These Valentine’s Day cookies are very easy to make, yet look and taste incredibly impressive. The gluten free shortbread cookies are perfectly buttery with a melt-in-the-mouth-texture and keep their shape beautifully in the oven without spreading. (And they don’t need to be chilled before baking!) The raspberry icing gives the cookies a wonderfully tart, refreshing berry flavour, and makes them look simply amazing.
Servings24 cookies
INGREDIENTS
For gluten free shortbread:
- 150 g (1 ⅓ sticks) unsalted butter, softened
- 75 g (¼ cup + 2 tbsp) caster/superfine sugar
- 1 tsp vanilla bean paste (or 2 tsp vanilla extract)
- 255 g (2 cups + 2 tbsp) plain gluten free flour blend (I used Doves Farm Freee plain gluten free flour blend, which doesn’t contain added xanthan gum. You can also mix your own blend with 50% finely ground white rice flour, 30% potato starch and 20% maize flour by weight.)
- 60 g (½ cup) cornstarch
- ¾ tsp xanthan gum (Omit if your GF flour blend already contains xanthan gum.)
- ¼ tsp salt
For raspberry icing:
- 120 g (1 cup) fresh or frozen raspberries
- 240 g (2 cups) icing/powdered sugar
- 2-4 tbsp lemon juice
- sprinkles of choice for decorating
