About the Recipe
Gluten-Free Chamomile Citron Shortbread Cookies are a delightful treat that combines the soothing qualities of chamomile with the zesty brightness of citron. This unique flavor profile is both comforting and refreshing, making these cookies perfect for any occasion. Whether enjoyed during a quiet afternoon tea or served at a festive gathering, these cookies offer a delicate balance of flavors that make them an exquisite choice for those who appreciate the subtleties of gourmet baking.
The base of these cookies is a classic shortbread made from high-quality unsalted butter. This butter, creamed with sugar until light and fluffy, creates a perfect canvas for the infusion of flavors. Finely ground chamomile flowers are added to the dough, not only imparting a gentle floral aroma but also enhancing the overall taste experience. Chamomile is renowned for its calming effect, making it an ideal ingredient for cookies meant to be enjoyed during moments of leisure. This herb has been cherished for centuries, often used in teas for its relaxing properties.
Citron adds a delightful twist to the traditional shortbread. Citron, a type of citrus fruit, is known for its fragrant zest and slightly tart flavor. The zest is finely grated and mixed into the dough, while candied pieces of citron can be folded in for an added burst of sweetness and texture. This combination of chamomile and citron creates a harmonious blend that tantalizes the taste buds, making each bite a unique experience.
The cookies are then shaped into rounds or fingers and baked until they achieve a light golden hue. This results in a crisp exterior that gives way to a melt-in-your-mouth softness.
Once baked, these Chamomile Citron Shortbread Cookies can be dusted with powdered sugar for an elegant touch or drizzled with a light glaze for an extra burst of sweetness. They can be enjoyed on their own or paired with a cup of chamomile tea to elevate the overall experience. These delightful cookies not only taste wonderful but also present a visually appealing appearance, making them a perfect addition to any dessert platter.
For those seeking further experimentation, variations can be made by incorporating complementary flavors like a hint of vanilla or a sprinkle of sea salt to enhance the sweetness. These versatile cookies can be beautifully packaged as gifts, making them a thoughtful and delicious gesture for friends and family. In essence, Chamomile Citron Shortbread Cookies transcend the boundaries of a simple dessert; they are a celebration of flavor, aroma, and the joy of baking, inviting everyone to savor the moment.
Ingredients
1 cup oat flour
½ cup white rice flour
½ cup cornstarch
½ cup tapioca flour
¼ cup golden baker’s sugar
¾ cup granulated sugar
2 ½ teaspoons guar gum
1 teaspoon baking powder
¼ teaspoon kosher salt
2 sticks cold, unsalted butter, diced
2 large eggs
1 ½ teaspoons pure vanilla extract
1 ½ teaspoons pure almond extract
Preparation
Position an oven rack in the center of the oven and preheat it to 350 degrees Fahrenheit. Line a small jellyroll pan with aluminum foil, ensuring the foil overlaps and is lightly sprayed with nonstick cooking spray.
In a stand mixer fitted with the paddle attachment, combine all the dry ingredients and mix on low speed until they are well blended. Gradually add the butter and mix on low speed until the mixture resembles coarse bread crumbs. Then, add the eggs, vanilla, and almond extracts and mix on medium-high speed until the dough starts to pull away from the sides of the bowl. Mix on high speed for about 10 seconds.
Transfer the dough to the prepared pan and spread it evenly using an offset spatula. Bake in the preheated oven for 25 minutes, or until the shortbread begins to turn a light golden color. Remove the shortbread from the oven and transfer the pan to a wire rack to cool completely.
Once the shortbread has cooled, lift it out of the pan by holding onto the sides of the aluminum foil. Carefully remove the foil and use a large, sharp knife to cut the shortbread into 3-inch squares. Decorate each square by piping on the glaze in a crisscross pattern. Allow the glaze to set for about 10 minutes before serving.
To store the shortbread, place it in an airtight container and keep it for up to 3 days.
Notes