Gluten Free Shortbread – WARNING: Crumbly, Creamy, Addictive!!
September 14, 2011 in Uncategorized
Wow, I am in love with this recipe!
It has to be possibly the best thing I’ve ever made – gluten free. I say that every time, don’t I? But no, REALLY, this shortbread is AMAZING!
And it lasts a long time (if you are strong enough not to give into temptation ) Generally, baked goods made using gluten free flour, go stale after a day or two, but this shortbread can last up to a week or even longer if sealed in an airtight container.
At last week’s Neill Anthony Masterclass, he made a dessert of Strawberry Shortbread with Vanilla Creme Fraiche, which was insanely yummy.
I couldn’t wait to attempt my own gluten free version!
I discussed baking gluten free a few weeks ago, over here, where I mentioned the ratios of the different flours: Heavy, Medium and Light.
For biscuits the ratio is generally 1 Medium; 1/2 Heavy; 1 Light.
Gluten Free Shortbread:
150g Butter (For a dairy free version use Blossom Margarine)
90g Caster Sugar (For a slightly healthier version substitute with Fructose)
100g Rice Flour
50g Almond Flour
100g Maizena (Corn Starch)
The almond flour adds a lovely nutty flavour and added texture.
Heat oven to 180 degrees Celsius
Cream butter and sugar
Add flour slowly and mix well until you have a soft dough
Roll out dough gently onto parchment paper and the same baking tray you will be putting into the oven (make sure it fits into the fridge too)
Set the rolled out dough in the fridge to rest for half an hour
Bake the shortbread for 15 minutes or until golden brown
Cut into squares while still hot
To make the rest of Neill’s dessert:
Slice strawberries in half, depending on the size, sprinkle with a little caster sugar or fructose and add to a hot pan. Cook until strawberries have softened.
Construct dessert by placing strawberries at the bottom, a piece of shortbread on top and then finish off with a dollop of creme fraiche, speckled with vanilla seeds.
Simple, yet so effective and delicious!