Gluten Free Spiced Almond Shortbread

Method

For the dough

1
In a saucepan over medium heat, combine the honey, brown sugar, and butter. Stir constantly until the mixture is smooth and well blended. Remove from the heat and allow to cool slightly.
2
In a large mixing bowl, combine the gluten free flour, rice flour and baking powder. Add the cinnamon, cardamom, cloves, and black pepper and almond meal, mix well.
3
Add the egg to the dry ingredients and stir vigorously, then pour in the cooled honey mixture. Gradually add more flour as needed until the dough comes together and no longer sticks to the sides of the bowl.
4
Preheat your oven to 165°C. Lightly grease a baking sheet with butter.
5
On a floured surface, roll out the dough to about 2cm thick. Use a gingerbread man cookie cutter to cut out your shapes. Place them on the prepared baking sheet.
6
Bake for about 12-13 minutes, or until golden brown and fragrant.
7
While the cookies are baking, prepare the glaze: in a small bowl, mix together the confectioners’ sugar, lemon juice, and hot water until smooth.
8
Brush the freshly baked gingerbread cookies with the glaze as soon as they come out of the oven, and press almond halves onto the cookies while the glaze is still sticky.

...And that's it, enjoy!

Have you cooked this recipe?

Ingredients

For the spiced shortbread
- 1 1/2 cups honey
- 1 cup brown sugar
- 200 g butter
- 1 1/2 cups rice flour
- 2 cups gluten free plain flour
- 2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1 tsp ground cardamom
- 3 tsp ground ginger
- Pinch ground cloves
- Pinch black pepper
- 2 cups almond meal
- 1 egg
For the glaze (optional)
- 1 cup confectioners' sugar
- 1 tsp lemon juice
- 1 tbsp hot water

Shopping list for this recipe

Woolworths

Gluten Free Spiced Almond Shortbread

Name: Gluten Free Spiced Almond Shortbread
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 servings
Ingredients: 1 1/2 cups honey; 1 cup brown sugar; 200 g butter; 1 1/2 cups rice flour; 2 cups gluten free plain flour; 2 tsp baking powder; 1/2 tsp ground cinnamon; 1 tsp ground cardamom; 3 tsp ground ginger; Pinch ground cloves; Pinch black pepper; 2 cups almond meal; 1 egg; 1 cup confectioners' sugar; 1 tsp lemon juice; 1 tbsp hot water

Shannon Bennett

Cooking

—

Overall

35 min

Ready by

—

Level

1 serves

metric

4 tips

Method

For the dough

1
In a saucepan over medium heat, combine the honey, brown sugar, and butter. Stir constantly until the mixture is smooth and well blended. Remove from the heat and allow to cool slightly.
2
In a large mixing bowl, combine the gluten free flour, rice flour and baking powder. Add the cinnamon, cardamom, cloves, and black pepper and almond meal, mix well.
3
Add the egg to the dry ingredients and stir vigorously, then pour in the cooled honey mixture. Gradually add more flour as needed until the dough comes together and no longer sticks to the sides of the bowl.
4
Preheat your oven to 165°C. Lightly grease a baking sheet with butter.
5
On a floured surface, roll out the dough to about 2cm thick. Use a gingerbread man cookie cutter to cut out your shapes. Place them on the prepared baking sheet.
6
Bake for about 12-13 minutes, or until golden brown and fragrant.
7
While the cookies are baking, prepare the glaze: in a small bowl, mix together the confectioners’ sugar, lemon juice, and hot water until smooth.
8
Brush the freshly baked gingerbread cookies with the glaze as soon as they come out of the oven, and press almond halves onto the cookies while the glaze is still sticky.

...And that's it, enjoy!

Have you cooked this recipe?

Ingredients

For the spiced shortbread
- 1 1/2 cups honey
- 1 cup brown sugar
- 200 g butter
- 1 1/2 cups rice flour
- 2 cups gluten free plain flour
- 2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1 tsp ground cardamom
- 3 tsp ground ginger
- Pinch ground cloves
- Pinch black pepper
- 2 cups almond meal
- 1 egg
For the glaze (optional)
- 1 cup confectioners' sugar
- 1 tsp lemon juice
- 1 tbsp hot water