Gin and Tonic Cookies

Welcome, everyone!

This month, the Gluten-Free Ratio Rally does shortbread. (I’m chuffed as ever to be hosting!)

The idea behind the Rally is simple:

  • Cook by weight, not by volume
  • Riff off the same ratio of ingredients
  • No gluten

The entries (see links below) are simply scrumptious. I hope that my challenge of a simple, back-to-basics ratio inspires similar culinary creativity in you.

Because cookies are easy.

The ratio: 1 sugar : 2 fat : 3 flour

Ruhlman calls this ‘the essence of a cookie.’

He notes that, unlike the other ratios that he discusses, shortbread is not particularly magical on its own. It needs some direction—some inspiration—to wow. Flavours like lemon-poppyseed, lavender, rosewater-cardamom, and orange-vanilla come to mind. And with such simple ingredients, quality is key.

I also used the same flour ratio from my vegan, gluten-free chocolate chip cookies (2 whole grains : 1 starch). And again I worried that the cookies would be too beany from the besan, but the taste is just right once baked.

The gin and tonic spin

With spring newly sprung, we’re drinking gin and tonics like we could make a living off them.

Ryan found craft gin from Leopold Brothers and ordered small-batch tonic from Jack Rudy’s. Combined with some simple soda water and a wedge of lime, these drinks are divine and make me wish that we had a vast veranda overlooking the water somewhere. Some day…

For now, we sip our gin and tonics slowly, in an effort to help spring and summer last four seasons.

So what better than to share in cookie form?

Here’s a cheers to warmer weather, beach-time breezes, nights that stretch until the morning, and endless summer.


The Gluten-Free Ratio Rally

The Gluten-Free Ratio Rally Shortbread entries:


Even more Gluten-Free Ratio Rally

My past (vegan) Gluten-Free Ratio Rally posts:

All past Gluten-Free Ratio Rally events:

  • Mar 2013: Morri at Meals with Morri hosted waffles
  • Feb 2013: TR at No One Likes Crumbly Cookies hosted soufflé
  • Dec 2012: Heather at Discovering the Extraordinary hosted focaccia
  • Nov 2012: Adina at Gluten Free Travelette hosted bundt cake
  • Oct 2012: Charissa at Zest Bakery hosted tarts
  • Sep 2012: Brooke at B & the Boy hosted tortillas/wraps
  • Aug 2012: Caleigh at Gluten Free[k] hosted angel food cake
  • Jul 2012:  Rachel at The Crispy Cook hosted crackers/breadsticks
  • Jun 2012: Karen at Cooking Gluten Free hosted bread
  • May 2012: Morri at Meals with Morrie hosted bagels
  • Apr 2012: Mary Fran at Franny Cakes hosted brownies
  • Mar 2012: TR at No One Likes Crumbly Cookies hosted crêpes
  • Feb 2012: Mrs. R at Honey from Flinty Rocks hosted popovers
  • Jan 2012: Gretchen at Kumquat hosted biscuits
  • Dec 2011: Caroline at The G-Spot hosted cookies
  • Nov 2011: Lisa at Gluten Free Cantine hosted pie crust
  • Oct 2011: Karen at Cooking Gluten Free hosted pizza
  • Sep 2011: Meg at Gluten Free Boulangerie hosted doughnuts/fritters
  • Aug 2011: Kate at Gluten Free Gobsmacked hosted white/yellow cake
  • Jul 2011:  Jenn at Jenn Cuisine hosted pasta
  • Jun 2011: Erin at The Sensitive Epicure hosted pâte à choux
  • May 2011: Lauren at Celiac Teen hosted scones
  • Apr 2011: Silvana at Silvana’s Kitchen hosted quick breads/muffins
  • Mar 2011: Shauna at Gluten Free Girl hosted pancakes

Vegan Gluten-Free Gin and Tonic Cookie Recipe

By M. M. Cassidy Published: April 3, 2013

  • Yield: 24 Cookies (8-12 Servings)
  • Prep: 20 mins
  • Cook: 20 mins
  • Ready In: 1 hr 40 mins




  1. Lightly crush the juniper berries, either in a mortar and pestle or by gently pounding in a bag with a towel-wrapped rolling pin. It's okay if most of the berries are still whole; you just want to release some piney scent.
  2. Combine berries and milk in a small pan over medium heat. Bring to a simmer, then stir, turn off heat, and leave to cool.
  3. Pulse the sugar in a food processor for a few seconds until finely ground.
  4. Cream the sugar and Earth Balance in a large bowl.
  5. In a separate bowl, sift together the flours and salt. Stir in the lime zest.
  6. Add the dry ingredients to the butter and sugar. Mix until just incorporated and still somewhat crumbly.
  7. Pat together (still in the bowl), cover, and chill for an hour.
  8. Preheat oven to 160ºC (325ºF) and line a baking sheet with parchment.
  9. Spoon up about a tablespoon of dough, quickly form into a ball (so that your hands don't warm it too much) and place on the parchment. Flatten with the bottom of a glass. Repeat for as many will fit on your baking sheet, with 1" spacing or so.
  10. Bake until golden and just browning around the edges, 18-20 minutes.
  11. Remove from oven to a cooling rack and allow to cool completely.
  12. Meanwhile, sift the powdered sugar into a bowl. Whisk in juniper milk (avoiding berries, obviously) until glaze is just thin enough to drizzle.
  13. Dip cookies one-by-one in glaze and return to rack to set.

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