{Gluten-Free} Shortbread Stars

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

Nicole Spiridakis

Easiest gluten-free cookies.

5 from 1 vote

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Prep Time 30 mins

Cook Time 40 mins

Total Time 1 hr 10 mins

Course Dessert

Cuisine British

Servings 20 servings

Calories 71 kcal

Ingredients

  

1x2x3x

• 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.

Nutrition

Serving: 1cookieCalories: 71kcalCarbohydrates: 6gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 12mgSodium: 60mgPotassium: 28mgFiber: 1gSugar: 1gVitamin A: 145IUCalcium: 8mgIron: 0.3mg

Keyword gluten-free shortbread cookies

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