Sweet freedom from gluten
It starts today at noon and goes till Sunday afternoon.
I'll be there with my zines and some organic foodie treats!
And now for the recipe:
Being raised by Brits, simple light-coloured shortbread was a staple in our house, especially around the Christmas holidays. But butter and gluten-free shortbread cookies that're actually tasty?! What a treat for those of us who want to steer clear of dairy and refined wheat flour. These lovelies are made with rice flour – a traditional ingredient in Scottish shortbread, I might add - which imparts a unique nutty flavour.
1/2 cup organic sugar (Fair trade if possible - I'm a fan of Cocoa Camino)
1/2 tsp. sea salt
2 1/4 cups brown rice flour (white rice flour's okay too)
1 tsp. baking powder
1 cup unrefined coconut oil, cold and diced
1/4 cup applesauce
Preheat the oven to 275oF.
Pour sugar and salt in to food processor and give it a whirl for about 30 seconds to give it a finer texture.
Add the flour and baking powder, and whirl again to combine. Add the coconut oil and applesauce and process until combined, but don’t allow the mixture to form a ball in the food processor.
Scrape dough onto a clean work board and knead gently to form a ball. Divide dough in half and roll out each half to 1/2 inch thick.
Cut dough into rounds using a 2-inch cookie cutter (or if you'd like to defy convention, any shape you'd like – I'm partial to hearts and stars).
Place on ungreased baking sheets and prick each cookie with a fork (again, this is conventional, and I don’t often do it if I'm using fun-shaped cookie cutters).
Slide trays into the oven and bake for 25 to 35 minutes, or until a creamy colour. The shortbread will not be firm, but it will harden as it cools.
Cool on baking sheets.
Keep in an airtight-containers for up to a month.
Makes about 30 cookies.