These gorgeous gluten free shortbreads are buttery and full of flavour.
The ¾ tsp of cinnamon in the recipe might sound a pedantic measure but it works so well. Too much more and the cinnamon would be harsh.
These shortbreads on a rustic chopping board with a bowl piled high with chocolate dip is a lovely way to share. Using sugar you’ve stored with cinnamon sticks in a kilner jar adds depth of flavour.
Suitable for: gluten free
Makes: at least 30 little star shaped biscuits.
Ingredients for the shortbread
160g butter, room temperature & cubed
170g ground almonds
140g polenta, coarse or fine
125g light muscovado sugar
50g finely chopped toasted almonds
3/4 tsp ground cinnamon
Spare polenta for dusting
Ingredients for the chocolate dip
100g dark chocolate, melted
100g clotted cream
Brandy – a splash (optional)
Place all the shortbread ingredients in a food processor and blitz until a soft, pliable dough is formed. It’ll be a lovely rich caramel colour when combined.
Alternatively, place ingredients in a bowl and rub the butter into the dry ingredients. This will take a few minutes.
Liberally dust a work surface and rolling pin with polenta. Roll your dough out to approx 1cm thickness and cut out your cookies, using whichever Christmas-shaped cutters you have to hand.
Place a piece of baking parchment on a baking sheet and pop the cookies on the baking parchment. Bake in a preheated oven at 150°C / 300°F / Gas 2 until lightly golden brown – approx 12 to 14 minutes.
Once out of the oven allow to cool for 10 minutes before transferring to a cooling rack.
To make the dip, melt the chocolate in the microwave in 30 second increments. Make sure to stir so it doesn’t catch and burn. Allow the chocolate to cool slightly and then stir in your clotted cream. You can glug in some brandy for seasonal va-va-vroom.
Alternatively you can sandwich your stars together with Nutella.
The cookie dough freezes well as do the baked biscuits.
These Gluten free Cinnamon Shortbread Stars can also be enjoyed with our delicious Vegan Chocolate Mousse.