Incredible Gluten Free Butter Cookies

Submitted by Suzy mom to 2

"These cookies are so delectable it's hard to believe they are gluten free ;-) Shortbread-like and not overly sweet, they keep very well and make a perfect holiday gift! The recipe is a result of experimenting with all kinds of cookie recipes, combining things I liked and then patiently changing the resulting recipe slightly, time after time until it met my expectations. I hope it will meet yours as well :-) The dough is easy to roll out for cutting and also suitable for using a cookie press. I often freeze them raw in large amounts to bake later, but even without freezing these cookies hardly spread. If you need to avoid lactose, you can replace the butter with 4/5 dairy free margarine and 1/5 Ghee so as to have the buttery taste without the lactose."

 

• Ready In: 35mins
• Ingredients: 11
• Yields: 50-60 cookies

ingredients

• 1 cup glutinous-rice flour
• 2⁄3 cup cornstarch
• 1 1⁄3 cups almond flour
• 1⁄4 cup teff flour
• 1 1⁄3 cups light cane sugar
• 1⁄2 cup coconut flour
• 200 g butter
• 2 teaspoons vanilla sugar
• 1⁄4 teaspoon salt
• 2 teaspoons xanthan gum
• 4 egg yolks

directions

1. Preheat oven to 350 degrees
2. In a large bowl sift rice flour, corn starch, almond flour and teff.
3. Grind coconut flour TOGETHER with cane sugar until fine, add to flour mixture.
4. Add xanthan gum, salt and vanilla sugar and mix all ingredients well, using a wire whisk.
5. Cut in butter and egg yolks and knead until you have a nice supple dough. At first it may seem the dough won't come together, but don't panick: it will ;-).
6. Shape cookies the way you prefer.
7. If dough is a bit too stiff for using a cookie press add a little cold water (no more than one tbsp at a time!)
8. Place cookies on a greased cookie sheet or silpat leaving 1/2 inch in between.
9. Bake for 15-20 minutes, remove from oven when they start to smell real good and just turned slightly golden.

Reviews

[Mia in Germany]

These cookies are really fantastic!! I made them with defatted walnut flour instead of coconut flour, tapioca starch instead of cornstarch and all margarine to be casein free, but that didn't affect the taste at all. I used 1/4 cup raw cane sugar and about 1/2 cup rice syrup and only about 170 g margarine, but they still are shortbread-like and absolutely delicious!! Great texture to work with. Maybe because of my changes they only took 10 minutes to bake - great tip to remove them as soon as they start to smell real good :D Thanks a lot for sharing this recipe!!