Gluten Free Skor Shortbread
- donnajayejerry
- Dec 13, 2020
- 1 min read
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: makes 4 1/2 dozen cookies
Ingredients:
1 1/2 cups fine granulated white sugar
1 egg yolk
1 lb. softened butter….take out of fridge day before
2 tsp. vanilla extract
1/2 cup corn starch
2 cups tapioca flour
2/3 cup brown rice flour
1 cup almond flour
1 cup potato starch
1 tsp. salt
1/2 tsp. xanthan gum
1 -200 gram pkg. GF Hersey’s Skor bits
Preheat oven to 300°F
Line baking sheets with parchment paper. You will need at least 5 cookie sheets or do in batches.
In a mix master combine egg yolk and sugar with paddle attachment and combine well. Add vanilla and butter that has been cut up in big chunks and beat until well combined and looks like a thick paste but not fluffy. shut off machine. Combine all the dry ingredients in a medium bowl, whisk well to mix thoroughly. Turn mixer on low and gradually add the dry ingredients , this takes a bit of patience and several additions…waiting in-between until the flour mixture has been incorporated into the butter mixture. Lastly add Skor bits and mix briefly to incorporate.
With a cookie scoop drop filled cookie scoops onto parchment paper lined cookie sheets. Only 12 per regular size cookie sheet. Approximately 2 inches apart. Flatten with a fork to approx. 1/4 inch thick
Bake until cookies are lightly golden brown on the edges…about 30 minutes. Allow cookies to cool on pans then remove to cookie tin. Store in an airtight container. Will keep at least 2 weeks.
Enjoy and Happy Holidays !!!
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