Reindeer shortbread cookies (gluten-free and vegan)

Name: Reindeer shortbread cookies (gluten-free and vegan)
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 7
Cuisine: En
Ingredients: 3.5 oz wholemeal rice flour; 1 cup almond flour; 1/3 cup cornstarch; 1/2 cup margarine; 1/3 cup cane sugar; 25-30 cranberries; 0.7 oz chocolate

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Snacks

Very Easy

55 min

1567 Kcal

For a snack, what could be better than a little shortbread biscuit to enjoy with your tea or coffee? And during the festive season, they dress up as Santa's reindeer! It just goes to show how simple little cookies can quickly be transformed with chocolate and cranberries ;-) Here, we offer a vegan and gluten-free version so you can enjoy a sweet treat without feeling bad :-) ►With this recipe, you'll get around 25 shortbread biscuits.

Ingredients

For the shortbread:

3.5 oz wholemeal rice flour
1 cup almond flour
1/3 cup cornstarch
1/2 cup margarine
1/3 cup cane sugar

To decorate:

25-30 cranberries
0.7 oz chocolate

Materials

A rolling pin
Baking sheet
Toothpick

Preparation

Preparation45 min

Cook time10 min

Place all the ingredients in a bowl and mix with your fingers. At first, this may seem like a complicated task, but gradually, as you work the margarine into the other ingredients, crumbling the mixture as you go, you'll get the perfect shortbread dough!
If mixing in a bowl seems impractical, don't hesitate to put everything on a work surface and form your dough there.
Once all the ingredients have been thoroughly mixed and the dough formed, leave it to rest in the fridge for around 10 minutes. This will make it less sticky and easier to roll out into shortbread shapes.
Preheat the oven to 350°F (180°C).
On a floured surface, roll out the dough using a rolling pin. If you're worried about the dough sticking to the rolling pin, place a sheet of baking paper between the dough and the rolling pin.
Form small round shortbread biscuits and place them on a baking sheet lined with baking parchment.
Bake for 10 minutes at 350°F (180°C).
Meanwhile, melt the chocolate in the microwave.
Once the shortbread has been baked and cooled, it's time to decorate: use a toothpick to draw the eyes and antlers of the reindeer. For the nose, dab chocolate on the spot and stick a cranberry on top so it stays in place as the chocolate dries.

And there you are, your reindeer shortbread biscuits are ready!