Saturday, December 13, 2014

Gluten Free Sparkly Shortbread Stars

Just because you are coeliac does not mean you can't enjoy Christmas baking.  With a bit of effort or a handy Marks & Spencer there is no reason to miss out.  These sparkly stars are delicious and every bit as good (if not a bit more crumbly and soft!) than the originals.  They would make a nice Christmas present for a gluten intolerant friend ...

I cooked shortbread often before the diagnosis and want to use the same recipe.  The good thing about the Doves Farm flours is that where you have a favourite recipe, with a test run or two, you can substitute.  This is better than having to rely on a gluten free cookbook which can be much more limited.  I have always been a believer in annotations in a cookery book, so scribble down the side as you learn.

100g icing sugar
150g cornflour
150g gluten free plain flour
200g softened unsalted butter
one quarter tsp xanthum gum
sugar and hologram sparkles to dust (you can buy these in cookshops or online)
Lightly greased baking trays

Put the dry ingredients into the bowl of a food processor or mixer, pulse to remove the lumps.  Add the very soft butter and pulse/mix well until it all joins together into one mass.

Remove from bowl and knead briefly on a floured surface.  Press or roll out onto the surface and cut out stars, placing onto the baking trays.

Bake at 160 degrees for about 17 minutes until just turning from pale to very lightly brown (Remember the colour shortbread is in the shops!)

While still hot shake sugar and hologram sparkle over the shortbread.

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