Archive for December, 2014


Yes, I know. Not sewing. I have been sewing, actually, but not taking pictures because my apartment is still not set up in any useful way for taking photos of me wearing clothes.

So today, because cookies are easier to take pictures of, I am posting about some cookies.

This is a shortbread recipe that my mom has made since I was a kid, but I’ve adapted it for my gluten free diet. It’s not by choice, so “diet” is used in the way of “foods I eat”.

Gluten Free Flour (for light coloured cookies)

  • 623g packet sorghum flour (I use Bob’s Red Mill)
  • 400g tapioca starch (I find it in the Asian foods aisle)
  • 454g mochiko, aka glutinous rice flour (Asian foods aisle as well)

Mix this together thoroughly by whisking in new additions, then closing and shaking your container of choice. I use 1-gallon juice jugs because they store well, and were cheap when I got them. Note that I do not use any gums in my flour mixes. I find that most baked goods are fine without them, and too much can upset sensitive stomachs.

Shortbread Cookies

  • 1 cup butter
  • 1/4 cup packed dark brown sugar
  • 300g flour (you can use wheat flour here instead if you are not gluten free)
  • 1/2 tsp vanilla (optional)
  • 1/4 cup toffee bits (these are what hold the cookies together)

Preheat oven to 300F.

Cream the butter and sugar together until it’s light and fluffy. This should take about 5 minutes. If you’re doing this by hand, mix until the sugar granules are dissolved. Just make sure you soften the butter on the counter, as melting it or softening it in the microwave changes it somehow, and the cookies don’t really work. Gently add the flour and mix until combined. Add toffee bits and mix until distributed.

Chill the dough while you prep your cookie rolling area, as if the butter is very soft the dough can get a little too sticky.

Roll between parchment paper, to 1/4″ or 1/3″ thick. I use 2 paint stir-sticks wrapped in plastic wrap on each side. Cut out into tiny cookies. I prefer using mini cookie cutters, about 1″ diameter. Bake 20 minutes, turning half way through, or until the cookies are just turning golden on the bottom and are set. You don’t want to overbake these.


Shortbread Cookies

Shortbread Cookies


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