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Have you ever baked with freeze-dried fruit? My favourite is raspberry powder. It is tangy, flavourful, and adds the most beautiful colour to your baked goods! It’s also packed with nutrients since freeze drying does not involve high heat or additives. The processes of freeze-drying exposes the fruit to very cold air so that moisture is instantly frozen and evaporated. There is no better ingredient I could have used when I wanted to make pink shortbread cookies!
They’re made with oat flour, making them gluten free and higher in nutrients compared to traditional shortbread cookies. They’re a good source of fibre, protein, iron, magnesium and more! In addition to that, oat flour doesn’t taste weird and funky, unlike other kinds of gluten free flours.
Pretty and delicious, these are the perfect cookies for children and children at heart!
Note: Oats are naturally gluten free, however, sometimes they can get contaminated during processing or packaging. If you cannot tolerate gluten, I recommend you buy oats and oat flour that are certified gluten free.
Here’s how to make the gluten free raspberry shortbread cookies:
Raspberry Shortbread Cookies
For the cookies
- 2 cups (200 g/ 7 oz.) oat flour
- 1 stick (115 g/ 4 oz.) unsalted butter, room temperature
- ½ cup (60 g/ 2 oz.) icing sugar
- 3 tbsp. freeze-dried raspberry powder
- 1 tbsp. vanillated sugar
- pinch of salt
- 2-3 tbsp. oat flour for dusting the work surface
For the glaze
- 100g (3 ½ oz.) semi-sweet chocolate
- 6 freeze-dried raspberries, crushed
For the cookies
- Sift the oat flour and freeze dried raspberry powder in a bowl. Add salt and whisk them well together.
- In a large bowl, add the butter, icing sugar, and vanilla sugar. Using a stand mixer at low speed, or a wooden spoon, beat to a creamy and fluffy consistency.
- Slowly add the flour mix into the mixing bowl and continue mixing until well incorporated, and a soft dough forms. Gently flatten the dough to a disc of about 25 mm (1 inch) thickness. Then wrap it in plastic wrap and place it in the fridge for 30 minutes.
- On a lightly floured work surface, roll out the dough to 6 mm (¼ inch)thickness. Using a cookie cutter, cut out shapes, re-rolling the scraps un-til all the dough is used.
- Place the cookies 25 mm (1 inch) apart on a baking tray lined with parchment paper. Refrigerate them for 30 minutes.
- Preheat oven to 180 °C (350°F).
- Take the baking tray from the fridge and place it directly into the pre-heated oven. Bake for 12-14 minutes. Remove the tray from the oven and allow the cookies to cool on the tray for 10 minutes before transfer to a rack to cool completely.
- Note: Using a cookie cutter of 63 mm (2.5 inches) in size will result in 12 cookies. The number of cookies will vary with the size of the cookie cutter. The baking time will also differ with cookie size.
For the glaze
- Melt the chocolate in a bain-marie. Drizzle over cookies and sprinkle the crushed freeze-dried raspberries.