For a while now, I have been reading up on gluten-free recipes and how the different ingredients work together when it comes to baking. This came about when a friend challenged me to bake a gluten-free cake for her since she is gluten intolerant.
I must say it isn’t easy for me to comprehend the endless combination of different flours, some of which are not used in my kitchen. There doesn’t seem to be a clear cut explanation of the types of flour to use when and in what quantities, unlike the more conventional types of baking recipes that I’m used to. Many gluten-free recipes and books put me off until I came across this particular one – The Gluten-free Baker by Hannah Miles. The pictures are attractive enough and the recipes are straight-forward. This is exactly what I need to start my gluten-free baking adventure.
I decided to try something simple to minimise failure. Cookies, aren’t they simple enough? We all started off with cookies, didn’t we? So I chose the lavender shortbreads since I have a good supply of culinary lavender in my pantry. Don’t waste!
For gluten-free baking flour, I choose to work with Bob’s Red Mill’s all-purpose baking flour. Granted that you can mix certain types of flours (such as tapioca flour, potato and rice flour) to make your own gluten-free flour but they are too complicated for me at the moment so I choose the ready-combined ones. In my recent baking, I have also switched to using organic raw sugar as compared to caster sugar whenever possible. The following is the adapted recipe.
115g unsalted butter, softened
50g organic raw sugar
85g gluten-free all-purpose baking flour
2 teaspoons culinary lavender, finely ground
85g ground almond
a little milk, if required
1. Preheat the oven to 180C.
2. Put the butter and sugar in a mixing bowl and cream together until light and creamy. Sift in the flour and add the lavender and ground almond. Bring together to a dough with your hands. If the mixture is too dry, add a little milk t moisten it ( I didn’t have to do that).
3. Transfer the dough onto a sheet of parchment paper. Using the parchment paper, roll the dough into a long sausage shape with about 4cm diameter. Chill in the fridge for about 30 minutes. At times, I prefer to use the freezer.
4. Once the dough is firmed up, cut into 1-cm thick slices and arranged on the prepared baking sheet, each at a small distance apart (they will enlarge when they are being baked). Press the back of a fork down into each shortbread to make ridges (for a nicer look but I forgot to do that!)
5. Bake in the preheated oven for about 15 minutes or until golden brown. Remove from the oven and let cool on the baking sheet before serving.
:: These shortbreads will keep up to 5 days if stored in an airtight container.
I was pleasantly surprised at how tasteful the shortbreads are. The cookies truly smell delicious as you remove them from the oven. If you are into gluten-free baking, this is one recipe you might want to try!
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