- 1 1/4 C GF All Purpose Flour (I use Bob's Red Mill)
- 3/4 C White Rice Flour
- 1/4 C Arrowroot Powder
- 1 Tbsp Instant Espresso Powder
- 2 Tbsp Cocoa Powder
- 1/4 tsp Salt
- 1/2 tsp Xanthum Gum
- 1 C Coconut Oil
- 3/4 C Sugar
- 1 tsp Vanilla
- 1 Egg
Preheat oven to 325 degrees.
In a medium bowl, combine the flours, arrowroot, espresso powder, cocoa, salt and xanthum gum. Stir well.
In the bowl of an electric mixer, beat together sugar and coconut oil for 2 minutes on medium speed. Add vanilla and egg and beat 1 minute more. Reduce speed to low and slowly add the flour mix in.
If you want to cut cookie shapes, then wrap the dough in plastic and refrigerate for 2 hours before rolling out.
Otherwise, place in a 8x11 rectangle tart pan, 10 inch round tart pan, or a parchment lined 9x9 square pan. You will need the tart bottom or the paper to be able to remove the shortbread from the pan for the second bake. Using a tart pan will give better chance of not breaking the shortbread.
Bake in preheated oven for 30 minutes. Remove from oven, do not turn oven off. Cool in the pan for 10 minutes. While it is cooling, cut the shortbread into pieces in the pan. Remove shortbread from pan and transfer pieces onto a parchment lined cookie sheet. Bake about 15 minutes more. Remove to cool completely.
I topped mine with some melted vegan white chocolate and chocolate jimmies - it is also great without topping!
Store in a sealed container for up to 1 week.