December 2nd also known as Day 2 of 24 Days of Cookies!
Today on the menu we’re featuring a take on Jamie Oliver’s shortbread, from his cookbook,
I’ve taken his recipe and made it gluten free and you’d never even know!
This recipe is completely versatile and you can make classic shortbread with no additions or you can add extra flavours! Here are some suggestions:
Lavender Honey Shortbread: Add 1 TBSP of lavender and replace half the sugar with 3 TBSP of honey
Orange/Chocolate Orange: Add 2 TBSP of orange zest – optional add 1/4 cup of dark chocolate chunks
Cranberry & Orange: Add 2 TBSP of orange zest and 1/3 cup chopped dried cranberries
Dark Chocolate, Pistachio, & Cherry: Add 1/4 cup dark chocolate, 1/4 cup coarsely chopped pistachios (or any nuts), and 1/4 cup dried cherries
Dark Chocolate and Ginger Shortbread Recipe
1 Cup Butter, at room temperature
1/2 Cup White Sugar (superfine sugar, if you have it)
1 1/2 Cups White Rice Flour
1/2 Cup Gluten Free All Purpose Flour
3/4 Cup Arrowroot Flour
A pinch of Himalayen Salt
1/4 Cup Super Dark Chocolate, chopped coarsely
1/4 Cup Candied Ginger, chopped finely
Preheat your oven to 300°F. Line a 9×9 (or 8×8) baking dish with parchment paper.
Cream together butter and sugar until the butter is fluffy and lightened in colour.
Whisk together dry ingredients in a separate bowl.
With a wooden spoon or rubber spatula, add dry ingredients to your creamed butter and sugar. Mix just until barely incorporated. Add Chocolate and Ginger, stir mixture twice more to incorporate.
In a square 8×8 or 9×9 parchment lined pan, dump shortbread mixture in. Using your fingers press mixture to edges of the pan and ensure the mixture is even in the pan. Using a fork, prick the dough all over. This will eliminate air bubbles.
Bake for 50-60 minutes or until lightly golden.
Let cool. Keep in an airtight container for up to a week.