Gluten Free Shortbread Cookies with Cinnamon & Clementine
Buttery, melt in your mouth gluten free shortbread cookies flavoured with cinnamon and clementine, and decorated with royal icing
For the cookies:
1 cup (230g) unsalted butter, softened to room temperature
1 1/3 packed cups + 1 tbsp (140g) soft dark brown sugar
3.5 cups (430g) gluten free all purpose (plain) flour blend*, plus more for dusting
1/4 tsp salt
1.5 tsp ground cinnamon
1 tsp clementine zest (about 1 clementine)
1.5 tbsp clementine juice (about 1 clementine)
For the royal icing:
1 cup (240g) confectioners sugar (icing sugar)
2-3 tsp lemon juice
1 large egg white
food colouring gels
To make the cookies:
Using your stand mixer fitted with the paddle attachment (or use a handheld electric beater), beat the butter and sugar until fluffy, about 3 minutes.
Add the flour, salt, cinnamon, and clementine zest and juice and beat on a low speed until it just comes together.
Turn out onto a floured surface and form into a ball, the dough will be very crumbly. Wrap in clingfilm and put in fridge to chill for 30 minutes
Flour your surface again and roll out the chilled dough to about 1/4 inch thick. Cut out your shapes out using your cookie cutters (I used cutters about 3.5 inches tall). Put on a cookie sheet lined with parchment paper. Chill in the fridge for another 30-60 minutes.
Preheat your oven to 350F/180C. Bake cookies for 15 minutes, until golden brown. Baking time make take less or more time, depending on the size of your cookie cutters*
Leave to cool on a wire rack.
To make the royal icing:
Sift the icing sugar into a bowl and add 2 tsp of the lemon juice and stir to combine.
Stir in a little of the egg white at a time, until your icing is the right consistency - it should be smooth, and thick but pipeable. Let it drip off a spoon, it should melt back into itself in about 7 seconds. If you run out of egg whites and it's still too thick add the extra tsp of lemon juice a little at a time. If it goes too thin, add more sifted icing sugar.
Separate into different bowls to add your various food colouring of choice. Gels are best, as they don't change the consistency and give you a good colour with a small amount.
Spoon into a piping bag with a small round (1mm) nozzle.
Pipe your designs on your cookies
* I use Dove's Farm Gluten Free Plain Flour blend which I love (does not contain xanthan gum), but I believe it's only available in the UK. If you're in the US I've heard good things about Bob's Red Mill 1-to-1 baking GF flour blend but have not tried it myself.
My cookie cutters for this baking time were about 3.5 inches tall. I also did some smaller ones, about 2 inches tall, and they took about 12 minutes to bake.
Pipe your decorations however you like, use your imagination. If you've never used royal icing before and are a bit intimidated by it youtube has some great tutorials. Pinterest is a great place to find design inspiration too.
Calorie information is generated using an app and may not be accurate
Serving Size1 cookie
Amount Per Serving
% Daily Value
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by A Tipsy Giraffe at https://www.atipsygiraffe.com/gluten-free-shortbread-cookies/