Coach Ted Lasso is known for many things: cheerful optimism, a mustache that somehow really works, and shortbread cookies that are good enough to win even the most hardened of hearts. The latter is the inspiration behind this week’s episode of Alt Baking Bootcamp. In the episode, nutritionist Mia Rigden demonstrates a classic shortbread cookie recipe. But in general Alt Baking Bootcamp mode, Rigden presents us with a way to make delicious, gluten-free, dairy-free — or, honestly, effortlessly — shortbread cookies that are just as tasty as Lasso’s beloved treats.
“This recipe only has five simple ingredients,” says Rigden. And chances are that if you avoid gluten, you already have everything on hand: gluten-free all-purpose flour, refined coconut oil, honey, vanilla extract, and salt. That’s it.
If you’re worried that gluten-free shortbread cookies are flaky and delicious without dairy or butter, put all your worries aside. Refined coconut oil, which replaces the butter you would find in a typical shortbread cookie recipe, provides the same flaky texture without adding coconut flavor to the cookie. Plus, honey, which Rigden uses in place of refined sugar, adds sweetness and creaminess. The end result is a savory, flaky cookie that tastes so rich and buttery without any dairy or gluten you could bake in your sleep. (Seriously, petition to make shortbread cookies for breakfast.)
Hit play on the video above to see the recipe in action, and follow the full cookie instructions below. And if you haven’t looked Ted Lasso yet, it’s a sign that you should do it immediately – after all, what else will you be looking at while enjoying this delicious dessert?
Dairy-free and gluten-free shortbread recipe
2 cups gluten-free all-purpose flour
1 cup refined coconut oil, sweet but not melted
1/2 cup of honey
1 teaspoon vanilla extract
1/2 teaspoon of salt
1. Preheat oven to 350°F. Line a 9 x 13 inch baking dish with parchment paper or grease the sides.
2. In a stand mixer fitted with the paddle attachment, add the all-purpose flour and salt. Mix to combine.
3. Add coconut oil, then honey and vanilla extract. Continue mixing until well combined.
4. Press the dough into the pan to form an even layer, then use a fork to poke holes in the top of the dough.
5. Bake for 25-35 minutes or until lightly browned. Check the oven at 25 minutes.
6. Remove from oven and let cool completely before cutting into rectangles.
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