On a quest to road test our new oven, I thought the best thing to do would be to start with a classic treat. One that mum could share with her colleagues at work, or that we could share with our new neighbours. And after browsing through some cookbooks and seeing how delicious and simple this recipe was, I decided to make this shortbread. And better still, it was from a gluten free cookbook, which meant it was a treat I could -ahem- taste test, for quality control purposes only of course.
Oh, on the gluten intolerance front, it seems our suspicions were confirmed. After having steered clear of gluten for awhile, I decided to eat something with gluten in it and to see how I reacted. I experienced a lot of swelling and discomfort, and realised that we were right, I am gluten intolerant. But to be honest this news has almost excited me, as I like the challenge of cooking for allergies, and not being able to eat gluten has helped me avoid the temptations of getting fast food, instead of waiting it out a little longer and making something much better for me.
But back to the oven capers. The shortbread cooked amazingly well for our first time in a new oven, and all those who ate it quite liked it. I thought it was crumbly and delicious, as a shortbread biscuit should be. But because it was so up in the air whether we would get it right this time around, I did some brainstorming about what fun things I could do with too-crumbly shortbread. There were quite a few, and all of them delicious. For example: you could use the crumbs to make shortbread bases for tarts or no-bake creamy pies, etc. You could also use the shortbread in parfaits, or as a mix-through/coating for ice-cream. Yum!
Hamlyn: 200 Gluten-Free Recipes’
Pistachio and Choc Chip Shortbread
Makes: 12, Prep: 15-20 mins, Cook: 20 mins
- 100g unsalted butter, softened, plus extra for greasing
- 50g caster sugar
- 100g rice flour
- 100g non-wheaten cornflour
- 50g dark chocolate chips/dark chocolate, chopped
- 50g pistachio nuts, chopped
- 75g extra dark chocolate, melted (optional)
- Preheat the oven to 180C, and grease a small rectangular tin, about 28cm x 18cm.
- Beat together the butter and sugar until light and fluffy, and then stir in the other ingredients until well combined.
- NOTE: I noted that this recipe is quite dry, so expect it to be crumbly, and not to come together in a neat dough. This is not a roll-out shortbread.
- Tip the mix into the tin and press it down with clean hands. Then pop it into the oven for 20 mins, or until golden/cooked.
- Remove the shortbread from the oven, and either score rectangles, or triangle shapes into the top. Then leave it to cool in the tin.
- Once the shortbread is cool, you can cut along the scores and tip the biscuits out. But I recommend chilling it a little, as that helps the biscuits remain firm.
- NOTE: The first biscuit out might crumble to pieces, but don’t worry too much about it, as that first biscuit is the trickiest.
- OPTIONAL: After scoring and cutting the biscuits, you can drizzle the top of them with the melted chocolate, and pop them back into the fridge to set, before serving.