SCOTTISH SHORTBREAD, GLUTEN-FREE
This is a variation of the traditional shortbread recipe to make it gluten-free.
Provided by Russ Hules
Categories World Cuisine Recipes European UK and Ireland Scottish
Time 42m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place almond flour, brown rice flour, sorghum flour, sugar, cinnamon, allspice, cardamom, ginger, and salt together in a large resealable bag; seal and shake well to combine.
- Mix butter and flour mixture together in a large bowl with an electric mixer until well combined.
- Roll dough into walnut-size balls and place 2 inches apart onto ungreased baking sheets; flatten balls slightly.
- Bake in the preheated oven until edges are golden brown, about 27 minutes. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 386.6 calories, Carbohydrate 30.1 g, Cholesterol 48.8 mg, Fat 28.1 g, Fiber 3.5 g, Protein 6 g, SaturatedFat 12.5 g, Sodium 90.7 mg, Sugar 10.8 g
GLUTEN-FREE LEMON SHORTBREADS
Bring some zest to the occasion with this crowd-pleasing gluten-free lemon shortbread biscuits. You could also try using lime or orange zest for a similar citrus flavour
Provided by Cassie Best
Categories Dessert
Time 55m
Number Of Ingredients 5
Steps:
- Line a 20 x 20cm cake tin with baking parchment. Blitz the flour, butter, half the icing sugar and the lemon zest together in a food processor until the mixture looks sandy. Add half the lemon juice and blitz again until the dough starts to clump together. At this stage, the dough will keep wrapped and frozen for up to two months. Heat the oven to 170C/150C fan/gas 3.
- Press half the dough into the base of the tin using your fingertips, ensuring it's in an even layer. Spread the curd over the dough, leaving a ½cm border of around the edge.
- Roll the remaining dough into cherry tomato-sized balls, then press these into flat discs using your fingers. Arrange the dough discs over the layer of curd in a random patchwork pattern until completely covered. Bake for 35 mins until the shortbread is pale and lightly golden at the edges. Leave to cool completely in the tin.
- Mix the remaining icing sugar with enough of the remaining lemon juice to make a pourable icing. Drizzle this over the cooled shortbread and leave to set, then cut into 16 squares. Will keep in an airtight container for three days.
Nutrition Facts : Calories 231 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 17 grams sugar, Fiber 0.2 grams fiber, Protein 1 grams protein, Sodium 0.3 milligram of sodium
GLUTEN FREE IRISH NUT SHORTBREAD
Categories Cookies Nut Dessert Bake Christmas Super Bowl Low Carb Vegetarian Kid-Friendly Quick & Easy High Fiber Low Sodium Low/No Sugar Wheat/Gluten-Free St. Patrick's Day New Year's Eve Fall Winter Chill Kosher Edible Gift Potluck
Yield 6
Number Of Ingredients 4
Steps:
- Sift nut flours together in a medium-large bowl. 2.Add butter and honey. Mix with hands until soft dough forms. If you feel that it's still too wet just add a little more chestnut flour. Refrigerate one hour. 3.Preheat oven to 150 C / Gas 2. Cover a baking tray with greased baking parchment. Shape dough into 2.5cm balls. Place about 5cm apart on greased parchment, then flatten with lightly floured fork. Bake for 20-25 minutes or until edges are lightly browned.
More about "gluten free irish nut shortbread recipes"
GLUTEN-FREE SHORTBREAD RECIPE | KING ARTHUR …
From kingarthurbaking.com
3.6/5 (9)Total Time 1 hr 5 minsServings 24Calories 120 per serving
- Preheat the oven to 300°F. Lightly grease two round 8" cake pans. If you worry about the shortbread possibly sticking in your particular pans, line them with parchment, and grease the parchment.
- In a medium-sized bowl, beat together the butter, sugar, vanilla, and almond extract, then mix in the flour. The dough may seem a little dry at first; keep mixing until it comes together. If it absolutely won't come together, dribble in up to 1 tablespoon of water, until it does. This is a stiff dough.
- Divide the dough in half (if you have a scale, each half will weigh about 300g), and press each half into one of the prepared pans, smoothing the surface with your fingers, or with a mini rolling pin.
- Use a fork to prick the dough all over; this allows any steam to escape, and prevents the shortbread from bubbling as it bakes. Prick the dough in a random pattern (though it does look nicer pricked with some kind of symmetry).
GLUTEN-FREE MAPLE PECAN SHORTBREAD …
From kingarthurbaking.com
4.3/5 (25)Calories 58 per servingTotal Time 1 hr 29 mins
- Put all of the ingredients except the pecans in a large mixing bowl, and beat on low speed until the dough comes together.
- Add the pecans and mix to combine., Place a piece of plastic wrap on your work surface, and shape the dough on top of it into a log.
- Wrap in the plastic, roll on the counter to round it up, and chill for at least 1 hour., To cut and bake: When the dough is firm, remove it from the fridge and preheat the oven to 350°F.
- Line a baking sheet with parchment paper., Slice the dough into 1/4"-thick rounds and place them on the baking sheet.
HOW TO MAKE THE BEST GLUTEN-FREE SHORTBREAD
From glutenfreebaking.com
4.6/5 (31)Total Time 45 minsCategory CookiesCalories 145 per serving
- Preheat oven to 325°F. Line baking sheet with parchment paper. In small bowl, whisk together white rice flour, sweet rice flour, cornstarch, salt, baking powder, and xanthan gum. In bowl of stand mixer fitted with paddle attachment, cream butter, sugar, and vanilla extract together, on medium-low speed, until a thick paste forms, about 30 seconds. Shut off stand mixer. Add dry ingredients. Turn on mixer and mix until a dough forms, about three minutes.
- Lightly white rice flour your countertop. Turn dough out onto counter and shape dough into a disk. Using a rolling pin, roll dough out, about 1/4-inch thick. Cut using a round cutter and place cookies on prepared baking sheet, about two inches apart. Chill cookies for ten minutes.
- Bake until cookies are lightly golden brown on the edges and aromatic, about 30 minutes. Allow cookies to cool on the pan for five minutes and then transfer to wire rack to cool. Repeat using remaining dough.
SHORTBREAD CRUST (SABLé BRETON) RECIPE FOR …
From bakerbettie.com
EASY GLUTEN-FREE SHORTBREAD COOKIES RECIPE
From draxe.com
3-INGREDIENT CLASSIC GLUTEN-FREE VEGAN …
From strengthandsunshine.com
CRISPY BUTTERY GLUTEN FREE SHORTBREAD
From fearlessdining.com
RASPBERRY SHORTBREAD BARS {VEGAN, GLUTEN …
From allergylicious.com
GLUTEN-FREE SHORTBREAD COOKIES RECIPE | TASTE OF HOME
From tasteofhome.com
Author Kelsey Rae Dimberg
VEGAN SHORTBREAD COOKIES (GLUTEN-FREE) - RHIAN'S RECIPES
From rhiansrecipes.com
GLUTEN FREE SHORTBREAD COOKIES - THE TOASTED PINE NUT
From thetoastedpinenut.com
GLUTEN FREE PEANUT BUTTER AND JELLY COOKIES
From theglutenfreeaustrian.com
VEGAN GLUTEN-FREE SHORTBREAD COOKIES (1 BOWL) - MINIMALIST BAKER
From minimalistbaker.com
GLUTEN FREE HAZELNUT SHORTBREAD – A MELT-IN-THE-MOUTH RECIPE
From glutenfreealchemist.com
GLUTEN-FREE SHORTBREAD COOKIES - MEANINGFUL EATS
From meaningfuleats.com
GLUTEN-FREE VEGAN SHORTBREAD (EASY RECIPE) • BAKERITA
From bakerita.com
SHORTBREAD RECIPE - GLUTEN FREE | CHELSEA SUGAR
From chelsea.co.nz
GLUTEN FREE SHORTBREAD - MCKENZIE'S FOODS
From mckenziesfoods.com.au
THE MOST POPULAR ST. PATRICK’S DAY RECIPES IN EVERY STATE THIS YEAR
From yorktest.com
You'll also love