Gluten and Dairy Free Shortbread
Is it tea time yet? Today, I'm going to spill the tea on the best gluten and dairy free shortbread cookies to accompany your tea, or other favorite sanity-giving drink.
1/2 cup softened coconut oil 1/2 cup softened lard* 1/2 cup coconut sugar 2 tsp orange peel 1/2 tsp lemon peel 1 tsp vanilla extract 2 1/4 cups Bob's Red Mill 1-1 baking mix 1/2 cup ground pecans or almond flour 1/8 tsp salt 1/8 tsp xanthin gum 1/2 tsp cardamom 1/2 tsp cinnamon 1/8 tsp mace Juice or milk, if needed
Preheat oven to 350F. Line a couple cookie sheets with parchment paper. Cream coconut oil and lard with mixer until white. Add coconut sugar and citrus peels. Beat until light and fluffy, about five minutes. Add vanilla extract and mix. Mix dry ingredients, and add to fat mixture. Mix until a soft dough forms. Add a couple tablespoons of juice or milk if dough is too dry. Lightly flour the surface of your choice, and roll out some dough to 1/2" to 1/3" thick and cut it out with a cookie cutter. Alternatively, divide dough into three different pieces, and roll out each portion into a round 1/2" to 1/3" thick. Slice into wedges like a pizza, and stab with a fork gently. Place cookies unto the cookie sheets, and place in oven. Bake for 8 - 9 minutes, and then switch pans in oven, and bake for another 8 - 9 minutes. Cool for 5 minutes, and then move to a cooling rack. Recipe adapted from "Gluten Free Baking", by Rebecca Reilly. *If you don't want to use lard, you can use butter if you can, or use all coconut oil. I like to use lard because it helps with the flexibility of the dough, and and gives the shortbread a richer flavor. I source mine from my local butcher shop here in Fairbanks; Midtown Meats.
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