Tuesday, September 18, 2012
Earl Grey Shortbread Cookies
They are so simple, and the tiny, one-bite size makes them even better!
These use the basic 1:2:3 ratio for cookies--1 part sugar: 2 parts fat: 3 parts flour. I used real (unsalted, sweet cream) butter to make them into shortbread. I also added a flavoring that I've been wanting to play with for a while: Earl Grey tea. There is probably nothing "healthy" about these cookies, but you've got to splurge sometimes...and they do taste good! :)
60 g. gluten-free all purpose flour blend
20 g. (2 T.) powdered palm sugar
1/4 t. salt
1 t. earl grey tea leaves (from 1 regular tea bag)
40 g. (3 T.) cold, unsalted butter (cold)
20 g. (1 T.) vanilla almond milk
Mix dry ingredients. Add butter, and cut into small chunks with two knives.
Slice log into 18 pieces (1/2" thick), and place cookies on a greased cookie sheet.
Bake for 8 minutes, or till edges of the cookies are lightly browned.
Cool completely before serving.
Makes 18 one-bite cookies.
Shared on Slightly Indulgent Tuesdays and Allergy Free Wednesdays.