Reindeer shortbread cookies (gluten-free and vegan)

Ingredients

For the shortbread:

• 3.5 oz wholemeal rice flour
• 1 cup almond flour
• 1/2 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

• 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 mix the margarine with the rest and crumble the mixture each time, 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 on it.
• 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, decorate with a toothpick to draw the eyes and antlers of the reindeer. For the nose, place chocolate in the spot and stick the cranberry on top to keep it there as it dries.
  
  And there you are, your reindeer shortbread is ready!

Observations

The shortbread recipe: you can use a classic recipe

Cranberries: you can replace them with red candies like Smarties.

Questions

Photos of members who cooked this recipe

Comments