Gluten Free Cardamom Shortbread Food

GLUTEN-FREE CARDAMOM SHORTBREAD

Steps:

• In large bowl, beat butter with sugar until light; beat in egg. In separate bowl, whisk together rice flour, cardamom and salt ; stir into butter mixture in 2 additions to make smooth dough. Cover and refrigerate until firm, about 1 hour.
• Roll by 1 tbsp (15 mL) into balls. Place, 2 inches (5 cm) apart, on 2 parchment paper-lined rimless baking sheets. With fork, flatten to about 1/2-inch (1 cm) thickness. Sprinkle with pistachios.
• Bake in top and bottom thirds of 325°F (160°C) oven for 17 to 20 minutes, rotating and switching pans halfway through, or until firm to the touch and edges are light golden. Let cool on pans for 2 minutes. Transfer to racks; let cool. (Make-ahead: Store layered between waxed paper in airtight container for up to 5 days or freeze for up to 3 weeks.).

GLUTEN-FREE LEMON SHORTBREADS

Steps:

• Line a 20 x 20cm cake tin with baking parchment. Blitz the flour, butter, half the icing sugar and the lemon zest together in a food processor until the mixture looks sandy. Add half the lemon juice and blitz again until the dough starts to clump together. At this stage, the dough will keep wrapped and frozen for up to two months. Heat the oven to 170C/150C fan/gas 3.
• Press half the dough into the base of the tin using your fingertips, ensuring it's in an even layer. Spread the curd over the dough, leaving a ½cm border of around the edge.
• Roll the remaining dough into cherry tomato-sized balls, then press these into flat discs using your fingers. Arrange the dough discs over the layer of curd in a random patchwork pattern until completely covered. Bake for 35 mins until the shortbread is pale and lightly golden at the edges. Leave to cool completely in the tin.
• Mix the remaining icing sugar with enough of the remaining lemon juice to make a pourable icing. Drizzle this over the cooled shortbread and leave to set, then cut into 16 squares. Will keep in an airtight container for three days.

CARDAMOM SHORTBREAD COOKIES

Steps:

• Preheat oven to 275 degrees. In a large bowl using an electric mixer on medium-high speed, beat butter, granulated sugar and brown sugar until creamy.
• Add egg yolk and vanilla extract and mix until thoroughly combined. In a medium bowl, whisk together flour, cardamom and salt. Reduce speed to low and add flour mixture to butter mixture until thoroughly combined.
• Spread dough into an ungreased 9- by 13-inch baking pan. Brush egg white over dough, sprinkle evenly with chopped nuts and bake for 1 hour.
• Remove from oven and transfer to a wire rack to cool completely.
• To make icing: In a large bowl, using an electric mixer on medium speed, beat melted butter and vanilla into powdered sugar. Add milk, 1 teaspoon at a time, until icing reaches drizzling consistency. Spread icing over slightly warm bars. Allow icing to set and cut bars into cookies while bars are still slightly warm. Decorate with candied fruit, if desired.

GLUTEN-FREE SHORTBREAD

Steps:

• Mix butter, both sugars (not coloured), and flour together.
• Work well with hands until it will hold together.
• Make 4 rolls about 1 1/2" in diameter, wrap, and chill for at least 6 hours.
• Slice 1/4" thick and arrange on a parchment paper lined cookie sheet.
• Sprinkle cookies with sugar, if desired.
• Bake cookies in a preheated 350* oven for 10-15 minutes until very lightly burned around the edges.
• Remove to wire rack to cool.
• Enjoy!

CARAMEL SHORTBREAD

Steps:

• Beat 1/2 cup butter and 1/4 cup sugar until pale.
• Add flour and ground almonds to form a soft dough.
• Press dough into a 8 inch square pan that has been greased,lined with parchment paper.
• BakeBake shortbread at 350 for 20 to 25 minutes,or untilpale golden brown.
• Leave in pan until cool.
• To Make Topping: Cook 3/4 cup butter, 3/8 cup sugar, syrup, and sweetened condensed milk in a saucepan on low heat.
• Bring to a boil,stirring constantly.
• Boil for 5 to 7 minutes until it has thickened and has a pale caramel color.
• Spread caramel on cooled shortbread, and let set about 40 minutes.
• Melt chocolate over low heat.
• Spread melted chocolate on top of caramel and sprinkle on toasted almonds.

GLUTEN-FREE SALTED CARAMEL MILLIONAIRE'S SHORTBREAD

Steps:

• Heat the oven to 200C/180C fan/gas 6. Line the base of a 20cm square cake tin and lightly butter the sides. Blitz the flour, butter and sugar with a pinch of salt and 2 tbsp ice cold water in a food processor until you have a clumpy mixture. Press this into the prepared tin and bake for 25 mins until light golden. Set aside to cool completely.
• For the caramel, place all of the ingredients in a saucepan. Melt everything together over a low-medium heat until the sugar has dissolved, then turn up the heat and bring to a gentle simmer. Stir continuously for 8-10 mins until the mixture has thickened and darkened a little. Pour the mixture over the biscuit base and chill for 2 hrs.
• Once the caramel is set, melt the two chocolates in separate bowls, either in short bursts in the microwave or or set over a pan of gently simmering water. Spoon both chocolates over the caramel, then gently swirl it using a cocktail stick to create a marbled effect. Chill for a further 40 mins. Bring to room temperature before slicing into 12 squares.