A gluten free version of the traditional, rich Christmas and Hogmanay cookie. While you can get shortbread biscuits year round now, we only make these cookies at Christmas and New Year’s as a nod to Mr. Joybilee’s Scottish Heritage. Orange peel is a traditional addition to Shortbread Biscuits that dates back to the 1800s.
- 1 cup butter, softened
- 1 cup of sugar, organic
- 1 egg, free range
- 1 teaspoon vanilla
- 1/2 cup candied orange peel, chopped
- 2 cups almond flour
- 1 cup of gluten free flour blend
In a large mixing bowl, add butter and sugar. Beat together until light and fluffy. Add egg, vanilla, and candied orange peel. Beat to fully mix. Add almond flour and gluten free flour blend. Blend in with a spoon to make a stiff dough. Knead to make a smooth dough. Cover and chill for 1 hour.
Prepare a baking sheet by greasing with butter and then sprinkling with additional gluten free flour. Preheat oven to 375 degrees F.
Remove the dough from fridge. Divide dough into 3 portions. Flour a board with almond flour. Roll out each dough portion to 1/4 inch thick and cut with biscuit cutters. Place each biscuit on the prepared baking sheet. Dough may be combined and re-rolled as often as needed. It will not get tough like wheaten dough.
Bake in a 375 degree oven for 10 minutes. Transfer to cooling rack. Repeat till all the dough has been baked.
Place cookies in an air tight cookie tin, once they are fully cool. Let rest a day or two before serving. The flavor and texture of this traditional cookie improves after a day of rest. Store for up to a week at room temperature. Freeze for longer storage.