Any day is a good day for making a batch of shortbread. Why wait until Christmas?
There is a teensy amount of cinnamon in this recipe. Just enough to give the flavours of pecan and maple a little lift.
As with the Scots Shortbread recipe, please use rice flour, not ground rice. The texture and flavour is distinctly different. I still use a couple of tablespoons of whipping cream to bind the dough together but you won't need as much, because the maple syrup helps to bind as well.
I used FG Roberts plain gluten free flour for this bake. Other flour brands may need a little more or less whipping cream to bring it together, so add a little at a time, while mixing.
I used Betty Blue (my stand mixer) to make this recipe. You can use a thermomix, food processor or stand mixer to mix this dough.
Maple Pecan Shortbread
Makes approximately 24 biscuits
275 grams plain gluten free flour
50 grams rice flour
100 grams finely chopped pecans
1/4 teaspoon salt flakes (omit if salted butter is used)
¼ teaspoon xanthan gum
1/4 teaspoon cinnamon
150 grams unsalted butter, at room temperature
80 grams soft brown sugar
1 tablespoon pure maple syrup
3-4 tablespoons whipping cream
Preheat your oven to 150 degrees celcsius
Line baking tray with baking paper
In small bowl, whisk together the gluten free flour, rice flour, salt and xanthan gum
In a separate, large bowl cream the butter and sugar until light a creamy
Add the flour mixture and chopped pecans and mix until a shaggy dough starts to form
Drizzle in the maple syrup while mixing, ensuring to combine well
Add the whipping cream, a teaspoon at a time, mixing until the dough forms
The dough should be soft but not sticky
Turn the dough out and knead a little to create a smooth dough
Shape into a flat disk and place between two sheets of baking paper
Roll the dough out to about a centimetre thick
Cut into the desired shapes, and prick the tops with a fork
Gently place onto the prepared baking sheet, a few centimetres apart
Chill for at least ten minutes, to stop the shortbread spreading
Bake until lightly golden brown on the edges and aromatic, about 25-30 minutes
Allow to cool on the tray for five minutes, then transfer to wire rack to cool.
Some gluten free flours are thirstier than others, you may need to add more or less whipping cream to form your dough.
Store in an airtight container for up to two weeks.