Navigating the wheat free, gluten free diet

After reading a Mental Floss post about Girl Scout Cookie copycats, I got a real jonesin’ for some Trefoils (those are the shortbread ones shaped like the Girl Scout symbol that come in the light blue box).

The recipe called for things I already had in my kitchen, so that amped up the craving.  The primary ingredient? Two sticks of butter. Paula would be proud, y’all.

The only thing was I had to sort of wing it on how much xanthan gum to use to bind it, but my baking experiments have been so full of FAIL lately that I just went for it.  And it worked!

The cookies looked almost exactly like the recipe’s example, except bigger because I didn’t want to be hanging out by the oven all day waiting for batches of little cookies.  And even though the original recipe called for the dough to be rolled and cut out, I bypassed that and simply spooned them onto the baking pan and then flattened them with the floured bottom of a glass.

The one thing I’ll say is that the cookies, while delicious, especially with coffee or milk, tasted more like those Danish butter cookies that come in a tin than Trefoils.  I didn’t care.  They may or may not have been eaten already.

What you’ll need:

-2 sticks unsalted butter at room temperature

-1/2 cup sugar

-3/4 teaspoon salt

-tiny pinch ground ginger

-1/2 teaspoon lemon zest (optional)

-2 tsp. xanthan gum

-2 cups all-purpose GF flour of your choice

What you’ll do:

– Cream butter and sugar together until light and fluffy. Add in salt, ginger, and lemon zest. Mix to combine.

-In a separate bowl, add xanthan gum to flour and mix with a fork until combined.

-Slowly add flour to butter/sugar mixture, and mix until well combined, but do not overmix. Wrap in plastic wrap and refrigerate for 20 minutes (or leave in mixing bowl and cover, then refrigerate.)

-While dough is refrigerating, preheat oven to 325 degrees.

-Roll out dough 1/4 inch thick and cut into shapes, or spoon dough in 1/2 to 1-inch balls on to cookie sheet, at least an inch a part. Place on a cookie sheet, at least an inch apart and bake for 10-12 minutes, or until almost starting to brown on the edges.  If necessary, dip the bottom of a glass in flour and flatten each cookie.

-Bake for 10-12 minutes, or until almost starting to brown on the edges.



Comments on: "Gluten free shortbread cookies are full of win" (5)

  1. profdodd said:

    Your post brought back fond memories of Girl Scout cookies. As a Girl Scout from Grade 2 through my senior year in high school, I sold a lot of Girl Scout cookies. I can remember pulling a wagon through the neighborhood making the cookie deliveries. The Trefolls were a real big seller, as my dad loved them. Glad to hear you can create the Trefoil experience for you. And I really like your new blog banner.

  2. Ashley said:

    Shortbread is my absolute favorite. I like making shortbread cookies and cream cheese icing and layering cookies, icing, and blueberries. You pipe the icing in to make it look pretty. TO DIE FOR.

  3. I read that girl scout cookies post, too! I actually printed out the one for thin mints and am looking forward to trying it. These sound super tasty – and I’m actually a fan on the the Danish butter cookies, so win-win! 🙂

  4. […] Earlier this year, I posted a recipe for homemade gluten-free girl scout cookies, Trefoils to be exact, that didn’t really taste like the real thing, but were an admittedly delicious substitute.  Yet all the while I was thinking of how nice and convenient it would be to bring home a box of real gluten-free girl scout cookies, along with some Thin Mints and Tagalongs for my gluten friendly pals. […]

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