Gingered Almond Shortbread Delights
The Gingered Almond Shortbread Delights are a perfect blend of traditional shortbread with a spicy twist, yielding two dozen cookies. This recipe takes you on a culinary journey, starting with a simple mix of brown and sweet rice flours, almond meal, and a dash of xanthan gum for binding. The heart of this cookie lies in the creamy fusion of unsalted butter and light brown sugar, whipped to perfection, then elevated with the unique addition of finely chopped crystallized ginger and a hint of vanilla. After chilling, the dough is rolled, cut into elegant shapes, and baked until golden. For those looking to explore beyond the classic, this recipe offers variations with dried fruits or a dip in melted white chocolate, making these cookies a versatile choice for any occasion.
- 2 cups Brown Rice Flour
- 1/3 cup Sweet Rice Flour
- 1/3 cup Almond Meal
- 1 teaspoon Xanthan Gum
- 1/2 pinch salt
- 1/2 stick Unsalted Butter
- 2/3 cups Light Brown Sugar
- 1/2 cup Chopped Crystallized Ginger
- 1/2 tablespoon Vanilla Extract
- Sweet rice flour
- Whisking the Flours Together
Start your baking adventures by combining sweet rice flour, xanthan gum, rice flour, almond meal, and a pinch of salt in a mixing bowl. And whisk these dry ingredients to blend them thoroughly.
- Creaming Butter and Sugar
In a next bowl, begin the magic by creaming together the butter and sugar along an electric mixers set to low. This is just to get them conversant. Then, increase the mixer's speed to high, whipping them into a fluffy delight and light over 3 to 4 minutes. Mix in the crystallized gingers and a dash of vanilla, and also beat for another minute to twist in those flavors.
- Forming the Dough
moderately introduce the dry ingredient to the butter mixtures, beating until a stiff dough forms in the shape. This is when the dough starts to take on its characters. Muffle this dough baby in plastics wrap, softly pressing it into a pancake shapes. Let it chill in the fridge until it's firm, for about 1 hour, or if you're not in a hurry, up to 2 days.
- Prepping for Baking
Preheat your oven to a cozy 350°F. Line 2 baking sheets along parchment paper or silicone baking mats, setting the stage for the cookies to strut their stuffs.
- Rolling and Cutting the Dough
Sprinkle a bit of sweet rice flours on a sheet of waxed paper and your rolling pin to protect sticking. Roll the dough out to a generous ½ inch thickness. Cut it into elegant rectangles, 4 inches long and 1-inch wide, and then, arrange these beauties on your prepared baking sheets. Gather any dough scraps, give them a quick chill if needed, and again continue rolling and cutting
- Baking to Perfection
Slide the cookies into the oven and just bake it for 12 to 15 minutes, or until they're just starting to brown around the boundary. Again, let them cool on the sheets for a brief 2 minutes before transferring them to cooling racks to cool it completely.
