A modern version of my Scottish Grandfathers shortbread recipe
This gluten-free recipe is a little less sweet than the original version (which has some natural sweetness that comes from the wheat flour) but lends it self to some wonderful variations.
The key to a great shortbread is to knead it very well…with lots and lots of love!
Classic
Ingredients:
½ cup rice flour
1 cup fruit sugar
1 pinch salt
1 lb unsalted butter
4 Cups Quinoa Flour
Directions:
Mix rice flour, sugar and salt together
Beat 1 lb unsalted butter well and add in rice flour blend
Slowly add the quinoa flour to other mixture and knead well (this is where you add the love).
You can also place in food processor to blend initially and then knead after.
Place in fridge for 20 mins to firm up if mixture becomes too soft.
Roll out and cut into shape desired with cookie cutter
Bake in 300 degree oven for 20 mins for smaller cookies and up to 30+ minutes for larger ones. Cookies should be light golden brown.
Variations:
Savory Lemon Thyme
This one would go wonderfully with blue cheese or a cheese platter
2 tbsp finely grated lemon
2 tbsp fresh thyme chopped finely
Chocolate dipped
Melt dark or milk chocolate according to your taste and dip half the cookie in the melted chocolate or add a thumb print into the cookie before baking and drop a piece of chocolate in when it comes out of the oven
Salted chocolate – sprinkle coarse sea salt over warm chocolate dipped cookies
Cinnamon
1 tsp cinnamon – add to mixture and blend well. Can add more or less depending on your taste.
