Here is a recipe for my friends and readers who regularly ask me to post gluten-free, egg-free or butter-free sweets… It’s quite a challenge for me, because I like everything and I eat everything. But I wanted to take on the challenge of making gluten-free shortbread and find some cohesion and real crunch in it. So I present you my recipe that I developed after several trials and these patties are gluten free (wholemeal rice flour) without eggs (like shortbreads after all!) and without butter. I made all three “without” in one recipe. And the result? Delicious! These cookies are nice and crunchy, but also very tasty with their seeds and a touch of vanilla. Even without a special diet, I already know that I will do it again from time to time…
Shortbread recipe (for a dozen):
- 260g wholemeal rice flour
- 80g of whole cane sugar
- 40g of powdered sugar
- 115g margarine (or 130g butter)
- 5g of liquid vanilla extract
- 15g of water
- 35g of toasted sesame seeds
- 35g of flax seeds
- 35g of sunflower seeds
Mix the brown rice flour, brown sugar and powdered sugar
Add the liquid vanilla (hidden in the margarine) and margarine.
Mix and add water to form a ball of dough.
Mix the seeds. You can of course vary and put the ones you prefer!
Pour them in and mix well to incorporate them into the batter.
Roll out your dough to a thickness of 5-7mm then cut out the chosen shapes with a cookie cutter. Place the patties on a baking sheet lined with parchment paper.
Bake at 170°C for 20 to 25 minutes. The patties should start to brown well.
Let them cool on a wire rack and store in an airtight box.