Shortbread is a quintessentially winter treat. But if you can’t have gluten, it can be hard to find gluten free shortbread. No more! Here’s an easy gluten free shortbread cookie recipe made with white chocolate and toffee.
Admittedly, I’m not much of a baker. So much so that we have a couple of friends who bug me incessantly about the ‘fresh baked pies’ sign I have in our kitchen. But when I really want to make something, I can usually figure it out. And since shortbread is such a standard holiday treat, I’m sharing these easy gluten free shortbread cookies made with white chocolate and toffee for a holiday recipe hop with The Happy Housie and some of my other blog friends.
How to Make Easy Gluten Free Shortbread Cookies
I think the reason I’m not a good baker is that I never know when things are done. And I’m rather leery of, oh you know, e coli and other things. Which means I tend to overcook my baked goods. Especially cookies. But shortbread seems so much easier to make for some reason. Maybe it’s the cookie cutters or maybe it’s just the nature of shortbread or lack of eggs. Who knows?
I do know these are very easy to make and pretty to look at! In other words, the perfect holiday recipe!
Gluten free white chocolate and toffee shortbread cookies
- 2 ¼ cups Bobs Red Mills one for one gluten free flour
- 1 cup of salted butter
- ¼ cup pure maple syrup
- 1/3 cup granulated sugar
- 1 teaspoon quality salt
- white chocolate for melting
- toffee bits
- tiny white nonpareils
- Combine the butter, salt, sugar and maple syrup together until smooth and creamy.
- Slowly mix in the gluten free flour until you have a thick batter.
- Chill for about ten minutes in the bowl.
- Then remove from the bowl and roll out on parchment paper until it is about 1/3 of an inch thick. Place the rolled out dough in the freezer for 10 minutes.
- Preheat the oven to 350 degrees.
- Use your favorite cookie cutters to cut the dough, near frozen dough should give you perfectly crisp lines and cookies that hold their shape well when transferring.
- Bake on the parchment paper for about 10 to 12 minutes-this time could vary widely depending on the size and thickness of the cookies so keep a close eye on them after they’ve been in there for a few minutes. You’ll want to pull them when they no longer look like dough and before they start to brown at all.
- While the cookies are cooling you can melt the white chocolate (use the package instructions for melting). Dip the cookies into the white chocolate then return to the parchment paper. Sprinkle with the toffee and nonpareils.
More Holiday Recipes
For more holiday recipes, see some of our friends recipes below:
And today I’m joined by some friends who are also sharing their amazing holiday recipes with you!
How to Make Mulled Wine (Glühwein Recipe) at The Happy Housie
DIY Colonial Gingerbread House at Sincerely, Marie Designs
Christmas Wreath Veggie Pizza at Clean & Scentsible
Homemade Egg Nog at Town and Country Living
Easy Holiday Appetizer at Rooms FOR Rent
Secret Ingredient Gingerbread Cookies at Jenna Kate at Home
Snowball Cookies at Finding Silver Pennies
Easy Gluten Free Shortbread with White Chocolate and Toffee at Home Made Lovely
Brown Butter Sugar Cookies with Chocolate Ganache
The Best One Hour Orange Rolls at Summer Adams Designs
Cake Mix Quick Bread Recipe at On Sutton Place
Best Waffle Recipe Ever at The DIY Mommy
The Most Chocolatey Hot Chocolate Cookies at A Pretty Life
Eggnog Bread Recipe at Tauni Everett
Instant Pot Ham at TIDBITS Marci
Toblerone Shortbread with Browned Flour at Life is a Party
Spicy Chewy Ginger Molasses Cookies at Modern Glam
Christmas Tree Marshmallow Hot Cocoa Toppers at The Turquoise Home
Easy Creme Brule for the Holidays at Hallstrom Home