Potato Gluten Free Shortbread Cookies
A four ingredient wonder with a light crunchy texture. Delightfully sweet and healthy.
Servings: 10
Equipment
- saucepan
- Cookie tray
Ingredients
- 2 cups potato starch
- 1/2 cup butter
- 1/2 cup coconut sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 180C.
- Melt butter and vanilla.
- Pour butter mix into flour and sugar. Mix until well combined and forms a dough.
- It may feel a little crumbly, but as long as it can press together in the next step, then it’s fine. (If it doesn’t, then add a little more butter until you’re happy.)
- Take a teaspoonful and roll into a ball in your hand and place on a parchment paper lined tray.
- Flatten to suit. (I use the bottom of a glass with a flat edge.)
- Cook at 180C for 10 mins, just until slightly browned.
- Remove from oven and allow to cool before touching or you will wreck them!
Notes
Store in an airtight container in the pantry for up to about a week. (Mine lasted about 2 weeks as I only eat them slowly, so it does last that long.)