Gluten Free Shortbread Delight (Printer-Friendly)
Buttery gluten free shortbread with options like mocha, berry chocolate, caramel toffee, and lemon glaze.
# The Ingredients You'll Need:
→ Dry Mix
01 -
1 1/2 cups all-purpose gluten-free flour blend
02 -
3/4 teaspoon xanthan gum (omit if included in blend)
03 -
1/4 cup cornstarch
04 -
1/2 cup granulated sugar
05 -
1/8 teaspoon kosher salt
→ Base Dough
06 -
8 tablespoons unsalted butter, softened
07 -
Lukewarm water, added by 1/2 teaspoon increments as needed
→ Mocha Variation
08 -
3 tablespoons unsweetened cocoa powder (natural or Dutch-processed)
09 -
1 teaspoon instant espresso powder
→ Berry Chocolate Chip Variation
10 -
2 tablespoons chopped dried berries (cranberries or dried cherries)
11 -
2 tablespoons miniature semi-sweet chocolate chips
12 -
2 ounces semi-sweet chocolate, melted (for drizzling)
→ Toffee Caramel Variation
13 -
1/3 cup toffee bits
14 -
4 ounces semi-sweet chocolate, melted (for dipping)
15 -
8 Kraft caramels, melted with 2 teaspoons milk (for drizzling)
16 -
Coarse salt (for sprinkling)
→ Glazed Lemon Variation
17 -
2 teaspoons finely grated lemon peel
18 -
1 tablespoon freshly squeezed lemon juice (plus more by 1/8 teaspoon if needed)
19 -
1/2 cup confectioners’ sugar
20 -
Lemon juice, as needed to achieve glaze consistency
# Step-by-Step Instructions:
01 -
Whisk together gluten-free flour blend, xanthan gum (if needed), cornstarch, sugar, and salt until fully combined. This blend serves as the base for all cookie variations.
02 -
Combine the dry mix with softened unsalted butter. Knead the mixture until a dough forms, adding lukewarm water in small increments if necessary to bring the dough together. Roll dough into logs and slice or shape as desired. Bake until edges are lightly golden.
03 -
Add cocoa powder and instant espresso powder to the dry mix. Incorporate softened butter and knead until dough forms, adding a few drops of water if needed. Shape into logs, slice, and bake until lightly browned.
04 -
Prepare plain dough as above. Gently fold in chopped dried berries and miniature semi-sweet chocolate chips. Shape, slice, and bake. Once cooled, drizzle with melted semi-sweet chocolate.
05 -
Combine dry mix with softened butter, then incorporate toffee bits. Shape and bake cookies until golden. After cooling, dip cookies in melted semi-sweet chocolate, drizzle with melted caramel, and finish with a sprinkle of coarse salt.
06 -
Add finely grated lemon peel and freshly squeezed lemon juice to the dry mix and butter. Knead until dough is cohesive, adding small amounts of water if necessary. Shape and bake cookies. Mix confectioners’ sugar with lemon juice to create a glaze and drizzle over cooled cookies.
# Extra Tips:
01 -
For best texture, chill dough before baking. Sugar substitutes may be used as preferred.