green tea shortbread

gluten-free, sugar free, dairy free

“Copy, paste”

…at least that’s what Clio would say.

Yes. In this instance I have clearly seen a bunch of other people design their cookies like this, & I took so much joy from the pictures that I just had to replicate the design for myself.

Here’s my twist though…. they are gluten-free, sugar-free & dairy-free! Not to mention guilt-free. They are not free of fun though, I assure you. I can safely say this since I’ve consumed about half of them so far & still counting.

gluten-free, sugar free, dairy free

I kid you not. It is actually really easy to omit the bad & replace it with good (sugar being the “bad” & honey being the “good”). This is how I made these cookies completely mine. Not to mention that I didn’t flavor them peanut butter, or orange, or something else like so many of the others I’ve seen… I actually flavored them with green tea. Matcha green tea.

Not bad huh?

gluten-free, sugar free, dairy free

You don’t have to want to make your cookies look like tea bags to want to make these though. I promise you that any old cookie cutter will do the trick. Or just cut them in squares. “Whatever blows your dress up”, as my mum would say.

Ingredients:
– 380g gluten-free oat flour
– 70g almond meal
– 0.5 tsp salt
– 2.25 tsp xanthan gum
– 15g matcha green-tea powder
– 150g olive oil
– 150g honey
– 1 tsp vanilla extract
– 2 egg yolks
– 250g dark chocolate 70%+, vegan

Directions:
1. in a large bowl, combine the oat flour, almond meal, salt, xanthan gum & matcha powder. Use a wire whisk to distribute the ingredients together evenly & set aside.
2. in a separate bowl, combine the oil, honey, vanilla & egg yolks. Whisk until it’s combined.
3. add the wet ingredients to the dry & fold together. Refrigerate the dough for an hour.
4. line a work surface with baking parchment & roll the dough out to 1/4inch thick. Cut into squares (or the shapes of tea bags if you’re feeling creative, don’t forget the hole at the top if you do though). Due to a lack of gluten, the dough is a little more delicate than your traditional shortbread dough. I found pushing a spatula underneath the cookie to lift & transfer it to the baking sheet worked best. Alternatively, the shaped can be cut directly on the parchment & then the surrounding dough can be removed. Once baked they are no longer delicate.
5. preheat the oven to 150°C & bake for 25-30 minutes or until starting to turn a little golden. Remove from the oven & after five minutes, transfer to a wire rack to cool.
6. Whilst cooling, melt the chocolate in a heat proof bowl either in a double-boiler or the microwave. Once the cookies are cool & the chocolate is melted, dip half way into chocolate, lightly shake off the excess & then transfer to a parchment sheet to allow the chocolate to harden.

If you liked the recipe, go check out our KICKSTARTER project for an upcoming Gluten-Free Cookbook!

Tips:
**** if using a microwave to melt the chocolate, do it in 30second intervals to ensure the chocolate isn’t burnt. ****
**** these shortbread cookies on their own are not very sweet. This has been done intentionally so that the chocolate compliments them without becoming too much. Don’t be tempted to omit the chocolate, you’re using extra dark here so it isn’t bad for you ****
**** the cookies can easily be made vegan by using an egg substitute & the honey with agave or maple syrup. Whatever the directions on the packaging, you want to replace it with approx. 1 eggs worth. ****

…..for more amazingly delicious recipes from us, you should check out our gluten-free archives!
………………….a full history of our cooking endeavors can be found in our archives.
AND!!!…. for the rest of our artistic escapades, we even have our designed page.

The lovely people over @ Curbly.com were nice enough to feature us on their “foodie friday” special. It was flattering to see our images up there being presented so beautifully on such a fantastic site. Thank you Curbly.com!

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26 thoughts on “green tea shortbread

  1. I don’t care if you aren’t the first person who’s shaped cookies like this (you’re the first I’ve seen!), these are inspiring! I love them and I’ll have to nick this from you, but not half nearly as healthily as you have.

    • THank you so much Asma! The healthy option is tasty… but nothing beats shortbread made with butter :)
      I just had a peak at your blog, it is so beautifully presented & you’ve got such talent! Nick away… I may even have to re-create some of your gems :)

    • Guar gum, mastiha gum or even a small amount of gelatin could be used. THe purpose of the gums is to act as a thickening agent as well as bind the flours together. You’ll want to be sure to include it in the recipes as the cookies will be too crumbly when finished & the dough will also be harder to work with. If you aren’t fussed about making this gluten-free, just substitute the flour in the recipe with regular all purpose & then you can omit the xanthan gum altogether.

    • Greetings Poland! I would love to hear your feedback on them once they are completed & maybe even see your pictures if you take some :)

    • εννοείται όλες οι γλώσσες απο εκεί ξεκινάνε ;)

    • I can certainly make one for you, do you prefer ounces or cups? I also have a conversions page that includes some links to sites that will convert the measurements.

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  4. These are beautiful! Found you through foodgawker and simply love how you made these sweet tea bags. I have to make something gluten free, dairy free and hopefully not taste free for my son’s class this week. Maybe a pumpkin cookie cutter or a leaf shape would be sweet for this Harvest Party? Great post!!

    • Hi Holly, the dough in these is a little tricky to work with, I’d recommend rolling it out on parchment, cutting out the shapes & then removing the excess dough from around the shapes. They absolutely need a layer of chocolate though as the dough isn’t sweet enough on its own. Any shape will do though! & thank you so much for the lovely comment, I really appreciated it.

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  6. I made these for my mum who recently went gluten, dairy and sugar free. I found it much easier, instead of folding the wet and dry, to mix until it was a combined. Then I packed it together and made it into a ball shape. Once I’d done that I tossed the ball from hand to hand for about 2 minutes, enough for some of the oil to come to the surface. The oil on the surface really helped when it came to the cutting part! I hope this tip helps :)

    • That’s a fantastic tip. Thank you very much for sharing that, Grace. I’ll test the recipe again soon using your instructions & hopefully have the same results. If I do, I’ll update the instructions. Thank you again for the feedback, I really appreciated it.

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  9. Loved that recipe! Thank you! <3

    Tell me one thing: after deep the cookies into the chocolate, I supposed to let them rest in the refrigerator ?

    • Hi Juliana, my apologies for the incredibly late response. If it’s a hot summer day, I would. However the chocolate will harden on its own after a while. I would avoid the fridge preferable because if the chocolate is warm it can draw humidity into the cookies.

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