I’ve been intrigued by the gluten free mix Cup 4 Cup for awhile. It’s a collaboration between famed Chef Thomas Keller and Chef Lena Kwak. Chef Kwak created the mix when she worked as the Research & Development Chef for the French Laundry in Yountville, CA. It’s expensive. I paid $19.95 at Sur la Table for a 3 lb bag. I was curious to see what results would come of a product with such an impressive pedigree. I don’t bake gluten free often enough to want to spend time making my own mix (for now). Ergo the decision to lay down a $20 for (hopefully) instant gratification.
Admittedly I chose a recipe that only benefits from a lack of gluten. Shortbreads have a lovely sandy texture that only exists because the amount of fat tames the gluten in wheat flour. But, baby steps, right?
I threw the cookie together in a few minutes. When the little blinged out rounds were sitting next to me in the car on their way to a Valentine’s gathering of single friends I couldn’t resist. Man they’re good. As you’ll learn as I post more recipes I don’t like super sweet sweet things. The combination of the deep almost winey flavor of the muscovado sugar and the deeply browned butter makes these cookies wonderful for a tea time snack. The lemon just gives the deep flavor a bit of a lift and a lovely aroma. Try them out and let me know what you think.
Because I chose to use salty butter the finished cookies are just lightly sweet. So they would also be fantastic as a base for a savory topping like a whipped Maytag blue cheese. Cookie as canapé base. Yum.