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Yields48 Servings

 1 ½ cups plain flour
 ½ tsp Bake Aid
 ½ cup cornflour
 ½ cup gluten-free icing sugar
 30 g almond meal
 250 g butter
 almond essence (few drops)
 icing sugar for dusting
 ½ cup raspberry jam

1

Preheat oven to 180˚C. Sieve flour, Bake Aid, cornflour and icing sugar into bowl.

2

Transfer to food processor and add almond meal and process dry ingredients for about 15 seconds.

3

Chop butter into pieces and add to mixture with a few drops of almond essence and process until it resembles breadcrumbs.

4

Tip the mixture back into the sieving bowl and knead briefly to form a smooth dough.

5

Butter mini-muffin-pans. Form the dough into small balls and third fill muffin-pans, flattening the tops.

6

Bake the biscuits until a light-golden colour (about 10 minutes). Remove them from oven and while still hot use the end of a round-handled wooden spoon to make an indent in the top of the biscuit.

7

After the biscuits are cooled, carefully remove from pan. If desired, dust with icing sugar.
Warm jam in saucepan, put into small plastic bag, snip a corner and pipe into indentations.

Ingredients

 1 ½ cups plain flour
 ½ tsp Bake Aid
 ½ cup cornflour
 ½ cup gluten-free icing sugar
 30 g almond meal
 250 g butter
 almond essence (few drops)
 icing sugar for dusting
 ½ cup raspberry jam

Directions

1

Preheat oven to 180˚C. Sieve flour, Bake Aid, cornflour and icing sugar into bowl.

2

Transfer to food processor and add almond meal and process dry ingredients for about 15 seconds.

3

Chop butter into pieces and add to mixture with a few drops of almond essence and process until it resembles breadcrumbs.

4

Tip the mixture back into the sieving bowl and knead briefly to form a smooth dough.

5

Butter mini-muffin-pans. Form the dough into small balls and third fill muffin-pans, flattening the tops.

6

Bake the biscuits until a light-golden colour (about 10 minutes). Remove them from oven and while still hot use the end of a round-handled wooden spoon to make an indent in the top of the biscuit.

7

After the biscuits are cooled, carefully remove from pan. If desired, dust with icing sugar.
Warm jam in saucepan, put into small plastic bag, snip a corner and pipe into indentations.

Raspberry Shortbreads