Sunday, March 18, 2012

Gluten Free Shortbread


Hello, my name is Pamela, and I love butter. I know I should not admit this on a vegetarian blog with vegan leanings. But it's true. It's even more true since I moved to Europe last fall.

If you do not share my affinity--or you do but you choose not to eat it for whatever reason--try Earth Balance Natural Spread's soy-free variety. Normally shortbread does not contain egg, but I find it helps hold the cookies together when using gluten-free flour. If you wish to make vegan shortbread, use the spread listed above and replace the egg with 1/4 teaspoon xanthan gum dissolved in 2 tablespoons of water.  

But shortbread is really all about the butter.

yields one dozen

1/2 cup butter, softened
1/2 cup fine granulated white sugar
1 teaspoon vanilla extract
1 medium egg
1 1/3 cup gluten-free flour blend (white rice, potato and tapioca works well)
3/4 teaspoon baking powder
1/2 teaspoon salt

3 ounces good quality dark chocolate, melted and tempered (How to temper chocolate)

Preheat the oven to 350 degrees Fahrenheit.

In a medium-size mixing bowl, cream butter and sugar until well blended. Add the vanilla and egg and whisk again. Sift together the flour, baking powder and salt and add to the wet ingredients. Stir until just combined. Turn out onto parchment paper and roll to about 1/4-1/2" thick. Cut out into whatever shapes you like.


Bake on an unlined baking sheet for about 10 minutes, or until almost beginning to brown at the edges. Remove to a cooling rack. When cool, drizzle with melted chocolate or enjoy plain.

Adapted from Nigella Lawson's How to Be a Domestic Goddess

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