Preheat your oven to 250 degrees F. Line a rimmed baking sheet with parchment paper and set it aside.

In a large bowl, place the flour, xanthan gum, cornstarch, buttermilk blend, finely ground apples, finely ground strawberries, salt, baking powder, baking soda, 100 grams granulated sugar, 50 grams confectioner's sugar and ground cinnamon. Whisk to combine well. Add the melted vegetable shortening (no need to let it cool after melting in the microwave) and cream or milk, plus 10 grams of the chopped freeze-dried apples, and mix to combine. The dough should come together. Once it begins to come together, knead it with your hands until it forms a smooth but stiff dough.

Place the dough between two pieces of unbleached parchment paper, and roll until is no less than 1/4 inch thick. With the small end of a large, plain piping tip, cut rounds out of the dough (see photo). Press the round out of the tip through the top onto the prepared baking sheet. Repeat with the rest of the dough, and place less than an inch apart on the baking sheet (they won't spread during baking). Gather scraps and reroll as necessary.

With either a toothpick or a plain #2 piping tip, press a small hole in the center of each round of dough. If using a toothpick, move it in a tight circular motion to widen the hole or it will seal up during baking.

In a small bowl, combine the remaining 20 grams chopped freeze-dried apples and the cinnamon sugar mixture. Sprinkle the mixture generously over the top of the dough on the baking sheet.

Place the baking sheet in the center of the preheated oven, and bake for 18 to 20 minutes, or until the pieces are puffed and pale golden. Remove from the oven and allow to cool slightly. If any of the centers have closed during baking, gently prod them back open with a toothpick.

Allow to cool completely on the baking sheet. They will crisp further as they cool.