SCOTTISH SHORTBREAD, GLUTEN-FREE
This is a variation of the traditional shortbread recipe to make it gluten-free.
Provided by Russ Hules
Categories World Cuisine Recipes European UK and Ireland Scottish
Time 42m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place almond flour, brown rice flour, sorghum flour, sugar, cinnamon, allspice, cardamom, ginger, and salt together in a large resealable bag; seal and shake well to combine.
- Mix butter and flour mixture together in a large bowl with an electric mixer until well combined.
- Roll dough into walnut-size balls and place 2 inches apart onto ungreased baking sheets; flatten balls slightly.
- Bake in the preheated oven until edges are golden brown, about 27 minutes. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 386.6 calories, Carbohydrate 30.1 g, Cholesterol 48.8 mg, Fat 28.1 g, Fiber 3.5 g, Protein 6 g, SaturatedFat 12.5 g, Sodium 90.7 mg, Sugar 10.8 g
GLUTEN-FREE LEMON SHORTBREADS
Bring some zest to the occasion with this crowd-pleasing gluten-free lemon shortbread biscuits. You could also try using lime or orange zest for a similar citrus flavour
Provided by Cassie Best
Categories Dessert
Time 55m
Number Of Ingredients 5
Steps:
- Line a 20 x 20cm cake tin with baking parchment. Blitz the flour, butter, half the icing sugar and the lemon zest together in a food processor until the mixture looks sandy. Add half the lemon juice and blitz again until the dough starts to clump together. At this stage, the dough will keep wrapped and frozen for up to two months. Heat the oven to 170C/150C fan/gas 3.
- Press half the dough into the base of the tin using your fingertips, ensuring it's in an even layer. Spread the curd over the dough, leaving a ½cm border of around the edge.
- Roll the remaining dough into cherry tomato-sized balls, then press these into flat discs using your fingers. Arrange the dough discs over the layer of curd in a random patchwork pattern until completely covered. Bake for 35 mins until the shortbread is pale and lightly golden at the edges. Leave to cool completely in the tin.
- Mix the remaining icing sugar with enough of the remaining lemon juice to make a pourable icing. Drizzle this over the cooled shortbread and leave to set, then cut into 16 squares. Will keep in an airtight container for three days.
Nutrition Facts : Calories 231 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 17 grams sugar, Fiber 0.2 grams fiber, Protein 1 grams protein, Sodium 0.3 milligram of sodium
GLUTEN-FREE CARDAMOM SHORTBREAD
From Canadian Living. Inspired by traditional Persian rice flour shortbreads, these pretty white delights just melt in your mouth. Chilling time for dough not included in times given. * I use more cardamom, feel free to use as much or little as you like.
Provided by Annacia
Categories Dessert
Time 37m
Yield 48 cookies
Number Of Ingredients 7
Steps:
- In large bowl, beat butter with sugar until light; beat in egg. In separate bowl, whisk together rice flour, cardamom and salt ; stir into butter mixture in 2 additions to make smooth dough. Cover and refrigerate until firm, about 1 hour.
- Roll by 1 tbsp (15 mL) into balls. Place, 2 inches (5 cm) apart, on 2 parchment paper-lined rimless baking sheets. With fork, flatten to about 1/2-inch (1 cm) thickness. Sprinkle with pistachios.
- Bake in top and bottom thirds of 325°F (160°C) oven for 17 to 20 minutes, rotating and switching pans halfway through, or until firm to the touch and edges are light golden. Let cool on pans for 2 minutes. Transfer to racks; let cool. (Make-ahead: Store layered between waxed paper in airtight container for up to 5 days or freeze for up to 3 weeks.).
Nutrition Facts : Calories 76.8, Fat 4.2, SaturatedFat 2.5, Cholesterol 14, Sodium 5.3, Carbohydrate 9.2, Fiber 0.2, Sugar 3.7, Protein 0.7
GLUTEN-FREE SALTED CARAMEL MILLIONAIRE'S SHORTBREAD
An irresistible gluten-free version of the classic millionaire's shortbread, packed with chocolate and caramel, and a free-from biscuit base
Provided by Esther Clark
Time 45m
Number Of Ingredients 10
Steps:
- Heat the oven to 200C/180C fan/gas 6. Line the base of a 20cm square cake tin and lightly butter the sides. Blitz the flour, butter and sugar with a pinch of salt and 2 tbsp ice cold water in a food processor until you have a clumpy mixture. Press this into the prepared tin and bake for 25 mins until light golden. Set aside to cool completely.
- For the caramel, place all of the ingredients in a saucepan. Melt everything together over a low-medium heat until the sugar has dissolved, then turn up the heat and bring to a gentle simmer. Stir continuously for 8-10 mins until the mixture has thickened and darkened a little. Pour the mixture over the biscuit base and chill for 2 hrs.
- Once the caramel is set, melt the two chocolates in separate bowls, either in short bursts in the microwave or or set over a pan of gently simmering water. Spoon both chocolates over the caramel, then gently swirl it using a cocktail stick to create a marbled effect. Chill for a further 40 mins. Bring to room temperature before slicing into 12 squares.
Nutrition Facts : Calories 494 calories, Fat 29 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 41 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.92 milligram of sodium
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