Christmas is just few days away on the calendar and I had to offer you a ‘Holiday Season’ recipe!
Here’s a gluten-free shortbread cookies recipe.
Shortbread are originally from Scotland, made with butter and sugar. My baking is usually low in sugar, I’ve used agave syrup instead in small quantities.
I only use organic butter (a naturopath told me once to only buy organic butter as all the medicine given to the cows is stuck in milk fat and therefore …butter is one of them) but you can also use non dairy margarine if you are vegan.
Shortbread are traditionally plain but I’ve added a dash of ground cinnamon to give them this little Christmas twist. Cinnamon is a strong antioxidant and is also loaded with iron, you might just as well use some if you like the taste of it!
Have a lovely Holiday Season and see you next year!
- 325g gluten-free flour
- 200g organic butter, at room temperature and diced
- 125g agave syrup
- 2 tsp vanilla extract
- 2 egg yolks
- 2 tbsp ground cinnamon
- some sugar sprinkles for decoration before serving
- Preheat your oven to 350°F
- Mix the flour and the butter with your hands till you get big ‘sandy’ crumbs
- Add the agave syrup, the vanilla extract and the yolks
- Mix well till you get an homogeneous ball of dough
- Wrap the ball in cling film and put in the fridge for half hour
- Roll out the dough to 5mm thick and cut some shapes with your cookie cutters
- Bake the cookies till they are slightly golden
- Let them cool down on a wire rack before sprinkling some ground cinnamon and sugar sprinkles
- Keep them in a dry place before serving