Scrumptious Soft Shortbread Cookies

This is my simple cookie recipe, great for baking with kids over the holidays or for experimenting with your favourite Christmassy flavours. Even wrap up them up in little paper bags or a decorated glass jar and sprinkle with icing sugar for the perfect homemade cheapskate Christmas present.

Ingredients:

• 150g of plain gluten free flour, I used Dove Farms
• 150g of tapioca flour
• 150g of sugar
• 150g of Tesco baking fat or unsalted butter cut into cubes
• 2 medium eggs
• 150g of chocolate chopped or good quality chocolate chips
• 1 pinch of salt

Makes about 16-20

Method:

Preheat the oven to 170C.

Weigh out the flour, sugar and fat into a large bowl then rub together with cold hands until it forms a breadcrumb consistency. Beat together the eggs and salt in a separate bowl then use a knife to mix them with the flour. When this forms a soft dough, add the chopped chocolate and continue to stir until combined. Use a dessert spoons to form portions of the cookie dough then gently roll each portion into a ball by hand gently. The mix should be slightly sticky. Place each ball on a lined baking tray evenly spaced. Bake for about 20-25 minutes; until golden brown on the edges and slightly uncooked in the centre then remove from the oven and leave to cool on the trays before eating.

Serving suggestions

For chocolate orange cookies, add the peal of one orange to the flour mix before rubbing in the butter and add your favourite dark or milk chocolate.

For a mint version you could even add 150g of ground up candy canes instead of sugar to see what magic happens.

Happy Thanksgiving!

Love, Hattie x