Weekends are fantastic for cooking. On a weekend you can cook all those delicious, slow-cook, time-consuming meals that are impossible to do on a weeknight. Since I am now doing more or less full time hours at the office, and loving it, I decided to shift my blogging to the weekend when I have the time to think about the recipes I make and to photograph them. The same goes for the meals I’m making. It’s getting cold here so I’m looking into winter weekend recipes which I can freeze and put aside, and my thoughts are also drifting towards treats to be had either warm – or with warm drinks. I liked the look of these pecan shortbread bikkies, which can be found in Gluten-Free Classic Snacks, a book by the amazing author of the gluten-free on a shoestring blog.
I love shortbread, but what I loved about this recipe – a gluten-free take on an apparently well-known american brand’s version, is that these biscuits can also be frozen! I’m in the mood for making foods which can be frozen and used for later as I mentioned, so I couldn’t help but be curious. I decided that – after put aside some marinating meat for a dinner recipe, I would give these cookies a go. I wasn’t disappointed! These are simple to make, tasty, and can be stored for later. I call that a winner!
Gluten-Free Classic Snacks’
Keebler Sandies Pecan Shortbread Cookies
Makes: 15-16 cookies, Prep: 30 mins, Cook: 19-21 mins
- 245g/1 3/4 cups gluten-free plain flour
- 1/4 tsp bi-carb soda
- 1/8 tsp sea salt flakes
- 20g/3 tbsp + 1 tsp milk powder
- 150g/3/4 cup white sugar
- 112g/8 tbsp unsalted butter, at room temp
- 1 egg yolk (25g), at room temp
- 2-4 tbsp lukewarm water
- 85g raw/toasted pecans, finely chopped and tossed in 1 tsp cornflour
- In a bowl, whisk together the flour, soda, salt, milk powder and sugar.
- Make a well in the centre and add in the butter, egg yolk and 2 tbsp of water, mixing well between each addition. Don’t be afraid to get your hands in there. Then add in the pecans.
- Now, to get the dough to come together add a half a teaspoon of lukewarm water at a time while kneading. Once the dough has received a consistency where it can be rolled into logs, stop adding water.
- I rolled my dough into three little logs, each about 1-2 inches in diameter. You then wrap them up tight in clingwrap and pop them in the fridge to chill for 10 mins.
- Pre-heat the oven to 160C (fan-forced) and line two baking trays with baking paper.
- Take out the logs and cut them into rounds up to 3/4 inch thick, and place them on the tray with some space between.
- Bake the shortbread biscuits for 19-21 mins, or until browned around the edges and then underneath too, and then remove. Allow to cool on the baking trays for 10 mins before transferring to wire racks to cool completely.
- These cookies can be stored in airtight containers for up to five days, and in the freezer for up to two months. If freezing, defrost at room temp.