We are blogging from the sick bed this evening. My annoying sore throat turned into a throat and gland carnival with the focus on swallowing swords! I respond very quickly to antibiotics and so only a day and a half later I am feeling less ill.
I baked these on Wednesday for the LoveBoatLady, who is recently gluten free. I searched on the internet and found this recipe at TriedandTrue. The recipe worked perfectly, I did contemplate using some lemon zest, but went with vanilla bean paste as per the recipe. The recipe suggests cinnamon and maybe even turmeric as a flavour. I think they would be nice with some finely chopped preserved ginger too.
I made my biscuits half a tablespoon, or two teaspoons in the rest of the world, and made 34 biscuits. They need to be kept in an airtight container and did soften over time.
Almond Meal Shortbread Makes about 35
- 2 cups almond meal
- 1/2 cup butter, softened
- 1/2 cup pure icing sugar
- pinch of salt
- 1 tspn vanilla bean paste
Preheat the oven to 170*C fan-forced and line two trays with baking paper.
You can sift the almond meal and icing sugar if you prefer, but I just put the dry ingredients in a bowl and whisked by hand until all the lumps disappeared.
Add the softened butter and vanilla and stir with a spoon or spatula until it comes together as a dough. You may need to add a little extra almond meal if the dough is a little sticky, and I did do that.
I used a 20ml tablespoon to measure out the dough into portions, halved them and rolled them into balls.
The shortbread does spread a little, so place the biscuits leaving room for expansion. Flatten with a fork dipped in almond meal and bake for 8-10 minutes, turning and swapping the trays half way though. I did bake these for the whole 10 minutes, and I kept an eagle eye on them so they did not colour too much. You want them to be pale.
Leave them on the tray to cool completely. The shortbread with be very soft when hot, but harden on a cooling.
And that is it, some of the easiest biscuits, or shortbread, I have ever baked. Oh, I just thought they would be nice dipped in dark chocolate too. Yum!