There are some recipes that are just timeless classics and to me, none are more timeless than (gluten free) shortbread cookies, especially at Christmas time. Prior to finding out I was gluten intolerant, it was always tradition to buy a box of Walkers Shortbread, well OK, there may have been more than one box! But once I went gluten free I thought, well easy! I can just make them myself again just with different flour. But oh how wrong I was! It took a lot of trial and error, but I am finally happy to report I have nailed the melt-in-your-mouth gluten free shortbread cookies!
Every year I have tried to perfect the classic gluten free shortbread and every year I have failed. Well, until now that is.
In the 5+ years of being gluten free I have never found a shortbread cookie that worked perfectly. I’m serious! Sure they might taste OK, but my cute cookie cutters never held their shape once cooked and no matter what I tried they wouldn’t not spread. Not to mention it was so hard to find an easy recipe that actually melted in your mouth. If you’re an avid baker like me, then you’ll know exactly what I’m talking about.
It’s been a lot of trial and error I can tell you. But finally I found a fairly simple recipe that works beautifully and all you need is this flour blend to pull it off. I’ll be honest, I don’t always like making up my own gluten free flour blends as it can be an awful lot of work. But for this, it’s totally worth it. The other key here, and this makes the most difference in almost any cookie you convert to gluten free, is to chill it. Yup, that’s right. If you haven’t chilled your cookie dough’s before, you’ll definitely start now. It can be a little time invasive but again, completely worth it when you pull perfect gluten free shortbread from the oven!
To chill your dough thoroughly all you need to do is roll it out to approx 1/2cm thick on a piece of baking paper and pop it into the fridge for 1 hour. After it’s set hard, remove from the fridge and start cutting out your shapes. Transfer them to a prepared baking tray and pop them straight back into the fridge for another 1 hour. To bake, simply preheat your oven and once hot transfer your trays of cold cookies to the oven. Wollah. Perfect gluten free shortbread cookies that keep their shape!
Stamp It. Stamp It Good!
My absolute favourite part about baking Christmas shortbread is getting to pull out my The Cookie Stamp Co stamp. If you haven’t seen these bad boys before, head over now and order one for Christmas! They have the most gorgeous collection of cookie stamps that can be personalized for you and they work like a charm. Not to mention their new range of Christmas stamps have just been released. I want one in every design…. but let’s just not tell my husband about that huh!
These gorgeous stamps totally elevate my shortbread! And they make the best presents for pretty much everybody. All I do is mix up a batch of my stamped gluten free shortbread, gluten free gingerbread and mum’s rum balls and pop them in some pretty boxes and bags. Christmas shopping done! How easy is that.
So whether you’re a true cookie connoisseur or just someone that really loves shortbread, you need to try this recipe today. Trust me, the extra chilling of the dough is completely worth it when you’re enjoying that perfect melt-in-your-mouth moment.