Clementine Flavoured Shortbread (GF). This Clementine Torte recipe is adapted from Stephanie Alexander's excellent 'The Cook's Companion' where she tells us that in Australia this cake is very popular. It's a wonderfully dense and moist cake, with a slightly tart flavor because the batter contains whole oranges, peel and all. Vanilla Shortbread With Crรจme Fraรฎche & Clementines
COLLAGEN PROTEIN FROM GRASS-FED COWS: These delicious shortbread protein bars are made with Bulletproof Collagen protein from grass-fed cows. These bars have the same amino acids found in bone broths which are the building blocks of bone, joints, and skin. Panpan sea sedge flavour shortbread biscuits. You can cook Clementine Flavoured Shortbread (GF) using 6 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Clementine Flavoured Shortbread (GF)
- It's 300 g of dairy free marg.
- You need 300 g of caster sugar.
- Prepare 150 g of cornflour.
- Prepare 150 g of rice flour.
- Prepare 200 g of gluten free plain flour.
- It's of Juice and zest of a large clementine.
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Clementine Flavoured Shortbread (GF) instructions
- Mix the sugar and flours together in large bowl, I sieved mine together to try and make them a bit lighter and take out the lumps..
- Add in the marg and beat together to form a dough. Add the clementine zest and juice and beat to combine it into the dough. If your dough is too sticky then add some more of your gf flour until you can form it into a ball..
- Sprinkle your surface with a generous dusting of flour and roll the dough out gently. Gently cut our your shapes and place on a baking tray lined with baking paper. Chill in the freezer for 15 mins. Bake at 200 C for 5-10 mins depending on the size of your cookies..
Leave the shortbread to cool in the baking tray. Store cold biscuits in an airtight This recipe is great and the shortbread came out exactly as in the picture. With all recipes where it calls for GF plain flour (especially pastry) I use half. Is there a substitution for the flour to be GF flour? What makes shortbread so accessible is the simple ratio of its ingredients: one stick butter to one cup flour, with sugar and salt added to taste.
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