I have some friends who want to visit soon so I thought as they are dairy free I'd make some shortbreads with Pure for baking I still used eggs so its not plant based.
Here's the recipe:
250g plain gf flour
75g ground almonds
225g Pure
2 large free range eggs
100g soft brown sugar
Flaked almonds and golden linseeds to top.
Whizzed it up in my food processor and baked for around 35 mins until cooked through.
I do like baking and the smell in my home especially as there's a bitterly cold wind here and hysteria on the news 🤢 so it seemed a cheerful thing to do especially as I'll have to sample one or two later with a cuppa...😀
Enjoy your afternoon folks.
12 Replies
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The news is on too much nowadays isn't it?
It was better when they were on at lunchtime and dinner time and in the morning many years ago.
in reply to
Hey it’s all speculation a health advisor said on the radio this morning that with summer coming and warmer temperatures would kill the virus much quicker, it’s all worse case scenario.
We will have to see how it all pans out, so take care.
in reply to
They should stop scaremongering shouldn't they?
in reply to
I think so as we have under 100 confirmed cases in the UK so it’s not easy for us to comprehend.
Hi Hidden 175C and we don’t want your smoke alarm going off....😊
Lovely to bake on a bitterly cold windy day. Your friends are lucky to have such a great host. The recipe is really nice. I very much hope to try it sometime soon - but wanted to ask whether you have ever frozen any of them, and if so, do they de-frost to be as good as new?
Also, I have a fan assisted oven, so I'm wondering whether I should reduce the temperature to say 160'C? What do you think?
Looks good! Easily made gfree too with Bob’s Redmill Gfree flour. Or almond flour with some tapioca flour. What is pure? I wonder what would happen if you substituted a banana or pure maple syrup for the sugar?
Thanks MamaOnTheRun Bobs Red Mill will be very similar to our GF mixes so a perfect choice, Pure is a cooking replacement for butter that is plant based I usually use butter and I've used coconut oil. So it's very versatile its keeping the consistency right.
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Gluten free shortbread biscuits, one of my favourites. 
