I have some guests arriving with a wheat and gluten allergy. I'm baking the gluten free lemon drizzle cake for them but some people prefer biscuits in the room.
I got the original recipe from the Doves website but have adapted a little. I used orange rind and juice instead and baked in a 20 cm loose bottomed round sandwich tin as I suspected they would be quite crumbly. I also baked them for longer than the original recipe said.
Leave them in the tin to cool completely before cutting
You can't tell these aren't normal shortbread and I would quite happily have eaten them all.
200g Gluten Free Plain Flour
150g Softened Butter
100g golden caster sugar
rind and juice of 1/2 orange
Preheat oven to 160 degrees C ( for a fan oven ), 180 degrees for normal oven
Beat the butter and sugar together till it looks creamy in colour.
Add the rind, juice and flour and beat until it all comes together into a very soft dough.
Line the base of the cake tin with greaseproof paper, then grease the whole pan well with butter.
Press the dough into the pan, prick all over with a fork and cook for about 30-35 minutes until pale golden.
It does rise rather alarmingly but did settle down. Take out of the oven and just run a knife round the outside, then leave to cool completely in the tin.
Carefully take out of the tin and cut into wedges - easier to do quarters, then eighths then 16ths.
Oh, that's a good gluten free recipe. I did flapjacks last weekend for same. I wonder what gluten-free flour is - do you know?
ReplyDeleteIt's a blend of rice, potato, tapioca, maize & buckwheat Elizabeth from Doves Farm. Sold in Myriad Organics.
DeleteIt's a very fine flour a bit like cornflour so I thought it would produce a good shortbread.