I’ve called these shortbread (because they follow a traditional sugar/butter recipe), but before I start, can you try to forget anything you remember about eating shortbread in the past.
Why, I hear you ask? Well, let’s first think about my kids: I try to use gluten free options wherever I can but they aren’t my biggest fans when I do this.
Although they probably can, in all fairness, detect a difference in how they taste and feel, the biggest problem is that they are anticipating they aren’t going to be good, and because they are comparing it to the same gluten packed alternative.
I think this is a problem in general – people wrongly assume that the taste is going to be identical and subsequently, feel cheated when a healthier version just doesn’t compare.
All this comparing is a little frustrating. You would never compare the qualities, tastes and textures of say, cheese and jam, yet both taste amazing.
Instead we should start enjoying the food on its own merit; if we did this, gluten free options would have a far easier ride.
These cookies are a prime example: they don’t taste like the Scottish shortbread my home country is famous for. They are much drier and crumblier, which is not at all like traditional chunky shortbread, and have less butter and sugar, which naturally alters the taste and texture.
So know we know what they aren’t, let’s talk about what they are.
Well, they are delicious. That’s what. The little nibbles of cashew and dark chocolate chips just add to the buttery, sweet cookies. So why not try them, minus the preconceptions, of course.