Bob's Red Mill, Gluten Free Shortbread Cookie Mix, 21 oz (595 g)
You purchased this item onView this order
- You earn loyalty credit for every order you place at iHerb!
- Loyalty credit is equal to 10% of the value of your order, excluding shipping charges.
- Your loyalty credit will be applied towards your next order as soon as your current order has shipped.
- Your loyalty credits are valid for up to 60 days from the date of your last purchase.
This product is already in your Wish List.
View Wish List
This product is now in your Wish List.
- Easy to Prepare
- Delicate, Buttery Flavor
- Wheat Free
- Dairy Free
- You Can See Our Quality
Light and delicate, this Gluten Free Shortbread Cookie Mix is the go-to cookie mix for bakers looking to make the perfect shortbread cookie. Sweet, but not overly rich, these cookies are delightful on their own, and can be spruced up with a few minor adaptions. Our favorite at the mill in dipping half in melted chocolate for a truly decadent treat.
Bod's Red Mill products labeled Gluten Free are batch tested in our quality control laboratory. We use an ELISA Gluten Assay test to determine if a product is gluten free.
Ingredient You Will Need:
1 whole pkg. Bob's Red Mill Shortbread Cookie Mix
1-1/2 sticks (3/4 cup) unsalted Butter or Buttery Spread cut into 8 pieces
1 Large Egg Yolk
2 Tbsp. Water
Preheat oven to 375ºF. Line a rimmed baking sheet (not nonstick) with parchment paper.
In large mixing bowl, beat butter on medium speed for 30 second, or until smooth. Beat in egg yolk, then beat in water. On low speed, beat in cookie mix in 3 stages: first, 1/2 cup, then half of cookie mix, and the remaining cookie mix, until thoroughly blended. Dough will look dry and crumbly. Gather dough into ball with hands and massage until very smooth. Divide dough in half and wrap half in plastic wrap.
Place remaining dough on parchment paper, then top with plastic wrap. Roll to 1/4-inch, cut with a cookie cutter or biscuit cutter to make 2-inch cookies and place one inch apart on baking sheet. Reroll scraps of dough; cut again to make 18 cookies.
Bake on middle rack of oven for 12-15 minutes, or until cookies just start to brown around edges. Cool cookies on wire rack for 10 minutes, then remove from baking sheet to cool completely. Repeat with remaining dough.
Potato starch, sugar, whole grain sorghum flour, cornstarch, tapioca starch sea salt (magnesium carbonate), xanthan gum, natural vanilla powder (sugar, cornstarch, vanilla extract).
Manufactured in a facility that also uses tree nuts and soy.
|Serving Size: 2- 2" Cookies (33 g dry mix)|
|Servings Per Container: 18|
|In Dry Mix||As Prepared|
|Calories from Fat||0||70|
|Amount Per Serving||%Daily Value**|
|Total Fat||0 g*||0%||8%|
|Saturated Fat||0 g||0%||25%|
|Trans Fat||0 g|
|Total Carbohydrate||29 g||10%||10%|
|Dietary Fiber||0.5 g||2%||2%|
|* Amount in mix
** Percent Daily Value are based in a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
|Total Fat||Less than||65 g||80 g|
|Sat. Fat||Less than||20 g||25 g|
|Cholesterol||Less than||300 mg||300 mg|
|Sodium||Less than||2,400 mg||2,400 mg|
|Total Carb||300 g||375 g|
|Dietary Fiber||25 g||30 g|
|Calories per gram
Fat 9 • Carbohydrate 4 • Protein 4
I use earth balance spread instead of butter and the shortbreads come out with the perfect level of crumbliness. They aren't really sweet, like authentic shortbreads, so if you are looking for something sugary, go elsewhere. Though I like them plain, I also like to jazz them up a little. I've added cinnamon, ginger, and cardamom for a spiced cookie. I've added lavender for a nice floral flavor. And I've also topped the cookies with a sprinkle of raw sugar for a molasses flavor. I think it's an easy mix for experimentation.