Using a cookie cutter yields cute little circles, while slicing creates a more rustic look.Īfter a quick bake in the oven, they develop golden brown edges. The dough can be rolled into a log then chilled and sliced.Īlternatively, form the dough into a disc, roll flat, and cut with a cookie cutter (our preferred method for consistent-sized cookies and ease). Then we add the maple syrup for sweetness and the mixture turns from a crumbly texture to a moldable, rollable dough. This creates the flaky texture that makes these cookies buttery without the butter (magic, right?). Next, we use a pastry cutter to mix the solid coconut oil into the dry ingredients (this step could also be done in a food processor!). Want to take a deeper dive into learning about the different types of gluten-free flours? Check out our Guide To Gluten-Free Flours here! Baking soda provides additional fluffiness and sea salt adds flavor. Almond flour and our DIY gluten-free blend are light and fluffy and mild in flavor, while tapioca flour helps the cookies crisp up. To achieve the right texture for these cookies, we included a combination of gluten-free flours. The following is our gluten-free and plant-based take on the delicious treat! Vegan Gluten-Free Shortbread Cookies Shortbread’s popularity has since expanded around the world, and it is especially popular in the UK, Denmark, Ireland, and Sweden. Traditionally, it was made with 1 part sugar, 2 parts butter, and 3-4 parts flour.īecause it was expensive to make, it was considered a luxury item and reserved for occasions such as weddings, Christmas, and Hogmanay (Scottish New Year’s Eve). It’s believed that shortbread originated in Scotland and was adapted from a medieval biscuit.
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