Sweet Sundays: Last month we posted a press release about a new gluten-free cookbook out of Australia, Homestyle Cooking – Biscuits, Slices and Tarts by Ruby M. Brown. This book was produced in conjunction with Orgran, a company with an expansive array of gluten-free foods and ingredients. If you are gluten-free, you have probably heard of Orgran, since they are one of the biggies, and their products are distributed worldwide. If not, you can checkout their selection on Amazon and Navan Foods.
This cookbook is not strictly dairy-free, but I was informed that … "most recipes (but not all) are dairy free. Where margarine is used in a recipe, we recommend using a dairy free margarine such as Nutalex." In North America, I recommend Earth Balance, since we don't have Nutalex … but feel free to use your favorite. This includes the food allergy-friendly recipe for Shrewsbury Biscuits that follows.
Ruby's book isn't readily available in North America (you may discover it here soon), but it can be easily found in Australia. Nonetheless, if the following cover recipe entices you, and you are craving some GFDF biscuits and tarts, you can order direct from Orgran via mail order ((03) 9776 9044).
Recipe from Homestyle Cooking – Biscuits, Slices and Tarts by Ruby M. Brown
"Like a lot of biscuits, Shrewsbury biscuits come in a variety of guises. They originated in the delightful medieval market town of Shrewsbury, in Shropshire in the middle of England. Shrewsbury is well known for its flower show as well as the birthplace of Charles Darwin. Shrewsbury biscuits were made by the rubbing-in method with lemon zest and sometimes currants and/or caraway seeds added. Recipes can be found to date back to the early 1800s. They were even thought to be around in Celtic times. Those who originate from New Zealand will probably be able to tell about the Griffin brand of Shrewsbury biscuits and how they remember being able to just get their little finger into the hole on the top of the biscuits and dig out the raspberry jam before they ate the biscuit. The New Zealand and Australian version is made by joining two flat biscuits with raspberry jam. The top biscuit has a small hole so that the jam is visible. These biscuits have a texture similar to shortbread biscuits and are often referred to as raspberry shortcake biscuits."
Preparation time 20 minutes
Cooking time 20 minutes
Makes 12 filled biscuits
Homestyle Cooking – Biscuits, Slices and Tarts can be purchased directly from Orgran Gluten Free Foods by mail order on (03) 9776 9044 or at leading booksellers and independent retailers.