Tag Archives: shortbread

Gluten Free Shortbread

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It took a fair bit of trial and error to make my favourite shortbread taste like the wheat version.

Normally, egg yolks are not used in shortbread but with the flours here you really need the yolk both to bring the dough together and to add a little colour to the very white flours.

Glutinous rice can be found at Asian food stores and just double check your cornflour is wheat free!

I use salted butter as I would for wheat shortbread.

Makes 24

Ingredients

220g butter, salted, at room temperature

110g caster sugar

200g glutinous rice flour

120g cornflour

2 egg yolks

Method

Preheat the oven to 170 degrees Centigrade.

Line two baking sheets with baking parchment.

In a large bowl, cream the butter, sugar and egg yolks until light and fluffy.

Sieve the flours over the butter mix and mix well to form a dough.

Roll into walnut sized balls and place on the prepared baking sheet.

Using a fork, gently press down a little.

Bake in the oven for 30mins.

Allow to cool slightly on the baking sheet, then gently move to a baking rack to cool completely.

Shortbread

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Growing up in Scotland, shortbread was often in the biscuit barrel.

This is an easy recipe that lasts well in an airtight container.

The  dough can be rolled out and cut into shapes too but I find this method less time consuming and still quite attractive!

Ingredients

220g butter

110g caster sugar

330g plain flour

100g Demerara/ Raw sugar

Method

Preheat the oven to 170degrees Centigrade.

Line two baking sheets with baking parchment.

Process the butter and sugar in your food processor.

Add the flour and process until the dough has come together  remember to scrape down the sides occasionally.

Place a large piece of cling film/plastic wrap on your work surface and sprinkle a line of the Demerara length wise.

Take half of the dough and shape it into a sausage around 4cm thick,now roll it in the Demerara and wrap the cling film around it.

Repeat with the other half of the dough.

Pop in the fridge for 30mins.

Remove from the fridge, discard the plastic and cut the dough into 2cm discs.

Place on the baking sheets and bake for 25-30 mins until pale golden.

Remove to a wire cooling rack and allow to cool completely before storing in an airtight container.

 

Gluten Free Almond and Vanilla Biscuits

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These are what happens when I’m trying to make gluten free biscuits that taste like “real” biscuits! With the Commonwealth Games in Glasgow I was getting a little homesick, so, initially I thought about making some gluten free shortbread but while going through my recipes I found an old recipe for melting moments. These have a little bit of each in them. Very “short” due to the cornflour but the almonds give more structure, more like a shortbread.

The first time I made these I blind tested them on the boys, they were full of praise and doubted I was telling the truth when I said they were gluten free.

This recipe makes 12 biscuits but I can guarantee they won’t last long!

Ingredients

110g butter at room temperature

55g caster sugar

60g cornflour

100g ground almonds

1/2 teaspoon vanilla extract

Icing sugar

Method

Preheat the oven to 180 degrees Centigrade.

Line a baking sheet with baking parchment.

Cream the butter and sugar, I use a food processor to make these.

Add the cornflour, ground almonds and vanilla.

Using your hands, roll walnut sized balls of the mix in the icing sugar, the icing sugar acts like flour and stops the mix sticking to you too much!

Place well apart on the baking sheet, use a fork to flatten a little.

Bake for 20-25mins until lightly golden.

Cool for 5 mins on the tray and then move to a cooling rack.