Gluten Free Shortbread Recipe flavoured with Steenbergs almond extract
| 200g | unsalted butter (at room temperature), plus extra for greasing |
| 100g | coconut sugar |
| 250g | gluten-free plain flour |
| 1 tsp | baking powder |
| 1 tsp | Steenbergs almond extract |
| 3 tablespoons | water |
| 2 | egg yolks |
This tasty(and pretty) shortbread recipe comes from Niki Bakes.
"I always make gluten free shortbread at this time of year. It’s such a fresh and crisp biscuit that’s easy to make and I really enjoy baking it for my loved ones. This year, I’ve added almond extract from Steenbergs giving it that rich and sweet flavour. Everytime I use it, it reminds me of a sweet and fragrant bakewell tart...I just can’t get enough! "
Makes around 9 round shortbread biscuits
1. Preheat the oven to 180ºC/gas 4, and grease a couple of baking trays with the extra butter.
2. Beat the butter and sugar until light and creamy, then add the almond extract. Stir in the flour and the baking powder and bring together into a dough, use water if needed at this stage.
3. Place on the prepared baking tray then roll into a large round. Prick with a fork and chill in the fridge for 10 minutes.
4. Bring out from the fridge and cut your shortbread into the desired shape and place in the oven, bake the shortbread for 20 to 25 minutes, or until golden brown.
5. Remove and leave to cool on the tray before decorating. I have used icing sugar which has been dyed with beetroot and açai berry powder.
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