Valentines is headed our way!  A cute little holiday in the middle of winter.  Hearts, flowers, pinks, lavender, and reds contrast gray winter days, and who doesn’t like chocolates and sweets.  It’s the perfect time to make shortbread, give shortbread, or give someone a book about shortbread!

Shortbread Cookies Gluten-free Option

Pictured are my classic shortbread recipe made with gluten free flour.  I used Renewal Mill 1:1 Baking Flour.  I’ve used this blend in pancakes, waffles, and muffins with very good results.  What makes Renewal Mill unique is it has okra flour in it which ups the fiber and protein.  Does it taste the same, or provide the same texture?  No, the shortbread dough was denser, more clay-like, which made it easier to roll and cut shapes, and the cooked product has a very soft crumb, not the harder snap of the cookies made with all purpose flour.  But still an excellent shortbread, a great alternative if you’re avoiding gluten or wheat flour.

Want More Shortbread Cookie Options? Try My Book!

For those who haven’t purchased my book Shortbread: My Favorite Cookie, I’ve provided the base recipe here. Give it a try, then purchase my book if you want lots of great variations!