Yep, there is an excellent one on the back of the Saunders Malt Extract Tin. Well it isn't actually GF, but I just swapped the flour over and they were the best ones I've ever made.
Do you want it? Cos if you don't already have Malt you will have to go buy it anyway lol.
If you mean to buy there is some yummy gluten free shortbread they have in the GF aisle at woolies ... can't remember the name atm, but I will come back if it comes back to me
no, it's usually wheat flour and sometimes they have rice flour as well.
I'm looking for recipes, yeah... something that tastes nice and doesn't just fall apart
I have one for GF melting moments. I have actually never tried them, they get eaten too quick, but the GF eaters tell me they're awesome and I am always getting pestered for the recipe. They're also dairy free.
The shortbread recipe on the rice flour box can be made with the Orgran GF mix and is yummy.
And the whole Leda range, if you want to buy them, are delishalicious.
These are devine and super easy.......if you like almonds
Makes about 25, they keep in airtight container for about a week and you can freeze them from up to 3 months.
3 Cups (375gms) almond meal
1 Cup (250gms) caster sugar
3 drops almond essence (I tend to put a little bit more, but it's generally to your taste)
3 egg whites lightly beaten
1 cup (80gms) flaked almonds
1. Prehead oven to moderate
2. Combine almond meal, sugar and essence in large bowl. Add egg white, stir until mixture forms a firm paste.
3. Roll level tablespoons of the mixture into the flaked almonds, roll into 8cm logs. Press on any remaining almonds. Shape logs to form crescents. Place onto baking paper lined oven trays.
4. Bake in moderate oven about 15 minutes or until browned lightly. Cool on trays.
I have lost my recipe and I am SPEWING! Went to make some today for Christmas hampers, and was lost!
It was an adaptation of a regular non-GF recipe though, so will see if I can re-do it and get back to you, since this baby is not in a hurry. There's always tomorrow.
Bugger this one has plain flour but I've been told you can substitute it for gluten free flour no problems
155gm ground hazelnuts
185gm ground almonds
1/4 cup plain flour
3/4 cup caster sugar
3 egg whites
155gm dark chocolate
30g copha
Combine in bowl hazelnuts, almonds and sifted flour; stir until well mixed.
Place egg whites in small bowl and beat until egg whites are frothy, add sugar and continue beating 3 minutes on full speed.
Fold in nut-flour mixture.
Spoon mixture into piping bag fitted with 2cm wide plain tube.
Pipe 8cm long sticks on lightly greased oven trays
Bake in moderately slow oven 12 to 15 mins, remove trays and cool on wire rack.
Melt chopped chocolate and copha in top part of double saucepan over simmering water, stir until combined. Remove from heat.
Dip sticks into the chocolate 3/4 of the way down biscuit, place on aluminium foil until set.
When set, refrigerate in airtight container.
BellyBelly Life Subscriber
Gluten free biscuits that don't taste like crap
Reply With Quote
Bookmarks