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Almond shortbread (vegan, gluten free)

Almond Shortbread (vegan, gluten free)
Almond shortbread (vegan, gluten free)
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Made with a pleasing blend of ground nuts and wholegrain buckwheat, this richly flavored, not-too-sweet shortbread is perfect as a treat with a cup of tea.
Servings
8-12 pieces
Servings
8-12 pieces
Almond Shortbread (vegan, gluten free)
Almond shortbread (vegan, gluten free)
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Made with a pleasing blend of ground nuts and wholegrain buckwheat, this richly flavored, not-too-sweet shortbread is perfect as a treat with a cup of tea.
Servings
8-12 pieces
Servings
8-12 pieces
Ingredients
Servings: pieces
Units:
Instructions
  1. Preheat the oven to 170°C/Gas 3.
  2. Line a loose-based 20cm sandwich tin with baking parchment, or use an 18cm square tin or rectangular tin with similar dimensions.
  3. Sift the flours, baking powder, salt, ground almonds and sugar into a bowl- make sure the dry ingredients are well combined and any lumps got rid of.
  4. Pour in the oil and mix thoroughly to create soft, crumbly dough.
  5. Tip this into the lined tin and press it into an even layer, smoothing down the top with the back of a spoon or I prefer to use my hand. Prick the shortbread all over with a fork.
  6. Bake for 30 minutes, or until the shortbread is a rich brown color. Take it out of the oven and immediately cut into 8 wedges, or 8-12 squares, in the tin. Scatter with a little more coconut sugar, if you like, then leave until cool enough to remove from the tin. It will be quite soft still at this stage but firms up as it cools.
  7. Can be stored in an airtight container, for up to a week.
Recipe Notes

Recipe adapted from the River Cottage Light and Easy Cookbook, chestnut and almond shortbread recipe.

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