A shortbread soaked in a syrup

Posted on July 16, 2024

This innovative shortbread offers a fresh spin on the traditional recipe, substituting gluten-free rice and sorghum flours for a delightful twist. The result is a rich, crumbly treat with a decadent butter flavor, elevated by the deep, nutty taste of walnuts and bound together with a hint of xanthan gum for optimal texture. Following baking, the shortbread is indulgently drenched in a fragrant syrup, imbued with the comforting warmth of nutmeg and the vibrant zest of lemon, yielding a sweet, velvety experience that dissolves effortlessly on the palate.

Breakfast

Ingredients

SHORTBREAD

300 grams rice flour

100 grams sorghum flour

250 grams butter – room temperature

1 piece egg

1 piece egg yolk

1 1/2 tablespoons xanthan gum

100 grams walnuts

Ingredients

SYRUP

400 grams caster sugar

13.5 oz water

1/4 teaspoon nutmeg

1/2 piece lemon

Instructions

1

Heat the oven to 200C and line a baking tray with baking paper.

2

Fold the flours into the wet ingredients using a spatula and finish it with your hands. The dough should be easy to handle.

3

Arrange the shortbread onto a baking tray leaving the marked size up and bake for 25 minutes or until you get a golden color.

4

While the shortbread is in the oven baking you will have time to make the syrup. Pour water into a saucepan, add the sugar, lemon rind and nutmeg.

5

Cook on a low heat until the sugar dissolves and the syrup becomes a bit thicker. This will take approximately 10 minutes.

6

Once the shortbreads are baked, take them from the oven and pour half of the syrup over them. The other half cook for another 10 minutes or so, until it becomes thicker. Pour the rest of the syrup over the shortbread and enjoy them after an hour or so.

Key Points About Ingredients:

• Rice Flour: Provides a light and delicate texture to the shortbread.
• Sorghum Flour: Adds a slight sweetness and a mild, earthy flavor.
• Butter: At room temperature, it helps achieve a smooth and creamy dough, essential for the crumbly texture.
• Egg and Egg Yolk: The egg helps bind the ingredients together, while the extra yolk adds richness.
• Xanthan Gum: A crucial ingredient for gluten-free baking, it mimics the elasticity of gluten and ensures the shortbread holds together.
• Walnuts: Add a nutty flavor and a delightful crunch to the shortbread.
• Caster Sugar: Used in the syrup for its fine texture, which dissolves easily.
• Nutmeg: Provides a warm, aromatic spice to the syrup.
• Lemon: Adds a refreshing zest and balances the sweetness of the syrup.

Key Nutritional Insights:

• Calories: Moderate, mainly from the butter and sugar.
• Fat: High, primarily from the butter and walnuts, providing a good amount of healthy fats.
• Carbohydrates: Significant, from the flours and sugar, offering energy.
• Protein: Moderate, with contributions from the egg and walnuts.
• Fiber: Present, thanks to the sorghum flour and walnuts, aiding in digestion.

• Nutrition Facts

• Serving Size1
• Amount per serving
• Calories220
• Standard DV% Daily Value*
• Total Fat14 g72 g19.44%
• Saturated Fat7 g20 g35%
• Cholesterol39 mg300 mg13%
• Sodium50 mg2300 mg2.17%
• Total Carbohydrate22 g275 g8%
• Dietary Fiber1 g28 g3.57%
• Total Sugars10 g
• Protein3 g50 g6%
• Calcium20 mg1300 mg1.54%
• Iron.72 mg18 mg4%
• Vitamin A64 mcg900 mcg7.11%
• Vitamin C (Ascorbic Acid)1 mg90 mg1.11%
• * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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