No funny ‘gluten-free aftertaste ‘ here, just the tender texture and lightly sweet flavor of shortbread that melts in your mouth, shaped in a traditional cookie. The taste and aroma of these simple and few ingredients will bring back memories of years ago when gluten was never a ‘thing’ for you!
- 1 package (7.5 oz) package Chebe Mix (All Purpose or Original Mix)
- 8 Tbsp (1 stick) butter, softened
- ½ cup sugar
- 1 egg or aquafaba*
Preheat oven to 350 F
Blend the butter and the sugar. Add the egg and beat together until creamy.
With a fork or mixing spoon, gradually add Chebe mix and blend until it can form a ball. Chill dough in the refrigerator for about 20 minutes.
Break dough into 16 pieces and place on a cookie sheet.
With a fork, gently press down on each piece. Do this again to each piece, in the opposite direction.
Place in the oven for 12 minutes. Remove and let cool. Enjoy!
*For an egg-free version, use 3 Tbsp aquafaba to replace one egg.