Shortbread?

Does anyone have a dairy free recipe for shortbread?

Can i just use nuttelex to replace any butter being used?

Ohhh ohhhh ohhh i found this:

Double Chocolate and Vanilla Shortbread

Vanilla Shortbread
150g gluten free plain flour
1/2 tsp salt
50g caster sugar
125g gluten free, dairy free margarine
1 tsp vanilla essence (check it's gluten free, otherwise use the seeds of a vanilla pod or just leave it out).

Chocolate Shortbread
125g gluten free plain flour
25g gluten free cocoa powder
1/2 tsp salt
50g caster sugar
125g gluten free, dairy free margarine

Filling
100g dark chocolate buttons or bar cut into tiny pieces

It's the same method for making each shortbread.

Preheat the oven to 150oC.

To make the shortbread, sift together the flour salt and sugar (plus cocoa if making the chocolate shortbread or vanilla essence if making the vanilla shortbread). Rub in the margarine until the mixture combines, using your fingertips or the back of a wooden spoon. When the mixture is combined, knead lightly for 1 minute and place the shortbread dough in the fridge for 30 minutes.

Roll out the dough on greaseproof paper to make similar sized rectangles, about 1cm thick. Place the chocolate shortbread on top of the vanilla shortbread. Sprinkle the chocolate pieces evenly over the chocolate shortbread.

Carefully roll up the shortbread, like a Swiss roll, as tightly as possible until it's about a 8cm diameter sausage about 22cm long. Pinch each end of the shortbread to make sure the chocolate is contained.

Line a baking tray with greaseproof paper. Using a very sharp knife, cut 1cm thick slices and place the biscuits on the baking tray, with even spacing. Don't worry if you have the pat the biscuits into better shape - these biscuits are very home-made and not delicate or fussy.

Cook for 25 minutes or until the biscuits turn golden (which doesn't always happen with gluten free flour, so don't leave them in the oven for more than 30 minutes.) Take the biscuits out and leave to cool or you'll burn your mouth! These biscuits keep well



For anyone clever can i use the same amounts of 'normal' flour etc if i want to?
And can i just use the sweet willam dary free chocolate to replace any other choc mentioned?

Oh yums. I just use the recipe off the side of the rice flour box, and use Nuttelex instead of butter. You can also use GF flour to make them gluten free. And they always work.

Sweet William chocolate chips are the best thing ever, especially if you bake them into biscuits. Even if I went back to dairy, I would still use them forever. They're the best thing in the world. Yummmmms

Ohh i haven't seen the sweet willam choc chips in the supermarket only the choc bars... where can i find them.. might start makng some choc chip muffins and things for the girls.

meadow lea have a dairy free butter now to.

Thanks will check it out... i actually quite like the nuttelex, i have stopped using the normal butter myself.

Yeah, I fell in love with nuttelex while working at a childcare centre that didn't use anything else. Long before I gave up dairy we were using it at my house!

I get Sweet William choc chips at my local Coles - actually, I know that two local Coles have them. In their health food aisle. Online sites like allergyassist have them too.

Drooooooooool. Oh, and I just blogged the most wicked caramel wattleseed brownies - but they are nut loaded.

Hmm still can't find the choc chips here BUT i can find the bars which will work for this recipe, once my oven is fixed i'm giving this a go for DD for x-mas and also for DP's cousin, might make her some as a 'gift.
Do you think with this instead of making the logs i could use the same 'dough' and flatten and cut out x-mas shapes?

Yep. I do.
Bummer that you can't find the chips. How annoying - they ar truly the best thing out. But yeah, the blocks or bars work really well too.