Bear’s Ginger Shortbread Cookies

by Jeanne on December 9, 2006

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.

Bear’s Shortbread

Ingredients
10 tbl. unsalted butter, softened
1 1/2 C. oat flour (use gluten-free oat flour if you’re gluten-free)
1/2 C 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 50 mins (watch the temp and make sure they don’t get too brown).

Enjoy!
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!

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{ 1 comment… read it below or add one }

Juliet December 10, 2006 at 9:58 pm

Hi
– that recipe sounds brilliant (thanks so much for posting) – I can’t wait to make it when we finally get an oven that works (our microwave/combi thing nukes things on one side as the revolving whatsit doesn’t revolve, sigh). Always used to make shortbread in squares with fork pricks, but this shortbread I think we will have to try and shape them into bear paw prints in honour of Bear (who I sincerely hope is getting better really fast), they may even have to be renamed ShortBears….

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