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Classic Shortbread Cookies! The epitome of Christmas and the Holiday Season! These can be also be made gluten free! Dip in melted white chocolate for extra flair and sweetness!

Classic Shortbread Cookies (Gluten Free Option)


  • Author: Wholesome Patisserie
  • Prep Time: 50 min
  • Cook Time: 15 min
  • Total Time: 1 hour 5 minutes
  • Yield: 50-55 cookies 1x

Description

Classic Shortbread Cookies! The epitome of Christmas and the Holiday Season! These can be also be made gluten free! Dip in melted white chocolate for extra flair and sweetness!


Scale

Ingredients

  • 2 cups (300g) plain all-purpose flour, or plain gluten free flour if preferred
  • 1/4 cup (40g) icing sugar
  • 185g unsalted butter, chilled and cubed
  • 1 small egg yolk
  • 23 Tbsp chilled water
  • Equipment
  • Star and/or snowflake standard size cookie cutters
  • Decoration – If desired
  • 180g white chocolate block + 1 Tbsp coconut oil, melted together

Instructions

  • In a high-speed food processor, add flour and icing sugar. Pulse a couple of times to blend together.
  • Add chilled cubed butter. Pulse for 15 seconds until mixture resembles coarse crumb.
  • With processor running, add egg yolk through the shoot and pulse until just combined.
  • Through the feed shoot, drizzle 1 tablespoon at a time of chilled water while pulsing the mixture, until it begins to come together but not a ball of dough. If the dough is still too dry, add a little more water.
  • Turn dough onto a lightly floured work surface. Bring together and gently knead until it forms a smooth dough ball.
  • Flatten slightly into a round disc. Wrap in plastic wrap and refrigerate for 20 minutes.
  • Preheat oven to 200°C (400°F). Line a large baking tray with parchment paper, set aside.
  • Remove dough from fridge.
  • On a lightly floured work surface or on a sheet of baking paper, roll dough out to 2-3mm in thickness. Add more flour to the surface if dough begins to stick.
  • Take the star and/or snowflake cookie cutter (or cutter of choice) and cut out shapes. Place each on lined tray. Re-rolling excess dough until used up. You may need to use multiple baking trays.
  • Place tray with cookies into the refrigerator to chill dough for 15 minutes.
  • Bake for 7-10 minutes or until pale and very lightly golden around the edges. Ensuring not to over-cook.
  • Remove from oven and cool on tray for 3 minutes.
  • Transfer cookies to a wire rack to cool completely.
  • Once cooled and if desired, dip each cookie halfway into melted white chocolate + coconut oil mixture. Place on a clean tray and allow chocolate to set. Alternatively, refrigerate until chocolate hardens.
  • Serve and enjoy!

Notes

Store in an airtight container, in the pantry for 10 days.