Thursday, August 20, 2015

gluten, egg and dairy free shortbread cookies

In my house there are gluten, dairy, nut and poultry allergies which have been making for some new  baking adventures. We have been slowing testing out our favorite recipes and seeing which ones can go "free" of all of the above by simply swapping ingredients. Brownies and cakes have been a mess but cookies have been working out pretty good.
The clear winner has been shortbread you would not know that beloved butter and flour and not in these cookies!

What you will need: (this was adapted from the recipe on the cornstarch box)
  • 1/2 cup cornstarch
  • 1/2 cup icing sugar
  • 1 cup gluten free flour mix (presidents choice makes a nice one)
  • 3/4 cup margarine (room temp)
  • dairy free (completely optional) chocolate chips to drizzle or jam of your choice. 
How to make:
Sift cornstarch, icing sugar and flour. Blend in butter with spoon.
With a tablespoon measuring spoon, scoop out dough and place on a parchment paper lined cookie sheet. Indent a thumbprint if you please.
Bake at 300 degrees for 15 to 20 minutes depending on your oven or until firm, but not brown.

And there you have it they are super simple and turn out flakey and "buttery" even though there is not much in them.
If anybody else has any links to good simple clean baking/cooking recipes or books do let me know!

the jam version is very very good!

2 comments:

  1. I must make these immediately!!! Not only are they GF, but they're egg-free, too, so I can eat them as is without any substitutions or subtractions. Thank you for sharing this awesome cookie recipe with us. I really appreciate it! (And will be making them super soon!)

    Big hugs,
    ♥ Jessica

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  2. i've always wondered how gluten/dairy free desserts compare to "regular" ones.. these look so appetizing, daphne! :D

    Have a great weekend!
    Animated Confessions

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