Today it’s all about the cookies. After our recent Boca Negra Cake
experience, I had left over Gluten Free Rice Flour. The recipe calls for regular flour but I want to use this stuff up and wouldn’t it be great if we could make these gluten free for those with sensitivities? As for the rolled oats, Bob’s Red Mill just added gluten free oats to it’s line up of gluten free products. We, however, do not have sensitivities so I used the regular quick cooking rolled oats. These cookies are delicious with regular flour and my husband goes gaga for these. I’ll let you know at the end of this post if my gluten free experiment heeded the same amazing results as before. I also had Earth Balance (vegan butter) left over from making a dairy free, gluten free birthday cake for a friend but I just love real butter. That’s all I have to say. Moo!
Maple Oatmeal Hazelnut Shortbread
- 3/4 cup hazelnuts
1 cup butter (soft)
1/4 cup brown sugar
4 Tbsp Maple Syrup
1 1/4 cup quick cooking rolled oats
1 cup flour (I used a gluten free rice flour blend)
Using a food processor, finely grind the hazelnuts and set aside.
Beat butter and sugar until light and fluffy. Add the Maple Syrup and mix until well blended. Fold in the rolled oats and the flour. Roll 1 Tbsp of dough into a ball, roll in the hazelnuts and squish. Place cookies on a cookie sheet about 1 inch apart. Chill for 30 minutes.
Preheat oven to 350 F. Bake cookies for 10 minutes or until puffed. Let cool for 1 minute before transferring them to a cooling rack. Makes 36 cookies.
Results: Good for gluten free. Great with regular flour, less crumbly.