I LOVE shortbread. Well used to – prior to going low fructose (or sugar free, if you want to put it that way).
Not only are these delicious biscuits full of sugar, but full of gluten too. So since cutting gluten as well as sugar out of my diet these treats are definitely off bounds!!! For some reason I’ve never tried to make a substitute…not sure why!
But never fear – enter my talented friend Alli, who came up with a gluten free and sugar free version of the old favourite! Thank goodness for this girl – earlier this week it was the gluten and sugar free Choc Mint Tart and now these. Yum!
These would make a perfect Christmas gift or something nice to have on the table for after dinner or lunch.
Try them out and let us know how you go!
- 100g buckwheat flour
- 50g rice flour
- 60g rice malt syrup
- 100g cold butter, cut into pieces; plus extra for greasing pan
- Preheat oven to 160°C and grease a round cake tin (18cm).
- Place all ingredients in TM bowl and mix for 10 seconds on speed 6, then knead for 20 seconds; mixture should be a breadcrumb consistency.
- Transfer mixture into cake tin and press down to form smooth surface (to do this place a sheet of baking paper over dough and use the base of a glass to smooth out), prick surface with a fork.
- Bake in oven for 30 minutes (or until lightly golden).
- Allow to cool slightly and then turn out of the cake tin.
- Cut into portions and allow to cool completely on wire rack.
You could add some essential oils for different flavours, or cacao nibs for choc chip perhaps?!