Buttery, melt in your mouth gluten-free shortbread cookies are perfect for any occasion.
I think the best kind of cookie for any occasion has to be shortbread cookies. They are simple, easy to make and can be decorated very easily with sprinkles depending on what you’re celebrating.
I decided that we needed to work on gluten-free shortbread cookies. I don’t usually make things gluten-free but luckily I had some taste testers who gave great feedback to get these cookies perfect.
These shortbread can be dropped by the spoonful onto a cookie sheet. These work as rolled cookies too. The best way to roll them, I find, is between a couple sheets of parchment, to avoid them from sticking.
Almond flour (affiliate link), cornstarch and icing sugar and of course butter were key in making these delicious treats.
- 1/2 cup butter
- 1/4 cup icing sugar
- 3/4 almond flour
- 1/2 cup cornstarch
- 1/4 cup mini chocolate chips (optional)
- Cream together the butter and sugar.
- Add the almond flour and cornstarch until everything comes together.
- Bake at 350 degrees for 8 - 10 minutes.
Love shortbread? Try these variations!
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