shortbread recipe

MimiJane

I'm going to try making it using coconut oil I think. I bought some the other day from Holland & Barratt ... looks like lard, but turns into liquid when heated and has all sorts of health benefits and smells/tastes great. Good for stir fries and I've also been using it as face cream (though it's very greasy of course!).

Hubby can't have dairy at the moment as he's on a nutritional programme and avoiding all the foods he's intolerant to, which also includes wheat, so I'll be using rice flour and potato flour.

It could be a total disaster or might be OK ... I'll let you know!

Many thanks for the replies.

x

Pink.

Hi MimiJane,

I'd be really interested to know how they turn out. Please post and tell us.

Pink

MimiJane

No problem ... will do and will probably try today. Just got to decide which recipe to "adapt" now. Might try the Hob Nobs/oat cakes one on this forum.

x

MimiJane

I found an American shortbread recipe using rice flour and potato flour and "adapted" it to include coconut oil instead of butter/marge and Xylitol instead of sugar. Xylitol is a wood sugar which looks and tastes like sugar, but is lower in calories and is actually good for your gums/teeth (available from Holland & Barratt as "Perfect Sweet") :

8 oz Coconut Oil (softened in microwave)
5/6 oz Xylitol (or sugar substitute)
10 oz Rice Flour
6 oz Potato Flour
4 oz Corn Flour (I used fine oats instead)
Vanilla Essence

Beat oil with sugar and vanilla essence 'til fluffy. Gradually beat in all flours 'til mixture starts to "clump" together. Put mixture into a swiss roll tin and cut into squares with a knife. Sprinkle with more Xylitol and cinamon and !!!!! with a fork. Bake at gas mark 4/350 for 35/40 minutes, or until cooked. Carefully transfer to rack and let cool completely.

It turned out pretty well ... it was a little crumbly (though better when completely cooled) and you definitely have to like coconut! Hubby loves it and so does my next-door neighbour though, given the choice, I'd use conventional ingredients every time.

Overall, very pleased as I've succeeded in baking something which is actually good for you and I'm already being asked to make it again!

L_D_N

I did the Glycemic Loading recipe for shortbread using coconut oil. Couldn't get it to hold together! We ended up using it as a crumble topping for fruit instead. Tasted great but so crumbly couldn't pick it up. Will try Mimijanes one - maybe it will hold. Coconut oil expensive but does taste much nicer doesn't it?

sam_i_am

Hello allAs mentioned on another thread, I'm making jams and shortbreads this year to put in Christmas hampers. Another MSE-er asked for the recipe and thought would share.It's a Women's Institute recipe and it's melt in the mouth!225g (8oz) softened butter115g (4oz) icing sugar225g (8oz) plain flour (although all I had was self raising and this worked great too)115g (4oz) cornflourcaster sugar to dredgeCream butter and sugar, then blend in flour and cornflour. Grease a swiss roll tin and press mixture in firmly.Bake at 150 degrees c (fan oven) for 40-50 mins until golden in colour.Leave to cool in the tray for 10 mins and dredge with caster sugar. Cut into fingers and put on wire rack to cool totally.Enjoy! xx

sam_i_am

Apologies for the spacing ... this pc seems not to like it! Hope it's still readable!Hello all - As mentioned on another thread, I'm making jams and shortbreads this year to put in Christmas hampers. Another MSE-er asked for the recipe and thought would share. It's a Women's Institute recipe and it's melt in the mouth! 225g (8oz) softened butter 115g (4oz) icing sugar 225g (8oz) plain flour (although all I had was self raising and this worked great too) 115g (4oz) cornflour caster sugar to dredge Cream butter and sugar, then blend in flour and cornflour. Grease a swiss roll tin and press mixture in firmly. Bake at 150 degrees c (fan oven) for 40-50 mins until golden in colour. Leave to cool in the tray for 10 mins and dredge with caster sugar. Cut into fingers and put on wire rack to cool totally. Enjoy! xx

Justamum

sam_i_am wrote: »

Apologies for the spacing ... this pc seems not to like it! Hope it's still readable!Hello all - As mentioned on another thread, I'm making jams and shortbreads this year to put in Christmas hampers. Another MSE-er asked for the recipe and thought would share. It's a Women's Institute recipe and it's melt in the mouth! 225g (8oz) softened butter 115g (4oz) icing sugar 225g (8oz) plain flour (although all I had was self raising and this worked great too) 115g (4oz) cornflour caster sugar to dredge Cream butter and sugar, then blend in flour and cornflour. Grease a swiss roll tin and press mixture in firmly. Bake at 150 degrees c (fan oven) for 40-50 mins until golden in colour. Leave to cool in the tray for 10 mins and dredge with caster sugar. Cut into fingers and put on wire rack to cool totally. Enjoy! xx

A few years ago we used to have a weekly "meet" at someone's house and everybody would bring something to eat. A couple of times I made shortbread - and homemade is so much nicer than bought. Once, though, I didn't have any white sugar, so used demerara. It looked the same as usual - just slightly darker - but it was so hard my daughter tried a piece and loosened one of her teeth!

overlykeensaver

that sounds a lovely recipe thank you! I will use it for our local fete later this summer.

jinny

Hi there can you tell me what cornflour caster sugar is?