Gluten-free chocolate shortbread
- Jul 7, 2016
- 1 min read
Ingredients :
½ cup coconut oil
½ cup + 2 tablespoons sugar
+ ¼ cup for rolling
½ cup cocoa powder
¾ cup white rice flour
1/4 cup brown rice flour
½ cup potato starch 1 teaspoon xanthan gum
Preparation :
- Whisk together the coconut oil and ½ cup + 2 tablespoons sugar until smooth.
- Mixing quickly with a spoon, gradually add the cocoa powder.
- In a separate bowl, combine the white and brown rice flour, potato starch and xanthan gum.
- Add the flour mixture into the sugar mixture until all is incorporated.
- Keep mixing until a stiff dough forms, scraping down the sides as necessary.
- Using your hands, pat dough into a disk on a lightly sugared surface and the chill the dough in the refrigerator for 2 to 3 hours.
- When you’re ready to bake the cookies, preheat oven to 300°F.
- Use a large knife to cut the dough into even rectangles, about 1X 4 inches.
- Using a flat metal spatula, scoop up cookies and place them onto an ungreased cookie sheet.
- Sprinkle with granulated sugar and poke a few holes in the top with a fork.
- Bake for 30 to 35 minutes.
Ingredient finders:
Visit your local Coop or Migros for cocoa powder, flour and potato starch. Xanthan gum and coconut oil can be found in any organic store.
Ms. Kane is a certified nutritionist who specialises in nutrition therapy and micronutrition, providing natural solutions to physical discomforts through bioanalyses. Medically trained at the University of Lausanne, she works extensively with medical doctors and has years of experience in sport nutrition.
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