The gluten-free ghost cookies are delicious shortbread cookies made with naturally gluten-free flours and lactose-free butter. Their texture is crumbly and light thanks to the sablage method, which gives a “sandy” and perfect texture.
With cherry jam, they are irresistible!
They are ideal for Halloween, but also at any time of the year, perhaps giving different shapes to the cookie cutters.
You won’t need a special mold, just a heart-shaped cookie cutter and piping nozzles to make the eyes and mouth.
Let’s see how to prepare them!
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 1 Hour
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 2/3 cups gluten-free rice flour
- 1/2 cup gluten-free corn starch
- 1/2 cup gluten-free potato starch
- 1 egg
- 1 egg yolk
- 3/4 cup sugar
- 3/4 cup lactose-free butter
- 1 pinch salt
- 1 lemon (grated zest)
- as needed cherry jam
Steps
Prepare the shortbread.
In a bowl (or mixer), combine the cold diced butter with the flours (rice, corn starch, and potato starch).
Work quickly until you get a sandy consistency.
Incorporate the sugar, grated lemon zest, and a pinch of salt.
Add the whole egg and the yolk, knead quickly until you form a homogeneous dough.
Wrap the dough in plastic wrap and let it rest in the fridge for at least 30 minutes.
Sprinkle some rice flour on the work surface or on parchment paper and roll out the dough to about 1/8 inch thick.
To make the ghosts, you can use a heart-shaped cutter, cut it in half, and slightly shape the bottom part.
With a round piping nozzle, only on half of the cookies, cut out the eyes using the smaller side and the mouth using the larger side.
Place the cookies on a baking sheet lined with parchment paper; to maintain the shape perfectly, let them rest again in the fridge for 15 minutes.
After the resting time, bake in a static oven at 356°F for about 10 minutes, until they are slightly golden.
Once cooled, dust with powdered sugar only the cookies with the face, then fill the base and pair the cookies together.
Store the cookies in an airtight container to keep them crumbly.
