I’ve recently been power watching the Great British Baking Show.
In an effort to avoid all things polital this election season, I’m…baking!
First I “perfected” my GF Cheesecake! Then, my GF sponge (to be honest, I’m still working on my perfect sponge but hey…a couple months ago, I didn’t even know what sponge WAS, so…grace)
My latest baking challenge was to make a perfect shortbread.
I found this great GF recipe from The Dirty Kitchen and worked to make it a bit healthier so I can eat stacks and stacks and consider it a wise (not only yummy) choice!
I tweaked it a bit and came up with THIS:
Once these are mixed together into a ball (it will be a little crumbly and you have to work it a bit it hold it together) cut in two and roll dough into two balls.
Refrigerate for 30 minutes while preheating your oven to 350.
Once the dough is chilled, roll into two “logs”, roll the logs in powdered sugar and slice into even pieces.
Bake 7-10 minutes.
Do. Not. Allow them to brown.
Allow them to cool ON the sheet for at least 10 minutes.
If you try to pull them off early, they WILL crumble.
So, patience, beloved.
These came out perfectly and even my gluten loving friends looooved them and so did I!
Let me know if you give this a try!
Note: These are the BEST with a green tea with milk.