When I received the NEW Walkers gluten-free shortbread in the mail, I was SO excited! I love cookies but I especially like ones that are buttery and delicate in flavor. That is exactly what Walkers shortbread cookies take like. I developed some yummy recipes for all of you using these cookies. I hope you like them as much as we (and a bunch of my non-GF friends) did!
These cookies are super easy to make and they definitely fulfill that craving that many of you, like me, have had for a Twix since going gluten-free. These were a favorite with my non-GF friends and family!
Chocolate Caramel Shortbread Cookies (aka easy homemade Twix)
- 1 box of Walkers gluten-free shortbread
- 9 gluten-free caramel candies
- 1 C gluten-free chocolate chips
- 2 T heavy whipping cream
Unwrap all your caramels and flatten so that they cover the top of each shortbread cookie. Place all the cookies at least 2 inches apart on a piece of parchment paper and top with a flattened caramel. In a double boiler or pot with boiling water and a glass bowl sitting on top, melt the chocolate chips with the cream. Gently pour over each cookie and spread as needed with a spoon to cover the top and sides. Let cool completely and enjoy!
Double Dipped Chocolate Chip Shortbread
- 1 package of Walkers gluten-free chocolate chip shortbread cookies
- 1 C gluten-free chocolate chips
- 2 T creamy peanut butter
- gluten-free sprinkles
In a double boiler or pot with boiling water and a glass bowl sitting on top, melt the chocolate chips with peanut butter. Place the sprinkles in a small dish. Gently dip half of each cookie into the chocolate then into sprinkles. Allow to dry on parchment paper.
I LOVE creme brûlée! It is one of my favorite desserts because it is so delicate in flavor. I thought the addition of lavender would really make this recipe shine. The crust adds a nice textural difference and also marries well with the lightly sweet creme brûlée. I recommend using Strauss cream if you can. It is the best quality and the bottles are so cute! I always wash and save them for parties later on like this milk and cookies party or this monkey party we did.
Lavender Creme Brûlée with Lemon Ginger Shortbread Crust
- 4 Walkers gluten-free Ginger & Lemon shortbread cookies, crushed
- 2 T butter
- 2 C heavy whipping cream
- 1/4 C sugar
- 4 egg yolks
- 1 T dried lavender
- Sugar as needed
Preheat oven to 300 degrees. Melt the butter over low heat. Once melted pour into a glass bowl and mix in the crushed cookies. Gently press the mixture evenly into four ramekins. Bake 3-5 minutes to give it a golden color and to crisp it back up a bit. Place the ramekins into a glass baking dish. Meanwhile, heat the cream an lavender on low until it begins to simmer. Make sure to whisk the cream often so it doesn’t curdle on the bottom of the pan. Once cream is hot, strain it through a cheesecloth. In another bowl, beat the egg yolks and sugar until light and fluffy. VERY slowly add hot cream to the sugar mixture while whisking constantly. Once combined, evenly pour into each ramekin. Pour boiling water around the ramekins in the glass baking dish to the level of the mixture inside the dish. Don’t make the mistake of not adding enough water. Bake at 300 degrees for 1 hr. Remove from oven and allow to cool in water bath until the water is no longer hot. Remove and place the ramekins in the refrigerator overnight. When you are ready to serve the creme brûlées, top with a bit of sugar and lightly brûlée using a hand held kitchen torch. You can also achieve the brûlée by placing them in the oven on the top rack and broiling for 3-4 minutes.
Be sure to visit Walkers on their social media pages AND watch for a giveaway coming tomorrow!!
Facebook – https://www.facebook.com/WalkersShortbread
Pinterest – http://www.pinterest.com/walkersshortbrd/
Twitter – https://twitter.com/Shortbread
Instagram – http://instagram.com/walkersshortbread/
*I was provided with product and monetary compensation for this post. I am very strict about who I allow to do sponsored posts on my site. I absolutely loved these cookies and all opinions and recipes are my own.
