Monday, September 4, 2017

Gluten Free Shortbread with Strawbery Curd

Since going totally Gluten Free, there are a few things that I really miss and one of them is a good Shortbread Cookie. I know you can buy Gluten Free Shortbread at the store, but nothing beats homemade. And, I don't know why I haven't made it before. It's one of those cookies that's not trow sweet, but oh so good with a cup of tea and when you add Lemon Curd or Raspberry Curd on top, it becomes divine!  I finally made some yesterday and it turned out so good that I had to share it with you.

I simply adapted a recipe I had for Shortbread that was for Wheat Flour and exchanged it for Bob's Red Mill Gluten Free 1 for 1 Baking Flour. I used Powdered Sugar because I think it gives the Shortbread a lighter texture than using regular Sugar. The Shortbread came out with just enough chew to keep from being crumbly and the Strawberry Curd was so good! When I've made Curd before it was usually Raspberry, so this was a nice change and Strawberries worked so much better than I expected!  Please note that I don't strain the fruit as I like the texture of the whole fruit better although it doesn't come out as smooth as the store bought version. I like to serve the Shortbread with a dollop of Curd on top, although you could make it prettier by spreading it all over. I think this is a perfect cookie for afternoon tea!

Gluten Free Shortbread

14 ounces unsalted Butter, softened
1 ½ cups Powdered Sugar
3 cups Gluten Free Flour (I used Bob's Red Mill GF 1 to 1 Baking Flour)
2 teaspoons Baking Powder
Pinch of Salt

Preheat the oven to 375 degrees and grease the bottom of an 8x8 inch square pan with Butter.

Cream the Butter and Sugar together until fluffy.  Mix in the Flour and Baking Powder and mix – the dough will be crumbly.

Pour into the pan and pat into place. Bake for 12 – 15 minutes or until the top is very lightly golden brown.  Cool and cut into squares. 

Strawberry Curd

8 ounces of Strawberries, washed, hulled and cut into small pieces
1 Tablespoon of Water
2 ½ Tablespoons Sugar
1 Tablespoon Salted Butter, cut into small pieces
1 Large Egg, beaten

Mash Strawberries in a bowl and add water. Then pour into a small frying pan. Heat until boiling and then reduce to a simmer. Cook for 3 minutes and then add the Butter. Cook until the Butter melts. Let cool for 15 minutes.

In a large mixing bowl, beat the Egg.  Add ¼ cup of the Strawberry mixture to the Egg and stir thoroughly.  Then add the rest of the Strawberry Puree to the Egg. Then pour into a heat-proof bowl that fits on top of a saucepan.

Fill the Saucepan with about 2 inches of water and bring to a boil. Then reduce to a simmer. Place the bowl on top and stir frequently for 10 – 12 minutes or until the mixture thickens. Be careful not to let it curdle. 

Five Element Analysis

As a dessert, there is plenty of Sugar that makes this Shortbread with Strawberry Curd an Earth food. The Gluten Free Flour is primarily made of Rice that brings in the Metal Element along with the Butter. The Fire Element is well represented but the Strawberries and the Water Element is a little deficient as only the Egg is a Water food. And, the Wood Element is missing. So, be sure to serve this after a meal where there is plenty of Water and Wood foods.  

No comments:

Post a Comment