Gluten Free Raspberry Shortbread Pinwheels with a White chocolate drizzle!

I recently learned that Shortbread is a traditional Scottish biscuit (cookie) made with simple ingredients: butter, sugar, and flour. It has a rich, crumbly texture and a slightly sweet, buttery flavor! It is the base concept of a HUGE variety of favorite holiday cookies! It dates all the way back to the 12th century, The name “shortbread” comes from the word short, which refers to the crumbly texture that comes from using a high proportion of fat (usually butter) to flour.

I have quite a few shortbread based cookies here in the club! But when I saw this recipe concept I knew I needed to add another! This cookie is delightful- both visually and taste wise! The cookie is buttery and tender but without being too fragile and crumbly! Then the raspberry swirl and white chocolate drizzle add a beautiful richness and complexity!

Visually- In my (not so humble) :) opinion I think they look absolutely stunning on a christmas cookie platter!!

Better Batter Gluten Free Orginal Blend

This flour blend continues to amaze me. It can do so many things better than most other blends that I have tried. As a result its extremely popular. Lately I have been ordering it from the Better Batter website directly. When they sell out- they tend to restock pretty quickly. Check back within a day or two if they are sold out when you look. I buy it in bulk now (20 lbs at a time) as I cant risk running out. I use it in too many recipes that we love.

What if you cant get your hands on it? This may be the case if you live outside the US. My friend Nichole from Gluten Free on a Shoestring has figured out a mock recipe for better batter. Her version should work great in this recipe! The owner (Naomi) of better batter has confirmed that the mix is similar to the official version.

Better Batter so kindly offered me a 30% off promo code to share with all of you! This can be used as often as you would like for every single purchase made directly on BetterBatter.com Use the code: BakingAngell30

The process for making traditional shortbread is fairly simple and pretty consistent!:

1. Creaming the butter and sugar: The butter is usually softened before being creamed with sugar until light and fluffy.

2. Mixing in the flour: The flour is then gradually added, and the dough is mixed until it just comes together. It should be smooth and not sticky.

3. Shaping: The dough is often shaped into rounds, fingers, or other shapes.

Gluten & Dairy Free Raspberry Shortbread Pinwheels with White chocolate drizzle.

Print

With ImageWithout Image

Author: Brittany Angell

Prep time: 35 MinCook time: 13 MinInactive time: 30 MinTotal time: 1 H & 18 M

Ingredients

• 1 cup Salted Butter Slightly Softened (or vegan butter- such as Earth Balance Buttery Sticks)
• 116 grams (about 1/2 cup) Organic Cane Sugar
• 1 Large Egg Yolk
• 1 Tsp Vanilla Extract
• 1/4 Tsp Salt
• 298 grams Better Batter Original Blend
• 2/3- 1/2 Cup Raspberry Jam/Preserves.

Optional White Chocolate Drizzle

• 1/2 Cup White Chocolate Chips or White chocolate Candy Melts (Dairy Free White Chocolate works well too!)
• 1 1/2 Tsp Coconut Oil (This quantity may vary depending on the brand of white chocolate. I mix it in 1/2 tsp at a time until reaching the desired thickness to easily drizzle over the cookies. )

Instructions

1. Make the shortbread dough: Add to the bowl of a stand mixer (or a large bowl using a hand mixer) the slightly softened butter & sugar. Beat on high for 30-60 seconds. Add in the egg, vanilla and salt and beat another 30 seconds scraping down the bowl once or twice.
2. Add in the better batter gluten free flour and mix until a smooth dough forms.
3. Place a large sheet of parchment on your counter & sprinkle more better batter across its surface to prevent sticking.
4. Roll the dough out into a 9 x 14 inch rectangle using more flour as needed to prevent sticking.
5. Spread the preserves across the surface of the dough- leaving about 1/2 inch boarder around the top and sides. On the bottom side of the dough I recommend leaving about 1 1/2 inches across the bottom without any preserves. (This will allow for a cleaner roll up process!)
6. Using the parchment to help- carefully fold the dough up like you would a cinnamon roll. So that you end up with a 14 inch long log of rolled up dough!
7. Roll the dough up securely in the parchment making sure it is well sealed and place it in the freezer for about 30-40 minutes. (Freezing it briefly allows for a cleaner cut!)
8. After the time in the freezer- preheat the oven to 350 degrees. Line 2 cookie sheets with parchment. Slice 1/2 inch cookies using a sharp knife. Place them on the cookie sheets evenly spaced. Making sure the ends of the cookies are nicely sealed.
9. Bake one cookie sheet at a time for 11-13 minutes. The bottoms will be lightly golden brown.
10. As the cookies cool make the (optional) white chocolate drizzle. Add to a glass bowl the white chocolate and coconut oil. Place in the microwave for one minute. Stir well- and then microwave in 30 seconds increments mixing between until its fully melted and completely smooth. Drizzle over the cookies!
11. Store at room temperature, in the fridge or freezer!

Notes

You can use other flavors of jam/preserves! I selected raspberry as it tends to be thicker and works nicely when rolled up without making a big mess. If you select another flavor you may want to scale back a little on the quantity of jam used- and apply a thinner layer.

Did you make this recipe?

Tag @bakingangell on instagram and hashtag it #bakingangell