According to Dr. Gratton, it is very important to keep the dough cold when it isn’t in use because you want to make sure that the dough is cool when you place it in the oven. He suggests that if it takes you a while to roll out the dough, then it is highly suggested that you chill the dough and the cookie sheet in the freezer before placing it in the oven.
The following is the recipe for basic shortbread cookies. If you would like to modify it, here are a few suggestions that Dr. Gratton makes:
- ¼ tsp cardamom for an aromatic flavour
- 1 tbsp finely chopped lemon zest to add a citrus freshness to the cookies
- 1 tbsp finely chopped orange zest and ⅓ cup chopped dried cranberries
- ⅓ cup chopped pistachios
Ingredients (makes approximately 30 cookies)
- 1 cup unsalted organic butter at room temperature
- 1½ cups powdered sugar
- 1 large egg
- ⅔ cup sorghum flour
- ⅔ cup tapioca flour
- ⅓ cup corn and/or potato starch
- ⅓ cup white rice flour
- 1 tsp xanthan gum
- pinch of salt
- In a large bowl, beat the butter and powdered sugar with an electric mixer until it is light and fluffy. Then, beat in the egg.
- In a separate bowl, whisk the flours, salt and xanthan gum together. If you want to add any additional spices, add and whisk them with the flours.
- With the electric mixer, beat the flour mixture into the butter mixture until the dough is smooth and creamy (for approximately 5-7 minutes). If you are adding any chopped nuts or dried fruit to the cookies, add them here and mix with a wooden spoon to combine.
- Divide the dough into thirds and put it in a small airtight container. Put them in the fridge for at least 3 hours (or overnight).
- Preheat the oven to 325˚C and arrange the top rack so that it’s in the top third of the oven.
- Line a cookie sheet with parchment paper and set it aside
- Working with one third of the dough at a time, quickly pinch off dough and roll into balls approximately ½” in diameter and place them on the parchment paper/cookie sheet. Space them about 2” apart. One cookie sheet usually fits 10 balls, with two rows of 4 and two spaced in the middle. Very lightly press down on each ball with your thumb and them place them in the oven.
- Bake for 17-20 minutes until the edges begin to turn golden brown.
- Cool the cookies on a cookie sheet for 2-3 minutes, then using a lifter or spatula, carefully lift each cookie and place it on a wire rack to finish cooling.
- Repeat the process two more times for the remaining dough, making sure to keep the dough in the fridge when not in use. Note that you can store the dough in an airtight container in the fridge or freezer for later use.