I set out to make Gluten free strawberry shortbread on a sunny summer’s day. What resulted was a little more like a macaroon, but yummy nonetheless!
- 160g Gluten Free self raising flour
- 150g Ground almonds
- 2 Tsp arrowroot
- 4 Tbsp of caster sugar
- 2 Tsp Baking powder
- 1 Tsp Vanilla essence
- 4 Ripe strawberries chopped
- 1-2 Tbsp Almond Milk
- 3 Tbsp Coconut oil
Grease and line a baking sheet with grease proof paper and coconut oil. I oiled the top of the paper too to make absolutely sure there was no sticking.
Pre-heat your oven to a 190°C.
Place the flour, ground almonds, arrowroot, caster sugar, baking powder and vanilla essence into a blender and pulse to mix it up. Then add the chopped strawberries, pulsing again to form a crumb like pink mixture. Once crumbed, add the coconut oil using a knife to cut it in, or pulse again with the blender. As you cut in the fat add the Almond milk a tablespoon at a time, you are aiming for a sticky dough, not a cake mix. I used about 1 and a half tablespoons to reach the correct consistency.
Once the dough is ready, break off chunks the size of a golf ball and roll into balls, pat down onto the grease proof to form round biscuits and pop into the oven. Bake for 15 mins, then check them to make sure they are browning nicely and are not too soft in the middle. If they look like they need a little longer keep them in for a further 3 mins or so, otherwise turn the oven off and leave them to cool.