Multigrain Shortbread Cookies
VN, WF, SF

Yield: 12 - 16 Cookies

Ingredients

1 cup whole spelt flour
1 cup light spelt flour
1 cup brown rice flour OR 1/2 cup each
-- brown rice and millet flours OR
-- 1/2 cup brown rice flour with 2 tbs each
-- amaranth and teff flours
1 tsp alum-free GF baking powder
1/2 tsp sea salt
1/2 tsp canola oil
2/3 cup pure maple syrup
2 tsp vanilla

Directions

Preheat oven to 350 F.

In a medium bowl mix dry ingredients. In a smaller bowl, whisk together wet ingredients. Add wet ingredients to dry and stir to form dough. Add more light spelt flour as necessary to form a smooth dough. Transfer to a floured sheet of waxed paper. Place another sheet on top of the dough and roll out to about 1/2 inch thickness.

Remove top layer of waxed paper. Cut into desired shapes with cookie cutters. Carefully remove cookies from bottom sheet of waxed paper and transfer to a baking sheet you have  lightly oiled or lined with parchment. Pole holes in the surface with a fork and, if desired, sprinkle dehydrated cane juice or organic sugar crystals over the top. Bake until the edges and bottoms are barely golden, 15 to 20 minutes. Cookies harden somewhat as they cool.

VARIATION

Dough may also be baked in a shortbread mold. Prick the pastry with a fork. If mold is not scored, cut the dough into 12 or 16 squares or wedges. Bake until edges are golden, about 30 minutes. Allow to cool for at least 1/2 hour before unmolding. Place a serving plate or small cutting board on top of shortbread mold and turn both over to effortlessly release shortbread.

"These delicious maple-y cookies were shared at a local food club meeting I attended. "

Robin Russell, Webmaster

Recipe published: Winter, 2000

Print Page Version

Wheat-Free Recipes

Previous page

The content on this site should not take the place of advice from your doctor. Visitors to this site agree to the terms and conditions in the disclaimer.

Copyright © 1999-2010 Robin L. Russell