Wheat Free Honey Shortbread Sweetie Food
HONEY SHORTBREAD (GREECE)
This recipe comes from the 1995 cookbook Greek Cooking & makes, for me, an unusual, tasty shortbread.
Provided by Sydney Mike
Categories Dessert
Time 50m
Yield 15-20 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F, then grease & flour several baking sheets.
- FOR THE SHORTBREAD ~ In a medium bowl whisk or sift flour, baking powder & baking soda together.
- In a large bowl combine oil, sugar, brandy, OJ & zest.
- Gradually add dry ingredients to liquid ingredients, combining well after each addition.
- Shape dough into ovals about 3 inches long, & place them well apart on prepared baking sheets.
- Bake about 20 minutes, then remove from oven & allow to cool on the baking sheets.
- (At this point, if freezing the shortbread, allow to cool COMPLETELY, then wrap well & freeze up to 2 months. When ready to serve from frozen, defrost thoroughly before coating with syrup, nuts & cinnamon.).
- FOR THE SYRUP ~ If you are not going to freeze the shortbread, in a saucepan, mix syrup ingredients together & bring to a boil.
- Boil rapidly for 5 minutes to thicken, then allow to cool.
- Dip cooled shortbread into the syrup & sprinkle with nuts & cinnamon, allowing to set slightly before serving.
WHEAT FREE HONEY SHORTBREAD (SWEETIE)
Make and share this Wheat Free Honey Shortbread (sweetie) recipe from Food.com.
Provided by Chrissyo
Categories Dessert
Time 1h
Yield 12-18 shortbreads depending on the size you cut them
Number Of Ingredients 6
Steps:
- Cream together 375g butter, 1 1/4 cups pure icing sugar, 1 teaspoon vanilla and 1/4 cup honey.
- Then fold in 500gms rice flour.
- Spread mix into lined 20 x 30cm baking tin.
- Chill for 20 mins in the fridge.
- Bake 160C for 40 minutess or until golden.
- Cool cut into pieces, dust with icing sugar.
- Eat all within 10 minutes of cooling.
Nutrition Facts : Calories 446.3, Fat 25.8, SaturatedFat 16.1, Cholesterol 66.8, Sodium 179.4, Carbohydrate 51.7, Fiber 1, Sugar 18.1, Protein 2.8
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