Rosemary Shortbread Cookies
Published Oct 22, 2020
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These Rosemary Shortbread Cookies are full of festive, holiday flavor and make for a perfect hostess gift this season.
Rosemary Shortbread Cookies
Ingredients
- 1 cup (100 g) gluten-free oat flour, , plus more for rolling*
- ½ cup (80 g) white rice flour*
- ½ cup (60 g) millet flour*
- ½ cup (95 g) potato starch*
- ½ teaspoon (2 g) baking powder
- ½ teaspoon (3 g) kosher or fine sea salt
- 2 tablespoons (25 g) granulated sugar
- ¾ cup (170 g) unsalted butter or dairy-free buttery sticks, , at room temperature
- 2 tablespoons (30 mL) honey
- ½ teaspoon (1 g) grated lemon peel
- 1 tablespoon (1.5 g) finely chopped fresh rosemary leaves, , plus a few more sprigs for garnish
Instructions
- In the bowl of a stand mixer, place all the dry ingredients and pulse a few times until well combined. Add butter, honey, lemon peel, and a tablespoon of finely chopped fresh rosemary leaves. Mix well, until the dough is smooth, around 2-3 minutes.
- Form the dough into a ball and wrap in plastic wrap. Chill for at least 1 hour or until firm.
- When ready to bake, preheat the oven to 355°F. Line two 8x11-inch baking sheets with parchment paper. On a lightly floured surface, roll out the dough into a ¼-inch thick disc. Cut into rounds, or any other shape you like, using a lightly floured cookie cutter. Place shortbread cookies on the prepared baking trays, about 1 inch apart, and bake until lightly browned around the edges, around 12 minutes. Remove from baking trays and cool completely on a wire rack.
- Transfer to a serving plate when completely cool and decorate with rosemary sprigs.
Notes
*You can replace these flours with equal parts gluten-free all-purpose flour blend of your choice.
Nutrition
Calories: 109kcalCarbohydrates: 13gProtein: 1gFat: 6gSaturated Fat: 4gCholesterol: 15mgSodium: 59mgPotassium: 59mgFiber: 1gSugar: 3gVitamin A: 173IUVitamin C: 1mgCalcium: 12mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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