Gluten Free Shortbread

I just came back from the most amazing trip to Nürnberg Germany and the Christmas markets. I had never been to a Christmas market and considered this a once in a lifetime experience. My mom, husband and daughters and I packed up and went for a long weekend. I’m back, refreshed and inspired.❤️

It was amazing. Cold outside (remember we are in Miami, so cold is a nice change), beautiful Christmas lights and decorations, and the markets. The air filled with the smell of mulled wine, chocolate and gingerbread, the excited crowds, the tiny shops filled to the brim with local crafts or treats- it was so much fun!

The market runs from the last Friday of November until 24th of December.

While walking through, I found a booth with shortbread cutters and pins. I have never made shortbread- the regular version nor gluten free, but the simple ingredient list, coupled with the beautifully embossed rollers and stamps, was just irresistible.

We arrived home late Christmas Eve and first thing Christmas morning, I got up to prepare a Christmas breakfast of quiche, sour cream coffee cake (GF), and potatoes. I decided to give the shortbread a try and I’m so glad I did!

Ingredients

Preheat oven to 350 ‘

& lightly grease cookie sheets.

3 cups GF King Arthur bread flour

1 1/2 cup powdered sugar

1 cup cold butter cut into small squares

Dash salt

1 egg, beaten

Ice water – about 1/4 cup

Mix flour, sugar, salt and butter. Add beaten egg and mix well. While the recipe normally has no other liquid, the gluten free bread flour needs some hydration, thus, add one teaspoon at a time of ice water until the dough binds and becomes like play dough. I needed just about 1/4 cup.

Place dough on floured surface and roll out with regular rolling pin, lightly dusting with flour to prevent sticking. Roll to about 1/2” and then roll with embossed pin or stamps.