Ingredients
The result should be glutenfree butter cookies that evoke the best things. For example, the time before a celiac diagnosis or allergy. Whether as simple cookies during the year or as classic glutenfree Christmas cookies to cut out - the basic recipe is wonderfully variable. You don't need spectacular unique ingredients, no glutenfree ready-mixed flour, or no water to wash it down 😉 . Because, unlike many other glutenfree cookies, these aren't dry as dust either.
I chose a combination of rice flour, cornstarch, and almonds as a flour substitute for the shortbread. Add half a teaspoon of xanthan gum or locust bean gum for binding. At least the latter is now also available in ordinary supermarkets. Instead of the rice flour-starch mix, you can, of course, also use a ready-made light gluten-free flour mix for cookies.
How to make the Glutenfree Cookies
First of all, knead all ingredients with a food processor, then with your hands a smooth shortcrust pastry. Divide the dough into several portions and knead in the finishing ingredients. Form dough balls, wrap them in plastic wrap, and refrigerate for 2h.
Now, preheat oven to 350°F/175°C. Line two baking sheets with baking paper. Remove dough balls from the refrigerator, allow them to come to room temperature briefly, and roll them out between sheets of plastic wrap. Cut out cookies.
In thee end, bake cookies for 10-13 minutes, depending on size and thickness. Let cool on a baking sheet, as they are still very crumbly when warm. Decorate cookies as desired.
Top Tip
If the glutenfree cookies should be without sugar, the sweetener xylitol is in the dough. Alternatively, erythritol, raw cane sugar, regular sugar, powdered sugar, or dextrose work. Then, of course, also fit the special low carb cookies to cut out. Like normal ones, these can also be refined as desired, for example, by adding spices such as cinnamon, vanilla, lemon zest, or tonka bean to the dough.
Recipe Card
Glutenfree Cookies
Ingredients
For the dough
- 150 grams (1 cup) rice flour, or other glutenfree flour
- 100 grams (⅘ cup) cornstarch
- 40 grams (5.7 tablespoons) ground almonds
- 100 grams (⅖ cups) xylitol, or erythritol or regular sugar
- 150 grams (¾ cup) butter, cold and in small pieces
- 2 egg yolks, medium
- ½ teaspoon xanthan gum, or locust bean gum
To refine
- Pistachio kernels, chopped
- chocolate drops without sugar
- freeze-dried raspberries
- raisins
- chopped almonds, or nuts
Instructions
- Knead all ingredients with a food processor, then with your hands a smooth shortcrust pastry. Divide the dough into several portions and knead in the finishing ingredients. Form dough balls, wrap them in plastic wrap, and refrigerate for 2h.
- Preheat oven to 350°F/175°C. Line two baking sheets with baking paper. Remove dough balls from the refrigerator, allow them to come to room temperature briefly, and roll them out between sheets of plastic wrap. Cut out cookies.
- Bake cookies for 10-13 minutes, depending on size and thickness. Let cool on a baking sheet, as they are still very crumbly when warm. Decorate cookies as desired.
Notes
- Instead of the rice flour and starch mixture, use 250 grams of a ready-made glutenfree flour mix for cookies.
- Xylitol is a great healthy sugar substitute, but in more significant amounts can cause digestive discomfort in sensitive people at first. Especially for children, I would rather bake cookies with regular sugar, dextrose, cane sugar, or similar.
- The cookies taste pure, with various refining ingredients (see recipe), but also filled with jam or coated with chocolate icing or lemon icing.
Ingredient substitutions
Variations
I pimped the glutenfree butter cookies seasonally with pistachio nuts, raisins, almonds, and freeze-dried raspberries. Because glutenfree cookies should be sugarfree. If you don't care, use chopped chocolate, frost the cookies with chocolate icing or lemon, or fill them with jam. For a gluten-free chocolate chip cookie recipe, you must substitute baking cocoa for 1 tablespoon of rice flour.
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