Gluten Free Crunchy Shortbread Biscuits

ginger square cookies vegan 01 Gluten Free Crunchy Shortbread Biscuits (Bite This)

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Photographer V Blak

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ginger square cookies vegan 02 Gluten Free Crunchy Shortbread Biscuits (Bite This)

For the Recipe

6 TB coconut butter, softened

4 TB homemade nutmilk or unsweetened soymilk

1/2 vanilla bean, split and scraped, shell reserved for an additional use

1/2 cup maple or palm sugar

1 cup brown-rice flour

3 ounces blanched hazelnuts, carefully ground (1 cup) OR 1 cup chestnut flour

1/2 tsp coarse salt

1. Preheat oven to 350 degrees.
2. Line an 8-inch square cooking pan with parchment, leaving a 2-inch overhang on 2 sides.
3. Cream butter, vanilla seeds, and sugar with a mixer till fluffy. Reduce rate to reduced, include flour, hazelnuts or chestnut flour, and salt.
4. Press into pan, freeze until company, about 30 minutes. Score shortbread into 18 pieces, bake until gold, about 45 minutes.
5. Let cool for 15 minutes in pan. Then utilizing the parchment paper to move, obtain of baking pan and cool on a wire rack. Following the score lines, utilize sharp knife and cut into pieces.
6. Shortbread will keep, covered, for up to 3 days.