Quinoa flour In cookies.
We’ll these are shortbreads actually.
Only four basic ingredients. Flour ,butter ,sugar and vanilla.
No additives,no complications.
And then I just had to dress them up.
With classic Thai flavors. Mango , galangal , basil And red chilli.
So these are gluten free shortbreads that have a small amount of almond flour in them. That almond flour makes these shortbreads even more buttery and yummy.
Mango and basil are two gorgeous flavors that go well together and to add a little jazz to this, I also added galangal juice and a spoon full of chopped red chilli.
All fresh flavors convert the quinoa cookies to a dessert that Is worthy of a Michelin Star.So when the good people at Organic Farmers Co sent me some quinoa flour to use, I knew it deserved something other than crackers or brownies(which I’ve made). If you use the code BAKETITUDE10 When you check out, you’ll get yourself a 10℅discount on your purchases from the website.
Well ,that’s what I feel. It’s light, almost pie crust like buttery base and a wonderful ,aromatic , fruity and slightly spicy base.
The cream of course is optional.
But that’s what makes this Plain Jane cookie into a glamorous Diva.
Plain Jane is quite amazing in herself. FYI , Quinoa and almond both are superfoods.
Quinoa is great for your hair, and for your digestive system. So that if you have the shortbread cookies on its own, that superfood status should make you feel good too.
So you can make the shortbread cookies and enjoy them as they are or dress them up for dessert.
This recipe makes for 12, 2-inch square shortbread cookies.
- 75 GM's quinoa flour
- 35 GM's almond flour
- 60 gms chilled butter
- 50gms finely ground super or icing sugar
- 1/2 tsp vanilla essence
- 100 mils non dairy cream
- 3-4 tbsp chopped ripe Mango
- 4-5 leaves of basil shredded or chiffonade
- 1 tsp galangal or ginger juice
- 1 tsp finely chopped red chilli or 1/4 tsp red chilli flakes
- Whip the cream to stiff peaks.
- Fold in the Mango , galangal juice ,basil leaves and the chilli and place in a covered bowl in the fridge.
- In a large bowl, place the quinoa flour ,Almond meal and the sugar and stir together.
- Add the butter and cut it into the flours usingn a fork or a pastry cutter. Add in the vanilla essence. When the butter is cut into the mix and it looks like bread crumbs ,use your hands and bring the dough together. You may (not really likely) need a spoon of cold water to get it together.
- Just don't knead too much. Treat it with a whole lot of love, just like a pie crust dough.
- Wrap up the dough in wrap and chill 10 minutes.
- Remove from fridge and place between 2 sheets of parchment paper.
- Roll out to 1/4 inch thin and cut using a cookie cutter.
- I used a square , because that causes the least wastage.
- Slide a knife under the cut dough and gently place on a parchment paper lined baking tray.
- Gather the scraps and reroll. Since we're rolling and rerolling the dough, it's better to not knead the dough in the beginning.
- I managed 14 cookies out of this dough.
- Turn the oven to 180C and chill the cookie trays in the fridge.
- Bake for 12-14 minutes and keep an eye on them.
- Mine baked for a minute extra, so they were slightly dark.
- Allow to cool on the tray before sliding on to the wire rack. They will break otherwise.
- Once the quinoa shortbreads are cool ,you can eat them just like they are or pipe the gorgeous cream on them and enjoy this dessert.
- You can also top with a Mango coulis or a strawberry coulis for an added burst of flavors.
- We enjoyed them as they were.
- So that's one myth busted that quinoa flour cookies are not tasty.
- They are crisp and buttery.
- The addition of the almond flour makes them nuttier and you'll never believe these are gluten free.
Life is what you bake of it.