Gluten/Dairy Free Almond Shortbread Recipe

This take on a British tea time favourite is not only gluten &/or dairy free but also satisfies the, entirely justified, craving for a crunchy not too sweet not too dry biscuity loveliness. You are entitled to these pleasures as a human, regardless of your (food based) intolerances. The ground almonds in this shortbread give it a wonderful creamy-ness, without the need for cow-based products, so lactose intolerants and vegans alike can get their rocks off, without fear of abdominal reprisals. These biscuits also form the basis of my delightfully fiery, chewy, dense, dunk-able treacly treats: Gluten-free Grasmere-esque Gingerbread, a recipe for which will follow, soon, very soon...

Gluten free shortbread (with or without ginger and citrus)

225 g (8 oz) Butter / Dairy free Margarine

1tbsp Veg oil
225 g (8 oz) caster sugar
1tsp baking powder
225 g (8 oz) ground almonds
225 g (8 oz) fine/ quick-cook polenta or corn meal

For the ginger & citrus version: 

2tbsp each of crystallised ginger and mixed peel & 1tsp powdered ginger

1. Preheat the oven to 170°C (325°F) Gas mk 4

2. Mix all of the dry ingredients in a bowl.

3. Mix in the butter and a tsp of veg oil (add some and almond essence now if you wanna OR 1tsp ground ginger, 2tbsp each of mixed peel and crystallised ginger) until well mixed.

4. Press into a greased tin with clean hands, spread evenly and pat down flat, then cut the dough into oblongs and prick all over with a fork

5. Bake for about 25 minutes 'til golden.

6. Remove from oven and re-cut oblongs along original lines, let it cool down in the tin and then turn it out onto a wire rack.

7. Eat it! (Store in an airtight container).