The Pink Lovely hates shortbread so I am told. Bother, shortbread for tea today. Brainwave, I hide the title of the recipe and we think that we are making Christmas Biscuits that she can eat warm. The Pink Lovely then proceeds to make them, that his how easy the recipe is!
Shortbread recipe can be gluten, wheat or dairy free
115g butter or dairy-free sunflower spread
55g caster sugar
good pinch fine sea salt
130g plain gluten-free flour mix or organic wheat flour
40g ground rice
Demerara sugar to finish
Preheat the oven to 150C/300F/gas 2
In a good sized bowl, beat the butter and salt with the caster sugar until soft, light and smooth. Sift the flour and ground rice over it and mix with a blunt knife to a smooth dough. Bring the dough into a ball with your clean hands (not guaranteed with the Pink Lovely!) and gently push and press it into a flatter shape.
Place the dough onto a non-stick baking tray and press into about 8inch or 20cm circle or square. Score with
a sharp knife into about 12 portions. Sprinkle lightly with Demerara sugar and chill the dough in the fridge for about 15 minutes and then bake in the centre of the oven for about 45 minutes or until golden and cooked through. Leave to cool on the tray and then cut through the scored lines into neat slices or squares. Eat warm or cold.
Triumphant, The Pink Lovely eats 6 pieces of shortbread and loved them! We then bashed the rest up with a rolling pin, which is fun at the best of times and particularly fun with a 7yr old! and we swiftly folded the little shortbread bits into a bowl of vanilla ice cream. Lined a baby loaf tin with cling film and spooned the iced mixture in, smoothed it over and bingo - pudding for lunch! Freeze until needed and then cut into slices and serve with warm chocolate sauce drizzled over the top. Glorious!