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.
Let cool for another 15 minutes. Cut into 16 pieces of roughly the same size. Don't eat them all at once!
Great job for the GF Ratio Rally. I'll bet these flavors are just great.
ReplyDeleteThanks! Seriously, I ate most of the first pan. :)
ReplyDeleteYum! Sounds so good. Andes makes that stuff? I. must. find.
ReplyDeleteYour shortbread sound great - I bet they'll be a hit at the Snowflake Jubilee! I saw those Andes peppermint crunch candies the last time I was at the grocery store, and it took all my willpower to walk away from them. Don't know if it will work out in my favor next time...;)
ReplyDeleteThese look so delicious! I might have to try them....when there are people around to help me eat them, that is.
ReplyDeleteYour shortbread sounds awesome, love the candy cane idea with the peppermint chips - great job this month!
ReplyDeleteYum! Sounds awesome, Brooke! Judging from the above comments, I'm not the only one who would be afraid to make these without a chaperone. :)
ReplyDeleteooo, i love peppermint and chocolate. throw some on top of buttery shortbread, and i'm a happy girl. thanks for sharing, brooke!
ReplyDeleteBrooke, this is fabulous and so pretty! I love the idea of combining the peppermint flavor with yummy shortbread!
ReplyDeleteI have a new website, www.glutenfreedomblog.com that I am trying to spread the word about! I love yours! I am having huge giveaways from many wonderful gluten free companies soon and was wondering if you would help me get the word out?! Thanks!
ReplyDelete