Recipe for Gluten free Shortbread with creme fraiche and strawberries – you can also make this dairy free if you wish!
150g Butter (For a dairy free version use Blossom Margarine)
90g Caster Sugar (For a slightly healthier version substitute with Fructose)
100g Rice Flour
50g Almond Flour
100g Maizena (Corn Starch)
Heat oven to 180 degrees Celsius
Cream butter and sugar
Add flour slowly and mix well until you have a soft dough
Roll out dough gently onto parchment paper and the same baking tray you will be putting into the oven (make sure it fits into the fridge too)
Set the rolled out dough in the fridge to rest for half an hour
Bake the shortbread for 15 minutes or until golden brown
Cut into squares while still hot.
To make into a dessert:
Slice strawberries in half, depending on the size, sprinkle with a little caster sugar or fructose and add to a hot pan. Cook until strawberries have softened.
Construct dessert by placing strawberries at the bottom, a piece of shortbread on top and then finish off with a dollop of creme fraiche, speckled with vanilla seeds.
Simple, yet so effective and delicious!
Recipe kindly provided by Leaine’s Kitchen, a food blog catering for people with allergies to dairy, gluten, yeast and eggs.