Gluten Free Shortbread Biscuits with Currants.

My sister gave me some bags of different kinds of gluten free flours a while ago and while I’ve been experimenting with them I haven’t been blogging what I’ve come up with.

I woke on Friday morning with the urge to make shortbread biscuits and remembered the Banana Flour I was given and decided it was time to make a G.F. recipe and post it.

So here we are. The biscuits are long gone but it’s time to transfer the recipe from a post it note to a blog post…

This was the first trial of these biscuits and while they are really good, I didn’t get a big enough hit of the banana flour so next time I’ll be trying a little more banana flour and a little less g.f. plain flour. Of course you could omit the the banana flour all together and just put in 150g g.f. flour and you’ll get a lovely buttery shortbread biscuit.

You’ll need:

100g Gluten Free Plain Flour (I use Orgran brand)

50g banana flour

65g almond meal

1 tsp xanthum gum

30g gluten free corn flour (I use Whitewings)

90g castor sugar

150g salted butter

1 tsp vanilla extract

30g dried currants

Here’s the hard part:

Put all the ingredients, except the currants, into the bowl of an electric mixer with a paddle attachment and turn the mixer on to low speed to begin with so that everything doesn’t fly out of the bowl and all over the kitchen. After a couple of minutes increase the speed a couple of notches and let it mix until it almost forms a ball. At this stage throw in the currants and continue to mix until it all comes together and forms a kind of ball.

Roll the dough into a long sausage (about 35 – 40 cm long), wrap it in a sheet of baking paper and refrigerate for at least 30 minutes.

When the dough is chilled and firm slice into rounds just under 1 cm thick, place on a baking paper lined baking sheet and bake in a pre-heated 1650C oven for 25 – 30 minutes or until very lightly browned on the edges.

I actually sprinkled a little cinnamon sugar over a few of them before baking to see how they’d turn out. The cinnamon gives it a great lift but that’s just me playing with my recipes again.

Leave to cool on the tray while you grab a cup of tea or coffee.

The great thing about this recipe is that you can keep the uncooked dough wrapped in plastic wrap for up to a month in the fridge and just cut off and cook as many slices as you need. A constant supply of fresh baked biscuits.

I packed a couple dozen of these in a bag for my sister Jacky (who is a Ceoliac), and delivered them to her at work with a cup of coffee. She loved them. Good deed done…

Enjoy…