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    You are at:Home»Dairy-Free Recipes»Dairy Free Desserts»Gluten-Free or Wheat Shortbread

    Gluten-Free or Wheat Shortbread

    0
    By Alisa Fleming on February 10, 2009 Dairy Free Desserts

    Special Diet Notes: Wheat Shortbread

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, optionally nut-free, peanut-free, plant-based, vegan, and vegetarian.

    Gluten-Free or Wheat Shortbread
     
    Print
    Prep time
    15 mins
    Cook time
    30 mins
    Total time
    45 mins
     
    This recipe is from the February 2009 issue of Foods Matter.
    Author: Foods Matter
    Serves: 12 BISCUITS
    Ingredients
    • 2 ounces dairy-free margarine
    • 2-1/2 ounces pale muscovado sugar
    • 2 ounces polenta or coarse corn meal or 2 ounces ground almonds (use cornmeal for nut-free)
    • 4o ounces plain wheat flour or gluten/wheat-free plain flour
    • grated rind 1 lemon
    Instructions
    1. Heat the oven to 325ºF.
    2. Beat the butter or spread with the sugar until soft and light. Add the polenta or almonds, the flour and the lemon rind and mix them lightly with your fingers. Press out into the bottom of a baking tray, approximately 2cm deep.
    3. Bake for 25 minutes then remove and cut into biscuit shapes. Return to the oven for a further 5–10 minutes then cool before re-cutting and removing carefully with a spatula.
    3.2.2704
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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