My friends and family love my shortbread, also called tallbreads around here. But when my Beloved went gluten free shortbread were difficult. The texture just was not right and neither was the flavor. We find gluten free grains much more flavorful so sometimes when you are trying to duplicate something made with wheat, the flavors get in the way.
This cookie is an exception. I have mentioned that I follow Lucullian's blog. I really like her photography and if any of her recipes appeal they are always good. And most convert well to being gluten free if they are not already.
This cookie recipe never got the frosting that was suggested to make them into kisses because they turned out to be my chocolate shortbread! Just gluten free. Makes me smile.
Gluten Free Chocolate Shortbread
80 grams almond flour
100 grams millet flour
100 grams arrowroot flour
100 grams sorghum flour
100 grams teff flour
1/3 cup cocoa powder
1/8 teaspoon baking soda
1/8 teaspoon cream of tartar
1/2 teaspoon salt
1 cup butter
1 cup powdered sugar
2 teaspoons vanilla
1 tablespoon vanilla rum
granulated sugar for dredging
Preheat oven to 325 degrees Fahrentheit. Cover baking sheets with silpats or parchament paper.
Cream butter and sugar together. Mix in vanilla and vanilla rum. Mix in flours, baking soda, cream of tartar, and salt. Take a small teaspoon of dough and roll in sugar. Place on the baking sheet. Bake for 15 minutes.
If you can wait, let cool.
Maybe someday I will make the chocolate kisses......