Shortbread - wheat free recipe
dietary information: | |
| wheat free |
|
| gluten free |
|
| nut free |
|
| dairy free |
|
makes 24
| 290 | g | rice flour |
| 55 | g | ground almonds |
| 225 | g | unsalted butter |
| 110 | g | golden granulated sugar |
| 2 | large eggs, beaten | |
|
Please note this recipe contains nuts |
preheat oven: 170°C, 150° (fan assisted), 325°F, Gas 3.
total cooking time: 30 mins.
| 1. | Put butter and sugar into a large mixing bowl and beat together until they are creamy and well mixed. |
| 2. | Add the eggs gradually, beating well to mix, the mixture will take on a slightly curdled look, but this will disappear when the dry ingredients are added. |
| 3. | Add the rice flour and ground almonds and mix well until a soft dough is formed, you will find it easiest to use your hands. |
| 4. | Line a heavy bottomed baking tray with baking parchment. Size of tray approximately 300mm x 225mm (12" x 9"). |
| 5. | Place the dough on the baking parchment and then place another sheet of parchment over the top, gently roll the dough out between the two sheets using a rolling pin to a depth approximately 10-12mm thick. It won't fill the tray exactly, but the dough is stiff enough that when rolled out it will stay in the rolled shape. |
| 6. | With a thin knife cut the shortbread dough into 30 pieces, or less if you want larger biscuits. You will need to clean the knife regularly while cutting. |
| 7. | Lightly prick the shortbread with a fork on the top. |
| 8. | Put shortbread into the oven for 30 minutes. |
| 9. | When the cooked shortbread is removed from the oven sprinkle lightly with caster sugar, run a knife through the cuts made before cooking to separate the biscuits, and then leave on the baking sheet for 5 minutes to cool slightly. |
| 10. | Transfer the wheat free shortbread biscuits to a cooling rack, and make sure they are completely cold before storing in an airtight tin. |
Many thanks to Jerry Hart for taking the time to send us this wheat free recipe.
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