Not Your Grandma's Oat Shortbread Recipe - But Maybe Your Great Great Séanmhair's
Oat Shortbread Recipe... Cue The Outrage
Gran always said the secret to her shortbread recipe was using rice flour. You end up with an all butter shortbread that will just melt on your tongue, leaving a huge grin on your face. You can bake this shortbread recipe as rolled and cut-out cookies, or in a fancy stoneware shortbread mold... or as we've always done; a shaped round that is cut into wedges after cooking. This is a great egg free cookie recipe. Don't think of this as just a holiday cookie, or a Christmas cookie recipe - these are great all year round. A melt on your tongue rice flour shortbread recipe.
*In the early 1700s - to late 1800's Scotland was the centre of the global rice trade. Rice from Asia and from 'The Colonies' was imported to Scotland for processing and then traded on to the rest of Europe.
In 1775 alone more than 44,000. tons of rice were imported to Scotland from the Southern Colonies. That's just one year; and the numbers grow year over year until the late 1890s when trade shifted.
Some of that rice remained in the local Scottish economy and marketplace.*
Ingredients:
250 mL (1 cup) butter
125 mL (1/2 cup) superfine or fruit sugar
125 mL (1/2 cup) rice flour
175 mL (¾ cup) oat flour
175 mL - 250 mL (¾ cup - 1 cup) all purpose flour
Method:
Preheat oven to 150ºC (300ºF).
In a bowl cream the butter.
Gradually add sugar and beat until fluffy.
Gradually add rice flour, oat flour and all purpose flour until the mixture is too difficult to mix with a spoon.
Turn onto a floured board and knead lightly, drawing in flour until the dough begins to crack.
Form into a ball, cover in plastic wrap and refrigerate for at least 30 minutes.
Pat the dough into a circular shape roughly 1/4 inch thick.
Take a fork and prick a pattern onto the top of the dough.
Bake for 45 minutes to 1 hour.
When the dough is slightly golden remove from the oven and let sit for 5 minutes.
Cut into wedges and remove from baking sheet to cooling rack.
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Low Carb Millionaire Caramel Shortbread | Diabetes And Me
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Mouthwatering shortbread paired with caramel and chocolate, sounds dangerous right? Not this version, at just 1g of carbs per bite you can eat this guilt free!
Nutritional value per serving (makes 24 shortbreads): 111 calories, 1 g of carbs, 115g of fat.
Music:
Great shortbread cookies! A simple and delicious dessert!
Looking for a delicious and simple dessert recipe? Look no further than these great shortbread cookies! These cookies are simple to make and are sure to be a hit with your family and friends!
Making great shortbread cookies is simple, but it takes a bit of practice to get them just right. In this video, we'll show you how to make the best shortbread cookies possible! From the recipe ingredients to the recipe tips, this video is a must-watch if you're looking for the perfect shortbread cookies!
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Shortbread Cookies | Keto & Paleo Friendly | Low-Carb & Gluten Free
4 ingrediant diabetic friendly, egg-less cookies! Just 1 net carb per cookie!!!
Nutrition Information per cookie:
Calories: 85
Carbs: 1 gms
Fat: 8 gms
Protein: 2 gms
For the full recipe, along with nutrition information visit:
This recipe uses Swerve Sweetener (a zero calorie sweetener).
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3 INGREDIENTS KETO SHORTBREAD RECIPE (Makes 12/14 cookies)
125g / 4.4oz softened butter
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