt
1 stick (1/2 cup) unsalted butter or earth balance margarine, softened
1 cup gluten free flour mix or 1 cup rice flour and 1/2 cup corn starch
chocolate for drizzling (I bought a lindt cassis chocolate bar and melted it)
Whisk together the vanilla bean, maple syrup and salt in a food processor, mixer or bowl. Beat together with margarine or butter until it is smooth.
Add icing sugar and continue to mix.
Add your flour mix(s) and blend until a dough forms.
Lay out parchment onto a baking sheet and make your own formations out of the dough (with cookie cutters) or just roll dough into balls.
Put the baking sheet or cookie forms in the fridge for 25 minutes.
Take out and put in oven at 300 degrees F
Bake for 10-12 minutes until lightly browned.
Melt your chocolate in a saucepan until it has become liquid, if it is too thick add a bit of milk to thin it out. Drizzle chocolate over top of cookies and let stand for 10 minutes. If chocolate hasn’t hardened put cookies in fridge for 15 minutes.