Gluten Free Shortbread Slice and Bake Cookies
Discover the ultimate gluten-free slice-and-bake shortbread cookies! Buttery, versatile, and easy to customise, this recipe is perfect for creating delicious flavours for any occasion.
Ingredients
Base Cookie
- 225 Grams Butter (Room Temperature)
- 72 Grams Light Brown Sugar
- 65 Grams Sugar
- 1 Egg
- 3 Grams Vanilla
- 250 Grams Bob’s Red Mill 1-1 Gluten Free Flour
- 1 pinch Salt
Espresso Chocolate
- 170 Grams Chocolate Chips
- 3 Grams Espresso Powder
Double Chocolate Chip
- 4 Grams Cocoa Powder
- 170 Grams Chocolate Chips
Cinnamon Caramel Pecan
- 3 Grams Cinnamon
- 120 Grams Pecans
- 50 Grams Chewy Caramel (Cut into Squares)
White Chocolate Macadamia Nut
- 120 Grams White Chocolate Chips
- 120 Grams Macadamia Nuts
Instructions
- In a stand mixer bowl, beat together butter and sugars until light and fluffy.225 Grams Butter, 72 Grams Light Brown Sugar, 65 Grams Sugar
- Add in the egg, vanilla and salt and mix well.1 Egg, 3 Grams Vanilla, 1 pinch Salt
- Mix in flour until just combined.250 Grams Bob’s Red Mill 1-1 Gluten Free Flour
- Either decide to make one kind, or separate the dough to make multiple different kinds. Mix in the mix ins for the flavours you would like to make. Mix until just combined.
- Put the dough onto plastic wrap and roll it into a log.
- Place the dough into the fridge overnight.
- When you are ready to bake the cookies, preheat the oven to 350F. Prepare baking sheets with parchment paper and set aside until you are ready.
- Remove the cookie dough from the fridge. Unroll them from the plastic wrap. Slice into roughly 1/2” thick slices.
- Place the slices on the prepared baking sheets. You do not need to spread them out much as they will not spread.
- Bake for 16 minutes. Remove them from the oven. Let them cool on the baking sheet for 10 minutes to set the cookies. Transfer them to a cooling rack. Eat once they have cooled completely. Enjoy!