Gluten Free Citrus Coconut Macadamia Shortbread

This is day 5 of my #20daysofcookies campaign to post a new gluten free dairy free recipe each day. Enjoy the other recipes here.

gluten free dairy free citrus coconut shortbread cookie recipe


Do you like shortbread?
I like my shortbread not too sweet and cold. Yep, cold. I prefer to keep my shortbread cookies in the refrigerator.
Are you a cold cookie eater or a warm cookie eater?
Here is the 5th new cookie recipe for the month of December, #20daysofcookies, where I will share 20 new gluten free cookie recipes from December 1-20. Make sure you subscribe to receive each one!
With posting a new cookie recipe every day for the first 20 days of December I’ve decided not to gab your ears off with what is happening in my life. I am still posting on FacebookTwitter and Instagram so check out my feeds. You’ll see what I am up to on a daily, sometimes on an hourly basis.

Citrus Coconut Macadamia Shortbread

Ingredients
  

  • 1 cup Earth Balance vegan “butter”
  • 3/4 cup icing sugar
  • 1 tsp gluten free vanilla
  • 1/2 tsp lemon extract
  • zest from 1 lemon
  • 3/4 cup shredded unsweetened coconut
  • 2 cups gluten free flour blend (I like to use Compliments gluten free flour blend)
  • 1/4 tsp baking powder
  • 1/8 tsp salt
  • 1/2 cup finely chopped macadamia nuts

Instructions
 

  • In a small bowl whisk the gluten free flour blend, baking powder and salt.
  • In a stand mixer beat the vegan “butter until creamy.
  • Gradually add the icing sugar and beat until smooth.
  • Add vanilla, lemon extract and lemon zest.
  • Add the flour mixture to the wet ingredients and beat on low speed until blended.
  • Add the coconut and macadamia nuts. Stir to combine.
  • Shape dough into a long log and wrap in saran wrap.
  • Place in refrigerator for 3-4 hours or overnight.
  • Preheat oven to 350 degrees.
  • Line 2 cookie sheets with parchment paper.
  • Slice cookie log into 1/2 inch slices.
  • Place slices on cookie sheet and bake for 10-12 minutes.
  • Remove from oven and cool.
  • Enjoy!
Tried this recipe?Let us know how it was!
gluten free dairy free citrus coconut shortbread cookie recipe
gluten free dairy free citrus coconut shortbread cookie recipe


Gluten-Free Cashew Macadamia Nut Caramels (Yum!)

gluten free cashew macadamia nut caramels recipe
It is looking a lot like a white Christmas here in Calgary.
I have no doubt the snow will still be here in the next 10 days.
What do you think?
snowy walk
snowy calgary
Yep, this snow is not going away anytime soon.
What do the cooler temperatures and snowy winter landscape inspire you to do?
They inspire me to bake, so today I am sharing a recipe for homemade gluten-free cashew macadamia nut caramels.
I am always shocked when I look at the packaged caramels at the market and check out the long list of ingredients… many ingredient names I cannot even pronounce.
Why buy a packaged caramel when you can make your own.
Using real ingredients that you can pronounce!
This recipe is very easy, really.
There are just TWO must haves when making this recipe: A good heavy saucepan and a good quality candy thermometer.
I purchased mine at Williams Sonoma a few years back and even though it was costly it is well worth the expense when you are making recipes that require exact temperatures.

Gluten-Free Cashew Macadamia Nut Caramels

Ingredients
  

  • 1 cup raw unsalted cashews
  • 1/2 cup chopped macadamia nuts
  • 2 cups  white sugar
  • 1 cup brown sugar
  • 1 tbsp  gluten free good quality vanilla
  • 1 cup butter
  • 1 cup milk
  • 1 cup whipping cream
  • 1 cup corn syrup
  • sea salt for sprinkling optional

Instructions
 

  • Line a ‘9×9’ square pan with parchment paper.
  • Spread the nuts on the bottom of the pan.
  • In a large saucepan add the white and brown sugar, milk, whipping cream, butter and corn syrup.
  • Heat on medium and stir until melted.
  • If your candy thermometer has a clip, now is the time to put thermometer into pot.
  • Increase heat to medium-high and stir constantly.
  • Cook mixture until it reaches 120 degrees C or 248 degrees F.
  • Remove from heat and stir in vanilla.
  • Pour hot mixture over the nuts.
  • * Optional: sprinkle some sea salt on the cooling caramels.
  • Let rest until cool on counter.
  • Cut into squares and wrap individually.
  • Cutting with a scissor makes it much easier.
Tried this recipe?Let us know how it was!



gluten free cashew macadamia nut caramels recipe

gluten free cashew macadamia nut caramels recipe

gluten free cashew macadamia nut caramels recipe
gluten free cashew macadamia nut caramels recipe

gluten free cashew macadamia nut caramels recipe

gluten free cashew macadamia nut caramels recipe