shortbread cookies.

Dietary: Gluten free, vegetarian
Total Time: 1 hour 30 minutes
Prep Time: 1 hour (including chilling)
Cook Time: 10–15 minutes
Makes: 10–15 cookies

Cookies:
125 g unsalted butter, softened
½ cup brown sugar
½ cup rice malt syrup
1 egg yolk
2 ½ cups gluten free flour
1 tbsp ground ginger (increase for a stronger ginger flavour)
1 tsp mixed spice
1 tsp baking soda

Method:
In a large mixing bowl, cream the butter and sugar together until pale and fluffy.
Add the rice malt syrup and egg yolk, and continue mixing until well combined.
Fold through the remaining ingredients, then use your hands to bring the mixture together into a dough.
Shape the dough into a ball, wrap it in cling wrap and refrigerate for 30 minutes to 1 hour.
Preheat the oven to 180°C (bake).
Roll out the chilled dough to approximately 1 cm thick and use cookie cutters of your choice to cut shapes.
Transfer the cut-out cookies to a baking tray lined with parchment paper and bake for 10–15 minutes, or until lightly golden.
Remove from the oven and carefully transfer to a wire rack to cool completely.

Notes & Variations:

• Dip the cooled cookies in melted carob or chocolate for an extra indulgent twist.

• Add finely grated orange zest to the dough for a citrus-spiced variation.

• Decorate with icing or sprinkles once completely cooled for a festive touch.