Saturday, December 29, 2012

Gluten Free Rosemary Babies Shortbread Cookies


Don’t ask me why its named that, I know it evokes images of the movie but its still a delicious cookie, and this gluten free version is fantastic! Definitely a great addition to our holiday baking for future years to come. 

 Adapted from Kir Jensen's recipe 

2 cups flour
(I did a mix of ¼ cup cornstarch, 1 & ¼ cup white rice flour & ½ cup sweet rice flour & ¼ tsp xantham gum)
¼ c finely ground cornmeal
1 ½ tbsp finely chopped rosemary
1 heaping tbsp grated orange zest (I used tangelo zest)
2 sticks salted butter, room temperature
½ c plus 1 heaping tbsp granulated sugar
2 large egg yolks, room temperature
¼ c superfine (caster) sugar
Whisk flours and cornmeal together in a bowl.
Beat butter and sugar together until combined but not fluffy. Add in egg yolks one at a time, and then add in zest and rosemary. Slowly add in dry ingredients.
Divide the dough into 2 small balls. On a lightly floured surface shape each ball into a long log. Wrap in plastic wrap and chill overnight in the fridge.
Preheat oven to 350 and line a couple baking pans with parchment. Cut the logs into 1/3-1/2inch slices. Toss the cookies with the superfine sugar.  



place on parchment about ½ inch apart and bake until the edges are lightly browned, about 15 minutes. Transfer to a rack to cool.




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