Easy Gluten Free Cassava Flour Shortbread Cookies!
These small-batch shortbread cookies are everything you could want in a cookie. They're buttery, soft and delicate, and super easy to make with just a handful of ingredients. They come together within minutes, perfect if you're short on time, and bake to a golden perfection. Perfect for a cozy treat, your afternoon tea or coffee, or a quick dessert!
Ingredients
- ½ Cup Unsalted Butter, Softened (one stick)
- ¼ Cup Powdered Sugar Gluten Free
- 1 Cup Cassava Flour Can use a regular all-purpose flour if not GF. See notes
- ¼ tsp Vanilla Extract
- A pinch of salt
Instructions
- Preheat your oven to 325°F and line a baking sheet with parchment paper.
- In a bowl, cream together the butter and powdered sugar until smooth and fluffy.
- Add the cassava flour, salt, and vanilla, and mix until a dough forms. Dough should be soft and slightly crumbly and it should still come together when gently pressed.
- Roll the dough into a log shape about 1 inch thick.
- Cut the dough into 1/4” pieces and place the cookies on the prepared baking sheet and bake for about 10-12 minutes or until the edges are lightly golden. Keep an eye on them!
- Let the cookies cool completely.
- While the cookies are cooling, melt 1/4 cup of chocolate (I used organic Belgian chocolate), on the stove stirring and keeping an eye so it doesn’t burn. When fully melted, remove from heat and drizzle or use a spoon to pour the chocolate over the cookie over the pot on both sides. Be careful not to burn yourself.
- Place the cookies on a piece of parchment paper and allow them to cool completely before removing or the chocolate on the bottom will not stick to the cookie.
Notes
If subbing for a regular all-purpose flour, you may need to adjust and add a tsp at a time of water so it isn't crumbly. The dough should be soft and come together. Can also sub for a 1:1 GF flour.