Sunday, December 27, 2009

New Year Scottish Shortbread (gluten-free style)

Christmas has come and gone, and the new year resolutions are beckoning at the door. I love this time of year because it is a wonderful time to gather with friends and family to celebrate another year, but also a time set apart to start some new practices or habits. And of course to try and let go of some bad habits that continue to crowd our current lives. I love thinking of what I want to accomplish in the coming year. Or to make a list of some of the new places I want to visit. Or projects to get my hands dirty in. Or just some fun relaxing weekends to plan with just me and my husband. It is a time to set apart and remember the last year and think of what is ahead. Thinking about another year...over some traditional Scottish shortbread cookies. This recipe was a simple revised version of the basic flour, sugar and butter recipe for shortbread cookies. I used coconut oil and gluten free flours to do the job and it turned out awesome. Very simple, but very good. The "traditional" aspect to the shortbread cookie is that it is the simple cookie that was actually started as a biscuit to warm the cold spirits that come this time of year. The fat and flour was meant to warm your bones and keep you sustained till spring. I hope you try this great recipe and enjoy some moments to warm your spirits and carry you through to the new year. Many blessings to you in 2010.

Scottish Shortbread Recipe
1/2 cup of sorghum flour
1/4 cup of brown rice flour
1/4 cup of white rice flour
1 TB of buckwheat flour
1 TB of tapioca flour
1/4 cup of sucanat (you could try to use agave nectar to sweeten as well)
1/2 cup of coconut oil
1/2 ts. of sea salt
1 TB of agave nectar
1 TB of non-dairy milk (I used almond milk)

Mix all the ingredients together well and press flat to the bottom in an 8x8, or 9x9 tin baking sheet pan. Press firmly and cut into 9 larger square pieces or 12 smaller square pieces with a pizza cutter or a dough knife before baking. Bake at 350 degrees for 25 minutes until golden brown. Let cool for a few hours before moving to allow less crumbling. You can double or triple this recipe to put in a larger baking sheet pan (9x13 or 12x18). It's the easiest cookie recipe I know of, and vegan, and pretty yummy as well. Enjoy and many blessings to you in the new year!

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