Multigrain Shortbread Cookies
Wheat Free Recipe
Multigrain Shortbread Cookies with multigrain flours of spelt, brown rice and millet or amaranth and teff with sea salt, oil, maple syrup and vanilla.
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 tablespoons each amaranth and teff flours
1 teaspoon alum free GF baking powder
1/2 teaspoon sea salt
1/2 teaspoon canola oil
2/3 cup pure maple syrup
2 teaspoons gluten free vanilla
Preheat oven to 350 degrees.
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 dough 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.
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.
Yield:12 to 16 Multigrain Shortbread Cookies
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Wheat Free Tip
Wheat free lunch or dinner: Stir fries - lots of vegetables with marinated tofu, chicken and a little garlic, ginger, chili.