Gluten Free Lavender Shortbread Cookies | Namaste Foods Brown Rice Flour Recipe
One of the awesome products sent to me from Namaste Foods was a bag of GF Brown Rice Flour. Of course being a gluten free household brown rice flour is a pantry staple. Now I usually use brown rice flour as part of my gluten free all purpose flour mix; since Namaste Foods was kind enough to send me this package I thought I would develope a recipe using it as as the main ingredient 🙂
Before the whole celiac thing my favorite cookie of all time was classic english shortbread. This gluten free version is a take on my family recipe. Not quite as soft it holds up well to a topping. See below for some ideas!
Cream together sugar, butter and lavender flowers until light and fluffy (depending on the coarseness of your organic sugar it may not fluff; don't worry the recipe still works out great)
Add in brown rice flour and tapioca starch. Mix until combined.
I pressed my dough into a madeleine cookie pan to form shells that will hold toppings.
You can roll 1.5 inch balls of cookie dough then pressed flat with a fork.
Bake for 20 minutes or until the bottoms are a light golden brown. Cool in pan for 10-20 minutes then transfer to a rack to cool completely.
Gluten Free Lavender Shortbread Cookies
Amount Per Serving
Calories 117Calories from Fat 72
% Daily Value*
Total Fat 8g12%
Saturated Fat 5g25%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 2g
Total Carbohydrates 10g3%
Dietary Fiber 1g4%
* Percent Daily Values are based on a 2000 calorie diet.
Pictured here the cookies are topped with crabapple jelly and fresh black raspberries.
Some of my families favorite toppings include:
custard and fresh berries
jam of any flavour
stewed apples and cinnamon
Have fun topping them and let me know what your favorite topping is 🙂
A very rare happening....ME on video! OMG! I thought this called for a bit of an update.
You will notice that in this video Adam's cookies are full of air holes. While they tasted just as delicious as mine they definitely did not look great. After filming we remade them and took note of 2 main problems:
Over mixing once the flour was added.
Too much butter. Adam guessed at the amount of butter judging at just under half a pound to equal 3/4 of a cup but I believe he ended up closer to the 1 cup mark.
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