GF vegan shortbread cookies| christmas classics

It is already half way through december guys, I can not believe it. And I haven’t even shared one christmassy cozy posts. But I am quite confident that I will do much better next year. If you just realized that you still have some quick cookie baking to do, this might help.

4So there you have it: One christmassy easy melt-in-your-mouth shortbread cookies recipe. If you can tolerate gluten I would say go for it. No need to miss out on melting cookies in the christmas season.
Other wise you can opt for oat and rice flour. You will also need psyllium husk to replace the egg. Psyllium husk is doing an incredible job with improving dough texture and  preventing it from falling apart. As always, I found this recipe online and changed it a little bit.

I made two different kind of icings, one is lemon fresh and one is melted chocolate and both of them work great with shortbread cookies. Everything works great with shortbread cookies.

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Prep time: 30 min           Bake time: 10-12 min         Makes about 30 cookies

Ingredients:
  • 150 g cold vegan butter
  • 90g confectioners’ sugar
  • 1 tbsp psyllium husk mixed with a dash of soy milk
  • 300 g all-purpose flour

   (GF: 200 g oat flour, 80 g rice flour)

  • bst1tspp baking bowder
  • 1 tsp vanilla extract
icing:
  • 150 g chocolate
  • sprinkles
  • 1/3 cup lemon juice
  • 2 cups confectioners’ sugar
Method:

Preheat the oven to 180 C and line two baking trays with greaseproof paper.

Whip butter with an electric mixer until fluffy. Stir in vanilla extract, confectioners’ sugar and psyllium husk. Sift the ingredients in a seperate bowl and lightly work them into the creamed butter with your hands. If your dough is looking too dry add in more butter or a tiny dash of milk.

Shape the dough into a ball and cover with clingfilm. Set aside in the fridge for 25 minutes.

When the dough is chilled, remove the clingfilm and and roll out onto a floured surface to a thickness of approximately ¾ cm  (¼ in). Cut out christmas-shaped biscuits with a cutter.

Bake for 10-12 minutes in the preheated oven. Watch that the edges don’t brown too much.

Let them cool down for 20 minutes before starting your decorating.

Now you have your basic cookies and you can go for whatever decoration you feel like. For the lemon icing you will need to mix lemon juice and confectioners’ sugar. For chocolate icing gently melt the chocolate in a heatproof bowl over a saucepan of simmering water.  Also can we take a minute to appreciate my artsy elk cutting skills.

Love mel

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