Gluten free shortbread (with or without ginger and citrus)
225 g (8 oz) Butter / Dairy free Margarine
1tbsp Veg oil225 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).
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