it's not like i started out to eat gluten free; at least not on purpose. it came about because next year, i'm going to start catering meals out of my house once a week and want to focus exclusively on gluten free and vegetarian meals. so... i've been trying out a bunch of new recipes because everything has to be delicious, and i don't want anything to taste like it's lacking in flavor or richness.
one of my favorite things to eat are cookies. love love love them! and shortbread...be still my heart!!! crispy, buttery, rich and just sweet enough. while there are various and sundry recipes out there for gf shortbread cookies, i end up not wanting to tackle the ones that call for 5 different gf flours (too daunting and pricey!). and i've tried a couple of recipes that use almost all brown rice flour which, in my opinion, resulted in a cookie with a cracker-like consistency which i wasn't a fan of.
finally, the heavens parted when i came across a chocolate gf shortbread cookie recipe that i've kind of fallen in love with. perfect texture, subtle sweetness, a delicate crunch and just enough chocolate to satisfy any craving. the dough comes together with minimal effort and no one - i mean no one - would ever know that they were gluten free.
Gluten Fee Chocolate Shortbread Songbirds
adapted from this recipe at G-free Foodie
½ c unsalted butter, softened
½ c powdered sugar
1 tsp vanilla
¾ c gluten free all purpose flour (i used trader joe's brand)
2 tbsp sweet rice flour
¼ c cocoa powder
¼ c almond meal (i used trader joe's almond meal)
¼ tsp xanthan gum
1/8 tsp salt
¼ c unsweetened cocoa powder
the how...1. Beat butter and sugar until cream, add vanilla, mix well.
2. Add dry ingredients, stir until a soft dough is formed.
3. Mound dough onto plastic wrap and refrigerate for 30 minutes.
4. Preheat oven 350 degrees. Line cookie sheet(s) with parchment.
5. Sprinkle about 1 tbsp of apgf onto your work surface and roll out dough to 1/4-inch thick. Cut into desired shape(s) and place on lined cookie sheet. Sprinkle with granulated sugar. Chill again until cold before baking (about 10 minutes in the freezer).
6. Bake 9-11 minutes. Cool cookies on cookie sheets for 15 minutes before transferring them to a wire rack to finish cooling completely.
of course, you can cut these into any shape you want...i happen to think the little birds are super sweet but they'd also be a great slice-and-bake cookie when you don't want to deal with your rolling pin. either way, you'll want to