Gluten Free Peanut Butter Shortbread (or Cookies) with no added sugar

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This is a great recipe for making some quick treats and using up some peanut butter almost ‘past its Thermomix making date’ .  Alternatively, you could simply whizz some up for the occasion, which is what I did first, using this recipe!  Make sure you’ve also got on hand: some Thermomix made butter (unless you’re dairy free) and gluten free flour, or quickly make some, setting aside in a Tupperware tub – you’ll only need 130g in this recipe, but it’s always good to have some ready to go for another recipe, I find! :-

Pre-heat oven to 170deg or 160deg f/f

First make some gluten free flour, if you haven’t already got some:

Weigh in and grind for 1 minute / speed 9

  • 125g white rice
  • 100g brown rice
  • 25g chick peas

Add and blend for 10-15 seconds / speed 5-6, then set aside in a container:

  • 125g cornflour / tapioca (if using tapioca pearls, grind after the rice and chick peas)
  • 25g potato flour
  • 3 tsp ground linseeds or xanthan gum

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Weigh in and mill for 10-20 seconds / speed 9:

  • 100g chopped, dried dates
  • 100g sultanas (mine were very dry, so ground really well)

Add and mix for 30 seconds / speed 4:

  1. 130g gluten free flour blend – from the batch made earlier
  2. 1/2 tsp bicarbonate of soda
  3. 1/4 tsp salt (I use Himalayan)
  4. 120g butter or coconut oil – make sure it’s softened, otherwise you’ll end up with big globules of it in the mixture!
  5. 130g peanut butter
  6. 1 egg
  7. 1 tbs water
  8. 1/2 tsp vanilla extract

Make sure the mixture is well blended.  Scrape down the sides and pop it on interval speed / knead for about 20 seconds.

I spread the dough in a baking tray and ‘scored’.

Otherwise, you can just drop lumps of the mixture, about the size of a prune, onto a greased baking tray or silicone mat.  Flatten with a fork to create ridges.

Bake in your pre-heated oven for about 15 minutes.


Nom nom nom … make sure you grab one or two before the munchkins come along …

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