Gluten Free Rosemary Shortbread is the perfect addition to a gluten free tea party or for an afternoon treat. I love using fresh herbs in baking and this is a perfect example. I like the savory herbal twist on this cookie. I hope you enjoy it as much as I do. Gluten Free Rosemary Shortbread is so delicious and perfect with a cup of afternoon tea.
Gluten Free Rosemary Shortbread
Shortbread with an herbal twist! Gluten Free Rosemary Shortbread is so delicious and perfect with a cup of afternoon tea.
Ingredients
- 1/2 cup coconut oil
- 1/3 cup white sugar
- pinch salt
- 1 tsp gluten-free vanilla extract
- 1 cup almond meal
- 2 tsp finely chopped fresh rosemary
Instructions
- Preheat oven to 300 degrees. Line baking sheet with parchment paper.
- In mixing bowl, beat coconut oil until smooth. Add sugar, salt, and vanilla; beat well until combined, scraping sides of bowl as needed.
- Add almond meal and beat on medium speed until well-blended. Add rosemary and mix well.
- Pat dough into a 7 1/2-inch disk on parchment-lined baking sheet.
- Prick shortbread with tines of fork and using a sharp knife, make shallow indentations where you will cut the shortbread into 12 pieces.
- Bake for 45 minutes or until golden around the edges.
- Slide parchment with shortbread onto a wire rack. Cool.
- Transfer to cutting board and cut into 12 wedges following the cut lines you made before baking.
Recipe Notes
Adapted from "Rosemary Shortbread" recipe in Everyday Cooking with Organic Produce by Cathy Thomas.
Gluten Free Recipes:
Gluten Free Strawberry Pretzel Salad
Gluten-Free, Casein-Free Chocolate Donuts
Rachel is the mother of a son with Autism. She and her family began eating a gluten-free, casein-free diet in November 2011. Not long after, she discovered that she too was intolerant of gluten and has happily enjoyed discovering new ways to find delicious ways to enjoy eating a gfcf diet. Please visit her blog to learn more.
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Has anyone out there tried this recipe? I’ve tried to make it TWICE with these ingredients and both times it did NOT come out well at all!!!! The first time I tried with agave syrup (to do sugar free), and all I got was a melted mess,but it tasted o.k., it just was a pile of soup basically.The second time I used regular sugar and it was just like a powder,it didn’t form a cookie texture at all. I’m wondering if I should use almond flour instead of almond meal,Is the list of ingredients correct? Can someone please give me some advice, I love the flavors ,but these are very expensive ingredients to keep throwing away! Thanks
Also, I used waxed paper because that’s what I had, could this make a difference?
Michelle,
I’m not sure why this is not working for you. I would definitely use parchment paper instead of wax paper; parchment paper is safe in the oven, while wax paper may be melting. I used almond meal (essentially ground almonds) and real sugar. Agave would make it soupy since it’s a liquid. When you put it into the pan, it should be like wet sand. Hope that helps!