Christmas Shortbread Cookies

Christmas Shortbread CookiesIngredients (15servings):

  • 1/3 cup corn flour (GF)
  • 1/3 cup potato starch (GF)
  • 1/3 cup millet flour (GF)
  • 1/3 cup rice flour plus more for rolling (GF)
  • 3 tablespoons water
  • 1/5 cup melted coconut oil
  • 2 tablespoons Muscovado sugar
  • zest of half of an orange
  • 1 teaspoon ground ginger (GF)
  • 1 teaspoon ground cinnamon (GF)
  • 1/2 teaspoon ground nutmeg (GF)
  • 1/3 teaspoon sea salt




Preheat the oven 200°C.

Sift the flours into a medium bowl. Add all dry ingredients together with orange zest. Add melted coconut oil and water and mix just until the dough forms.

Place the dough on floured parchment or waxed paper; roll out 5-7mm thick, flouring the dough as needed. Cut out the shapes, and transfer to baking sheets lined with parchment paper.

Bake for 20 minutes, until golden brown. Let cool completely on a wire rack and serve.



GF – make sure the ingredient doesn’t contain traces of gluten!


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6 Responses to Christmas Shortbread Cookies

  1. Juliette says:

    By far the best shortbread cookies I’ve ever tried 🙂

  2. Nathalie says:

    Thanks, Juliette! I’m so happy you liked them 🙂

  3. Meggie says:

    haven’t ever seen anything better on the net then yor blog <3

  4. BugsBunny says:

    OOOh, Gosh. Must be delish.

  5. Jack says:

    I could not resist commenting. Wonderful!

  6. Sola says:

    Ooohlalala, so Christmassy <3

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