June 2015 Recipe of the Month

 

June 2015 Recipe of the Month

Gluten Free Strawberry Shortbread

Strawberry Shortbread

Here shortbread gets the GF treatment, with an increase of baking powder and the addition of ground up chia seeds to act as a binder in place of gluten. A word about handling the dough: be light with your hands. If you pack the dough too tightly, you’ll end up with neither shortcake nor shortbread–but rather short bricks!

 

Servings: 8  Prep Time: 25 minutes Cook Time: 20 minutes 

 

Ingredients

  • 3 1/2 cups Strawberry , hulled and halved, about 2 pounds of berries
  • 3/4 cup Sugar , more or less, to taste, divided use
  • 1 cup Whipping Cream
  • 1 teaspoon Vanilla Extract
  • 2 cups Gluten Free Flour Mix
  • 1 tablespoon Chia or Flax Seed , ground
  • 2 1/2 teaspoons Baking Powder
  • 1/2 teaspoon Salt
  • 1 stick Unsalted Butter , cut into small pieces
  • 1 cup Buttermilk , chilled

Instructions

  1. Combine strawberries and 1/2 cup sugar in a bowl. Allow to rest at room temperature until syrup forms, about 15 minutes.
  2. Beat cream, vanilla and 2 tablespoons sugar in a chilled bowl until stiff peaks form. Cover and chill until ready to use.
  3. Whisk together flour, lemon zest, ground chia seed, 2 tablespoons sugar, baking powder and salt into large bowl. Add butter pieces and mix with fingers until mixture resembles corn meal. Gradually add 1/2 of buttermilk, tossing with fork until large moist clumps form. Depending on the type of flour you’re using, you might need to add more buttermilk. Add more until you have large, moist clumps that will hold a shape.
  4. Gently gather dough into ball, and divide into 8 pieces. Shape each piece into a small patty, but don’t pack the dough too hard. Bake at 375° until toothpick inserted in cake comes out clean, about 20 minutes (shortbread will be pale).
  5. Split each shortbread in half, set on plate, spoon over strawberries and their juice, and garnish with whipped cream.
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