Hello there gluten free lovers, welcome back for another baking share from my gluten free kitchen. Gluten free shortbread is a thing and you will love it. Plus, if you make a double batch then we can add a twist and also make my rich chocolate crunch slice. This yummy slice is a bit of a take on the New Zealand classic, the hedgehog slice, but is of course gluten free. The richness of the chocolate is enhanced with an unexpected add in, but more on that later. But firstly, we should make the gluten free shortbread.
I don’t know about you, but gluten free shortbread and a cup of Lady Grey tea is a match made in morning tea heaven for me. For me, it’s something about the texture of shortbread and the smell that just makes me feel like a big ole hug has been received and my mind moves to a calmer, more serene place. And let’s admit it, who can’t use a bit more serenity inserted into the crazy lives we lead.
Mel’s Gluten Free Shortbread
Ingredients
250g butter
1 cup gluten free icing sugar
1 teaspoon vanilla
1 1/2 cups Melinda’s Gluten Free Self Raising Flour
1 cup cornflour
Method
1. Beat butter and icing sugar. Add vanilla and flours. Mix well.
2. Make the dough into 2 sausages, wrap in glad wrap, place in the fridge for about 30 mins.
3. Cut into 1cm slices, place on a greased tray. Bake in the oven at 180c for about 10 to 15 mins. Leave on the tray until the shortbread has firmed up and is cool to the touch.
If you feel like your dough is a little sticky, then add a touch more gluten free flour to the mix. Only a small amount would be required. This shortbread also freezes really well, so you can layer the biscuits between non-stick paper and freeze half the batch if you like. Pack frozen into your child’s lunch box and by morning tea time the shortbread will be a welcome treat and ready to eat.
Now if you want to add a twist to your shortbread consumption, here is a quick addition that gives you a decadent chocolate slice that pairs beautifully with coffee. It’s the golden syrup that makes it such a delight, shhh our secret. I cut mine into small pieces and dust with icing sugar just before serving. Great with a 3pm coffee or as a teeny, tiny treat after a healthy lunch. Try my bacon and spinach quiche for a tasty lunch or brunch option.
Mel’s Rich Crunchy Chocolate Gluten Free Shortbread Slice
Ingredients
500g dark gluten-free chocolate
150g golden syrup
250g butter
350g gluten-free shortbread
Method
1. Line a 27×18 cm slice tin with baking paper.
2. Melt the chocolate, golden syrup and butter over low heat. Add biscuit chunks, stir until coated.
3. Pour into a tin, smooth with the back of a spoon. Refrigerate until set.
The choice is yours … Gluten free shortbread on its own, or gluten free shortbread smothered in chocolate.
Decisions, decisions! Until next time, enjoy, Mel.
