Greetings, all. Today we have a quick recipe for shortbread. The recipe comes from my friend Bear who made it for me because he knew I couldn’t eat gluten/wheat. Such a sweetie. And, so are the cookies–yum.
10 tablespoons unsalted butter, softened
1 1/2 cup oat flour (use gluten-free oat flour if you’re gluten-free)
1/2 cup brown sugar
dash of salt
dash of ginger
Preheat oven to 300 degrees
-mix all ingredients together
-turn out dough onto a Silpat mat (or parchment paper) placed on a cookie sheet
-shape into a circle (about 1/4 ” thick) and mark wedges with a knife
-bake at 300 deg. F. for 15 mins (watch the temp and make sure they don’t get too brown).
(5/17: Thank you to Eveline for catching the previous typo in the baking time!)
PRINT FRIENDLY RECIPE
PS: Bear is doing better, by the way. And, it looks like he might be able to get through this without brain surgery! Yay!