YIELD: 12 COOKIES
Directions
Just like the traditional shortbread, only much more chocolaty.
I like to cut these into bars, but feel free to shape them as you desire with metal cookie cutters.
Cream together the margarine and ½ cup + 2 tablespoons sugar until smooth.
Using an electric mixer, or mixing quickly with a spoon, gradually add the cocoa powder.
In a separate bowl, combine the sorghum flour, brown rice flour, potato starch, and xanthan gum.
Add the flour mixture into the sugar mixture (a little at a time) until all is incorporated.
Keep mixing until a stiff dough forms, scraping down the sides as necessary.
It will look crumbly at first, but will come together nicely with a little mixing.
Using your hands, pat dough into a disk on a lightly sugared surface and then chill the dough in the refrigerator for 2 to 3 hours.
When you’re ready to bake the cookies, preheat oven to 300°F.
Use a large knife to cut the dough into even rectangles, about 1 × 4 inches.
Using a flat metal spatula, scoop up cookies and place them onto an ungreased cookie sheet.
Sprinkle with granulated sugar and then poke a few holes in the tops with a fork.
Bake for 30 to 35 minutes.
Let cool completely before serving.
Store in airtight container for up to 2 weeks.
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Ingredients
1 cup non dairy margarine
½ cup + 2 tablespoons sugar, plus ¼ cup for rolling
½ cup cocoa powder
¾ cup sorghum flour
¾ cup brown rice flour
½ cup potato starch
1 teaspoon xanthan gum
