I made these cookies look like Rubik’s Cubes just so I could laugh.
My motivation to make a fantastic gluten-free shortbread today came from a very practical place. You see, it’s imperative for every baker to have an amazing shortbread recipe in their repertoire. It’s such a versatile cookie that its possibilities are endless. Not to mention that if you’re gluten-free, your search for a good recipe may not have been the easiest so I wanted to offer you peace of mind.
Also, I keep saying I’m going to post one up so I’m just trying to keep my word.
As for making gluten-free Rubik’s Cube cookies…
…well, there’s no explanation.
I literally sat looking at my discs of chilled shortbread dough & all of a sudden I decided I wanted to laugh.
Yea, my job makes me laugh all the time. There’s nothing like building a fondant world to get your abs aching from all the giggling. Mel just looks at me like I’ve lost the plot when he catches me at my work space giggling all by my self.
So there you have it. My inner child took over today & this is the results.
Ingredients: (makes 30)
- 225g unsalted butter, room temp
- 60g sugar
- 60g icing sugar
- 1 tsp vanilla
- 1 egg yolk, room temp
- 400g gluten-free cookie flour blend
- 2.25 tsp xanthan gum
- 0.50 tsp salt
- 70g almond meal
1. combine the butter, sugar & icing sugar in the bowl of a stand mixer, fit the mixer with the paddle beater & blend for 5 minutes until light & fluffy in texture. Stop the mixer & add in the vanilla extract & egg yolk, once again turn the mixer on & beat for an additional 2 to 5 minutes until the mix returns to its fluffy, pale state.
2. in a separate bowl, combine all of the dry ingredients & the almond meal & mix until blended. Add the dry mix to the wet mix & beat slowly until a dough is formed.
3. divide the dough in half, form two balls & flatten each into a disc. Wrap with plastic wrap & refrigerate for two hours.
4. pre-heat the oven to 150ºC.
5. remove the dough from the fridge & roll out to 3mm thick. Cut your desired size & shape of cookies & place on a parchment lined baking sheet leaving approx. 1cm between the cookies. Bake for 25-30 minutes or until lightly golden.
6. remove from the oven & allow to cool for five minutes before transferring to a wire cooling rack. These cookies will keep for up to 3 weeks if kept in an airtight container.
P.s…. just in case you were wondering what the cookies looked like prior to my creative spur….
……..for a full history of our recipes, check out our archives. For the more sensitive tummies, check out our gluten-free archives….. and if you’re just interested in something pretty, check out our designed page.