Gluten-free Chai Shortbread Cookies
These gluten-free chai shortbread cookies are a buttery, tasty treat. The ultra-fine gluten-free flours make the cookie nearly impossible to tell it's gluten-free!
Ingredients
- 1/2 cup Ultra-fine White Rice Flour
- 1/2 cup Ultra-fine Almond Flour
- 1/3 cup Tapioca Starch
- 1/4 cup Potato Starch
- 3/4 cups Powdered Sugar
- 10 tablespoons Butter
- 1/4 teaspoon Cinnamon
- 1/4 teaspoon cardamom
- 1/8 teaspoon cloves
- 1/8 teaspoon black pepper
- 1/8 teaspoon salt
Directions
|
Step 1
|
| In a medium size mixing bowl, add rice flour, almond flour, tapioca starch, and potato starch. Combine. Add cinnamon, cardamom, cloves, pepper, and salt. Blend well. |
|
Step 2
|
| In a separate bowl, combine softened butter and powdered sugar. Mix on low speed for one minute and high speed for two minutes. |
|
Step 3
|
| Gently fold butter mixture into flour mix until well combined. Add one tablespoon of ice water if needed to shape the dough. |
|
Step 4
|
| Roll cookie dough into a log shape approximately eight inches long. Place in freezer for 30-40 minutes. |
|
Step 5
|
| Remove cookie log from freezer and gently remove plastic wrap. Cut cookie slice 1/2" each. Place on parchment paper covered cookie sheet. Bake in a 375 degree oven for 10-12 minutes or until edges are a soft brown. |
Like this:
Like Loading...
Related
Print recipe
