Chocolate-dipped Shortbread Cookies with Crushed Candy Canes
| 1 min read
Total Time:
30
Prep Time:
15
Cooking Difficulty:
Medium
Serving Amount
Ingredients
1⁄3 cup cup almond flour
1/3 cup plus 1 Tbsp. gluten-free 1:1 flour blend
1⁄4 cup tapioca flour or corn starch
1⁄4 tsp. baking soda
1⁄4 tsp. sea salt
1⁄4 cup vegetable shortening
3 Tbsp. maple syrup
3⁄4 cup allergen-free semi-sweet chocolate chips
2 allergy-friendly candy canes, crushed
Instructions
Step 1
1. Preheat the oven to 350 F and line a baking sheet with parchment paper.
Step 2
2. In a medium mixing bowl, whisk together almond flour, gluten-free flour blend, tapioca flour, baking soda, and salt until well combined.
Step 3
3. Add vegetable shortening and mix with clean hands or spatula until smooth. The texture should look sandy.
Step 4
4. Add maple syrup and mix with a spatula until combined. It should look like play dough.
Step 5
5. Place a piece of parchment or wax paper on the counter and transfer the cookie dough onto the paper. Mold the dough together into a disc and place another piece of parchment or wax paper on top of the dough.
Step 6
6. Using a rolling pin, begin rolling the dough between the pieces of paper until it is 1/4-inch thick.
Step 7
7. Using a 2-inch round cookie cutter, cut out as many cookies as possible. With the leftover dough, repeat the rolling and cutting process until no more dough is left.
Step 8
9. Bake cookies for 10-12 minutes, or until the edges just begin to turn golden brown.
Step 9
10. Remove from the oven and let cool for at least 10 minutes on the baking sheet.
Step 10
11. Place the dairy free chocolate chips in a microwave safe bowl. Microwave for one minute, stir the chocolate, and if needed, microwave for 15 second intervals until melted.
Step 11
12. Once the cookies are cool, dip in the melted chocolate then sprinkle candy cane pieces on top. Place the tray in the refrigerator so that the chocolate can firm up before serving.
