HOW IT STARTED

My Story

Hello my name is Sass. I was diagnosed with Coeliac disease over 15 years ago. Back then, options were limited and I really struggled with my change to eating gluten free and finding alternatives for baked goods. 

 

I have always loved being in the kitchen so it was only natural that over the years I have sought out ingredients and ways to create delicious gluten free food. I am often told that you cannot tell my gluten free baking apart from "the normal..." so I dare you to give it go. 

Mid 2020, I was asked by my favourite gluten free flour company if I would become one of their at home test bakers. This involves confirming recipes where their flours are used. Of course I said yes! So you will see that I often reference FG Roberts in my baking. I use FG Roberts flours exclusively now because the results are consistent. 

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Sass's Not Quite ShortBread Biscuits

I think the name describes these gluten free biscuits so well. Melt in the mouth buttery... and a little short. But not quite so short that they are a shortbread.


One of the silver linings with gluten free flours, is that they lend themselves beautifully to this type of biscuit. A lovely, melting texture and, oh.... that hint of crumble.....


Keep in mind that gluten free flours do vary in thirstiness so with this recipe, you may need to add a little milk to bring the dough together. If this is the case with the flour you are using, just add a little at a time to form a dough that is not sticky.


For the biscuits shown in the image below, I used FG Roberts gluten free flours.


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Recipe

Sass's Not Quite ShortBread Biscuits

Ingredients

150gm butter, at room temperature

125gm pure icing sugar

2 teaspoon vanilla extract

1 egg, beaten

225gm gluten free plain flour

125gm gluten free self-raising flour

1-2 tablespoons milk (optional for thirsty flours)

2 tablespoon icing sugar, for dusting


Directions
  1. Preheat your oven to 160 degrees celsius.

  2. Line an oven tray with baking paper.

  3. Put butter, sugar and vanilla in a large bowl

  4. Beat 3-5 minutes using an electric mixer, until light and creamy.

  5. Add egg and beat until combined.

  6. Add gluten free flours to the butter mixture

  7. Mix until well combined.

  8. Some gluten free flours are thirstier than others.

  9. TIP: If the dough is thirsty and does not come together, add a little milk, one tablespoon at a time, until the dough forms.

  10. Form mixture into a flattened ball, wrap in cling wrap and chill at least 30 minutes.

  11. Roll the dough out until about 1cm thick.

  12. Cut out the dough into desired shapes.

  13. When all shapes are cut, move the biscuits onto the lined baking tray.

  14. Bake biscuits for 10-12 minutes or until lightly coloured.

  15. Rest on the trays for a few minutes to firm up before moving onto a wire rack to cool.

  16. Dust tops of cookies with icing sugar or decorate to your liking.




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