Shortbread cookies are a vivid memory of my childhood. I remember when my mum used to bake them for me to take cookies to school and I wasn't affected by coeliac disease. So, it's time to adapt this recipe to a gluten free shortbread which you can shape according to your taste and creativity!
- 2 egg yolks
- 1 egg
- 125 grams of sugar
- 300 grams of gluten free flour
- 1 teaspoon of baking powder
- 1 small glass of olive oil
Prepare the ingredients and start mixing them in this order: first the flour and the baking powder. Then, add sugar, yolks, the egg and olive oil to mix everything with a fork until dry. When the dough is dry, work it with your hands and create a sphere.
Wrap the dough with cling film and store it in the fridge for a couple of hours.
Prepare the rolling surface with some gluten free flour to avoid stickiness.
When you start rolling the dough and shape it into cookies, just remember that it could break quite easily for the absence of gluten.
Be patient and roll the dough into small or big pieces according to the consistency.
You can use various techniques to create the biscuits of your dreams: from stamps to manual cut; from a glass (to make them round) to a small cup.
I personally used the same stamps my mother used when I was a child.
Meanwhile preparing the cookies, pre-heat the oven at a temperature of 170 degrees.
Put the cookies in the oven for a maximum of 15 minutes. Do not worry if they look white and still soft, they will become crunchy and golden when they cool down.
You can also deep them into melted chocolate. This time, I left them in their natural shape: