sugar coated shortbread
chocolate dipped shortbread
1 cup sweet white rice flour
3/4 cup oat flour (or sorghum)
1/2 cup corn starch ( or potato starch)
1 cup organic powdered sugar
3/4 teaspoon xanthan gum
1/4 teaspoon salt
3/4 cup vegetable shortening (I used Spectrum)
1 teaspoon vanilla extract
Pre Heat Oven @ 325 F
In a bowl, sift in the sweet white rice flour, oat flour, corn starch, powdered sugar, xanthan gum and salt.
In a separate bowl, add in the vegetable shortening & vanilla extract. Using a whisk or a fork cream the shortening, until you get a smooth consistency. Then use a spatula and slowly fold in the drys. When you have mixed in all the flour, add the cookie dough onto a piece of plastic wrap, wrap it up and allow the dough to rest in the refrigerate for about 15 minutes. This would allow the shortening to stiffen and make it easier to roll out.
After the cookie dough has rested, roll the dough out in between two pieces of parchment paper or plastic wrap (excess flour used for dusting the surface may dry out the cookie dough). You want to roll it out about 1/4 inch thick and cut out cookie shapes with you favorite cookie cutter.
If you want a sugar coated shortbread, dip the top of the cookie in some granulated sugar before baking.
Add the cookie cut outs onto a sheet pan lined with parchment paper and bake for 10-12 minutes. To check if the cookies are done, check the bottom of the cookies to see if they are golden but not brown. The top of the cookies should be white and not golden.
Allow the cookies to cool completely for about 20 minutes before serving.