A few weeks ago, my mother and I were discussing what cookies I could make for the cookie walk at our church's Snowflake Jubilee. I have made cookies for this event every year (this is the fourth year), and they rarely sell. Mom suggested a festive shortbread of some sort as she didn't have any shortbread yet. I do love shortbread, and needed something to play with for the ratio rally so I dove in.
The first batch was a by the book (Ratios) ratio of 3:2:1 (flour:fat:sugar) for a chocolate shortbread that was good, but not quite the flakiness that I look for in a shortbread cookie. Mom suggested increasing the butter/fat, and she was right. The new ratio was 3:3:1, and it makes the most heavenly cookie. So heavenly it shouldn't be in my house as I can't resist.
For more recipes from this month's Gluten Free Ratio Rally please go check out Caroline of The G-Spot.
Candy Cane Shortbread
60 grams coconut flour
60 grams white rice flour
30 grams arrowroot starch
60 grams powdered sugar
6 ounces butter, softened
Preheat oven to 350 degrees F, and grease a 8x8 or 9x9 with cooking spray. Set aside. In your large mixing bowl (I used a stand mixer), combine flours and sugar. Keep the beater running on low while adding the butter a bit at a time. This is similar to how I make scones. Your batter should look like this....
Pat the batter down in the pan with your hands. It should be as even a thickness as you can manage. Bake for 20-25 minutes. The edges should be starting to turn brown. Don't worry that the dough feels a bit soft to the touch. It will be okay.
Candy Cane "Frosting"
3/4 Cup Andes Peppermint Crunch baking chips
Dump on top of the warm shortbread, and let sit for about 5 minutes. Taking a knife or spatula spread the chips out until they make a lovely variegated frosting.