Good and a pleasant contrast from chocolate chip cookies, these are. (To sour milk for use in place of buttermilk, use 1 1/2 teaspoons of vinegar with 1/2 cup of milk.)
| Prep Time: | 10 mins |
| Cook Time: | 27 mins |
| Additional Time: | 5 mins |
| Total Time: | 42 mins |
| Servings: | 10 |
| Yield: | 20 cookies |
Ingredients
- 1 ½ cups almond flour
- 1 cup brown rice flour
- ½ cup sorghum flour
- ½ cup white sugar
- 2 teaspoons ground cinnamon
- ¾ teaspoon ground allspice
- ½ teaspoon ground cardamom
- ½ teaspoon ground ginger
- ½ teaspoon sea salt
- 1 cup unsalted butter, softened
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Place almond flour, brown rice flour, sorghum flour, sugar, cinnamon, allspice, cardamom, ginger, and salt together in a large resealable bag; seal and shake well to combine.
- Mix butter and flour mixture together in a large bowl with an electric mixer until well combined.
- Roll dough into walnut-size balls and place 2 inches apart onto ungreased baking sheets; flatten balls slightly.
- Bake in the preheated oven until edges are golden brown, about 27 minutes. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Dough can also be pressed it into an 8-inch square pan, then cut it into squares (about 1-inch x2-inch) after baking.
Nutrition Facts
| Calories | 387 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 49 mg |
| Dietary Fiber | 4 g |
| Protein | 6 g |
| Saturated Fat | 13 g |
| Sodium | 91 mg |
| Sugars | 11 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
I have not tried it, and it sounds tasty, but traditional Scottish shortbread does not have any of the spices this recipe calls for. I understand the change in flours, due to being gluten-free, but with the other additions it is not “traditional.”
Quite a nice recipe. This particular mix of flours works perfectly for a true shortbread texture. When mixing this up, the spices seem like they will be overpowering but it is not so. The outcome is a delicately spiced, buttery cookie. Watch the time though, mine were ready in about 20 minutes. A half recipe gave me 16 cookies-each weighing 20 grams before baking. Thank you for the recipe.