Happy new year! Hard to believe another one is on the books - and what a year it was - but here we are on the brink of January 1. What will this next year bring? For me, it will encompass more lower-sugar naturally gluten-free recipes that I look forward to sharing with you!

These oat flour shortbread cookies are one of my favorites -- just a very simple, naturally gluten-free whole grain cookie sweetened with a bit of homemade powdered coconut sugar. Delicate and quite buttery, as good shortbread should be. This is one of those recipes that I've adapted to use less sugar, and I don't think the cookie suffers for it, especially with a little chocolate glaze. I also like these made with citrus zest and no chocolate. You could try another whole grain gluten-free flour of choice here, as long as you substitute by the weight measurement. I'll post a lemon shortbread recipe soon in the new year that is also very, very good.
I hope you enjoy these!
Til next time -- N x

Gluten-Free Shortbread Stars
Ingredients
- 1 cup/145 g gluten-free oat flour or sorghum flour
- 3 tablespoon powdered sugar
- ½ teaspoon fine sea salt
- ½ cup unsalted butter at room temperature, cut into 1-inch pieces
- 3 tablespoon whole milk
- 1 oz chopped bittersweet chocolate
Instructions
- In a large bowl, whisk together the flour, powdered sugar, and salt.
- Using a handheld or in a stand mixer, add in the butter one piece at a time and mix until the dough starts to form a ball. At this point, you may need to add the milk - start with one teaspoon at a time and add one more at a time if needed. The dough should form a ball.
- Place dough on a work surface lightly floured with oat flour and form into a disc. Wrap in plastic and place in the fridge for at least ½ hour, preferably overnight.
- Heat oven to 350° F. Line two baking sheets with parchment paper.
- Remove dough from fridge and place on a work surface lightly floured with oat flour. You may need to let it warm up a bit. Roll out into a sheet that is ¼-inch thick. Using cookie cutters, cut out cookies and gently place on the prepared sheets.
- Place in the oven, and, baking one sheet at a time, bake for 13-15 minutes, until the edges begin to brown.
- Remove from oven and place pan on a rack to cool briefly, then place cookies on the rack to cool completely.
- Melt the chocolate in a double boiler or microwave. Drizzle over cooled cookies.
nicole
Thank you! Will be working on lower sugar recipes ... yes!
nicole
Thank you! I'm glad to find you here as well :)
Lisa
Yum! I’m delighted to find you here again! The changes look lovely on my phone. Can’t wait to look from a computer too!
Helen
Love the new look…these cookies sound appetizing! Crazy for butter cookies & less sugar is great for me! Thanks for sharing.