gluten free cookie recipes Archives - Welcome to Rockhoppers Kitchen!

5 Ingredient Gluten Free Shortbread

Danielle — Tue, 23 Apr 2024 19:27:46 +0000

These insanely light and buttery 5 ingredient shortbread will definitely satisfy those taste buds. Perfect to have in the middle of the afternoon with a cuppa for a quick pick me up. And gluten free of course!

These shortbread are so easy to make and only 5 ingredients used! It’s a great recipe for beginners and the results are more than worth it!

Now the question is, would you prefer chocolate-dipped shortbread or just a sprinkle of sugar? Either way for me, as long as there are plenty of them, any way is good. They are gluten free and optionally dairy free but they taste no different whatsoever compared to shortbread made with wheat flour. And how about trying my Millionaires Shortbread recipe next time?

Shopping List:

So below is your shopping list you will need for this recipe, most ingredients you will find in your cupboard.

30g caster sugar
60 g butter – I like to use salted but it’s up to you
120g gluten free plain flour
1/2 tsp vanilla paste/extract
1/8 xantham gum – add only if your gluten free flour doesn’t already contain it

So yes as usual I do use vanilla paste instead of extract but if you don’t have any you are free to use extract. You just won’t get that vanilla hit as much.

For the butter you need to use block butter and not spreadable butter.

I use Doves Farm FREEE plain flour from their gluten free range but feel free to use any other gluten free plain flour.

Can this be made dairy free?

Yes these can be made dairy free. Just make sure you swap the butter for a dairy free hard baking block such as Stork block butter or Flora Plant Butter. Make sure it’s softened to make the shortbread though!

No need to wait any longer, let’s get on with the recipe!

5 Ingredient Gluten Free Shortbread

These insanely light and buttery 5 ingredient shortbread will definitely satisfy your taste buds. Perfect to have in the middle of the afternoon with a cuppa for a quick pick me up. And gluten free of course!

Course Sweet treats

Keyword baking, sweet treats, dairy free, shortbread, light, buttery, biscuits, cookies, gluten free

Prep Time 10

Total Time 30

Servings 10 biscuits

Equipment

1 5.5cm round cutter
1 baking tray

Ingredients

30 g caster sugar
60 g butter softened
120 g gluten free plain flour
1/2 tsp vanilla paste or extract
1/8 tsp xantham gum

Instructions

Preheat your oven to 150℃ Fan/170℃. Line a baking tray with some non stick baking paper ready for the shortbread.
In a large bowl, using an electric hand mixer beat together your softened butter, caster sugar and vanilla paste/extract until smooth.
Sift the flour and xantham gum and stir in using a spoon or spatula until it resembles a breadcrumb/crumble type mixture.
Bring together in a ball in the bowl. This may take a while but it will eventually come together.
Once formed into a ball, roll out until it's 6-7mm thick. This may be easier to do between two pieces of baking paper- one underneath the dough, one on top.
Use a small biscuit cutter (I use a 5.5cm cutter) to cut rounds into the dough. Lift off by sliding a palate knife under or you can use a knife as an alternative.
Arrange them on the baking tray with a small gap between each shortbread. They won't spread much so there's no need for large gaps. Sprinkle each with a little extra caster sugar.
Place into a preheated oven for 18-21 minutes. They don't need to be golden in colour because they will get more golden as they cool.
Once baked, leave to cool on the tray and enjoy with a nice cup of tea!

So thanks for reading my recipe, let me know in the comments if you made it and give a star rating! I would love to see how it works out with any pictures

Gluten free Bakery Style Chocolate Chip Cookies

Danielle — Wed, 27 Mar 2024 20:05:18 +0000

Remember when you could just grab a cookie at the bakery? Well, with this recipe you’ll never have to go without again. They’re literally the best soft and chewy cookies you’ll eat.

Aren’t they just the best? These delicious cookies are not only mouth watering but they solve one big problem that those gluten free-ers will understand. Grabbing something quick from the bakery to eat in town is not always an easy task, trust me I’ve been there. But with this recipe, hopefully life will be made a little easier.

They’re crispy on the outside and soft and chewy in the middle. The perfect cookie right? I would definitely recommend chilling the dough to get the right consistency so they don’t spread into one big cookie.

Step by step instructions are below and as always a print button if you prefer the paper way!

If you enjoy my recipe how about trying my White Chocolate and Macadamia Cookies? My favourite cookie flavour!

Shopping List:

So here’s what you’ll need:

150g softened butter
80g soft brown sugar
70g golden caster sugar
1 medium egg
1 tsp vanilla paste or extract
200g gluten free plain flour
1/4 tsp xantham gum – only add if your gluten free flour doesn’t already contain it
1/2 tsp salt
1/2 tsp baking powder
100-150g chocolate chips

So for the flour, I use Doves Farm FREEE plain flour from their gluten free range. If you prefer you can substitute for another type of gluten free plain flour.

For the baking powder and chocolate chips, make sure both are gluten free if you need them to be. I use Molly’s chocolate and chop it up for the chocolate chips. It’s very cheap but delicious too!

Can I make these dairy free?

Yes you can of course make these dairy free. Just substitute the below!

Butter – swap for a dairy free block of margarine such as Stork
Chocolate chips- Use dairy free chocolate chips or a dairy free chocolate bar chopped up

On with the recipe then!

Gluten free Bakery Style Chocolate Chip Cookies

Remember when you could just grab a cookie at the bakery? Well with this recipe you'll never have to go without again. Literally the best soft and chewy cookies you'll eat.

Course Sweet treats

Keyword baking, sweet treats, cookies, bakery-style, chocolate, gluten free, chewy, dairy free

Prep Time 10

Cook Time 15

Total Time 25

Servings 12 servings

Equipment

2 baking trays

Ingredients

150 g softened butter
80 g soft brown sugar
70 g golden caster sugar
1 medium egg
1 tsp vanilla extract
200 g gluten free plain flour
1/4 tsp xantham gum
1/2 tsp salt
1/2 tsp baking powder
100-150 grams chocolate chips

Instructions

Beat the softened butter and sugar together using an electric whisk until pale, light and fluffy.
Add in the egg and vanilla extract and beat once more.
In a separate bowl, mix the gluten free flour, xantham gum, 100g of the chocolate chips, salt and baking powder together and fold into your wet ingredients. Try not to overwork the dough as it can go stiff.
Cover the bowl with clingfilm and chill in the fridge for 40 minutes or leave overnight.
Towards the end of the chilling time, preheat the oven to 160℃ Fan and line two baking trays with greaseproof paper.
Take out the cookie dough, roll into golf ball sized balls and space them out onto the baking trays as the cookies with spread.
Poke a few extra chocolate chips on top before going in the oven.
Bake in the preheated oven for 15 minutes or until cooked and golden.
Remove from the oven and leave to cool on the baking trays.

So thank you for reading my post! Let me know what you think with any comments or pictures in the comments section. Also if you get a chance, please rate and share my recipe it means a lot.