CRANBERRY SHORTBREAD COOKIES

December 08, 2020

These shortbread cookies are a Christmas favourite. The perfect amount of crunch and crumble, no one will ever know they’re gluten free!

*Makes 12 shortbread cookies*

Ingredients:
- 1 cup gluten free plain flour
- 1/4 cup cornflour
- 1/2 tsp Xanthan gum
- 1/4 cup caster sugar
- 100g butter - room temperature
- 1/4 cup dried cranberries
- extra caster sugar for coating cookies

Method:
- Preheat oven to 160°C
- Add all dry ingredients into a bowl
- Add in the butter and use your fingers and thumbs to pinch and rub in the butter until it is all combined and a dough has formed
- Next add in the dried cranberries and knead until combined
- Once dough is ready, roll it into a log using some baking paper and twist the ends to shape and tighten the log
- Chill in the fridge for 15-30mins until cold
- Once the log has set and cooled, cut into 2cm rounds and dip in extra caster sugar before baking
- Bake cookies at 160°C for 20mins