Prep 15 mins
Cook 20 mins
I came up with these while trying to make something as a Christmas gift for a friend who cannot have gluten or dairy products and these turned out pretty good (after a failed attempt at butter-free, gluten-free shortbread). I drizzled with some melted dark chocolate for a more elegant look. My friend gave it a great review, so I'm posting it here for others to enjoy. Bon apetit!
- 1⁄4 cup cornstarch
- 1⁄4 cup sugar
- 3⁄4 cup rice flour
- 1⁄2 cup margarine
- 3⁄4 cup unsweetened coconut
- 1⁄2 teaspoon orange extract (optional)
- Sift together the corn starch and flour in one bowl.
- Mix the margarine and sugar until fluffy in another bowl (I did this by hand).
- Add vanilla or orange extract, if using, to the margarine mixture.
- Add flour mixture to margarine mixture and mix until combined.
- Using a tablespoon measure, spoon onto a very lightly greased cookie sheet.
- Bake at 350F for about 20 minutes until golden brown on the edges.
- This will make about 16 cookies (2" in diameter).
- You can drizzle with some melted chocolate after they have cooled for the extra flavor and visual effect.
I have multiple allergies and a sweet tooth. These were wonderful! I used tapioca starch instead of the cornstarch and didn't have any orange extract so used vanilla extract but they would be good with citrus and I think lemon zest would be yummy too. My non-allergic husband and kids ate these up. Thank you!
These were excellent! I did use shortening and regular flour because I'm only DF, not GF, but they still turned out excellent. A great flavor and texture, easy to make, and they made the house smell DELICIOUS!
Mmm delish! I added some lime zest and these was great! I might use this recipe for key lime pie crust next.