Gluten Free Shortbread Hearts
I’m one of those people who don’t celebrate Valentine’s Day but honestly any occasion is good to make a new recipe. Especially when you can share it with people you love.
Give yourself and your loved ones a bit of love and make this healthy treat. My Valentine’s Day Cookies are gluten free, refined sugar free and lactose free. I filled my shortbread hearts with homemade strawberry jam but any other jam will work well.
Gluten Free Shortbread Hearts
Prep Time
40 minutes
Cook Time
10 minutes
Total Time
50 minutes
Ingredients
Ingredients for 18 cookies:
- 80 g almond meal
- 50 g gluten free oat flour
- 40 g rice flour
- 50 g tapioca starch
- 20 g potato starch
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ teaspoon xanthan gum
- 30 g honey
- 50 g powdered xylitol
- 100 g lactose free butter (room temperatures)
- 20 g sour cream or creme fraiche (room temperature)
- 2 egg yolks (room temperature)
Strawberry filling:
- 300 g frozen strawberries (defrost overnight in the fridge)
- 2 tablespoon xylitol
- 1 ½ gelatine leaf ( 6g gelatine powder)
Instructions
- Make cookies: In the first bowl whisk together almond meal, oat flour, tapioca starch, potato starch, baking powder, salt and xanthan gum.
- In the second bowl beat butter, honey and sugar until light and fluffy, then add egg yolk and beat until well combined. Add rice flour and sour cream and keep whipping until the mixture is smooth. Then mix with flour mixture and form the dough into two flat discs. Wrap your dough and chill in the refrigerator for at least 2 hours.
- Make strawberry filling: In a small saucepan mix strawberries with xylitol and let simmer for about 10 - 15 minutes over medium heat, stirring occasionally, until the mixture has thickened. Soak the gelatine leaves in cold water for five minutes to soften them up. Then remove and gently squeeze to remove excess water. Stir the gelatine into the warm strawberry mixture. Let it cool and put to the fridge.
- Preheat the oven to 170°C and line two large baking sheets with parchment paper.
- Once the dough is chilled, place one disc of the dough on a lightly floured surface and use a floured rolling pin to roll the dough until 0,2 - 0,3 cm thick. Cut into heart shapes using a cookie cutter, then using a smaller one, cut smaller hearts into the centers of half of the hearts. Repeat with the remaining dough.
- Bake at 170°C for about 8 - 10 min. Let cool on baking sheets for 5 minutes before transferring to a cooling rack to cool completely.
- Pipe or spread strawberry mixture onto cooled cookies, and sandwich with the upper part.
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