Gluten-free Triple Ginger Shortbreads

We have been spending $6 a box for 12 ginger shortbread cookies and that is just not workable on our budget. This recipe makes eight dozen cookies for about $10.  (depending upon the cost of preserved ginger)

1 pound butter, soft
1 cup icing sugar
1 tsp vanilla extract
1 Tbsp finely grated fresh ginger
1/4 cup finely chopped preserved ginger
1 cup white rice flour
1 cup brown rice flour
1 cup cornstarch
1/2 cup tapioca starch
2 Tbsp coconut flour
1 Tbsp powdered ginger
1 tsp xanthan gum

Heat oven to 300 F. Prepare a couple cookie sheets with parchment paper. 
Beat the butter and sugar until smooth but not too fluffy. Add vanilla, grated fresh ginger and finely chopped preserved ginger and beat in.
Mix dry ingredients and add to butter mixture. Beat until fully incorporated.
Chill the dough for a few minutes. Either roll into small balls and flatten, or divide the dough in 1/8th roll each into 1 1/2 inch rolls and cut into 1/2 inch pieces. decorate with fork prints (or make a small depression and add a bit of preserved ginger).
Place the cookie sheets in the fridge for a few minutes before putting them in the oven.
Bake at 300 F for 14 minutes or until just turning light beige.
Remove from oven and let cool on wire racks before putting them in rigid containers.

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