Chestnut Shortbread

werbackWe’re back.  After a long sabbatical involving illness, kitchen renovations, and other dreary things, we are back with lots of original recipes to share with you.

And I thought I would start off by treating you to a shortbread recipe.

INGREDIENTS

100g chestnut flour

100g cornflour

100g gram flour

1 tsp baking powder

pinch of salt

75ml maple syrup

125ml sunflower oil

  1. Preheat the oven to 170C/Gas Mark 3.  Line a tin with baking parchment.
  2. Sift the flours, baking powder and salt into a bowl.
  3. Pour in the oil and maple syrup.  Mix thoroughly to create a soft, crumbly dough.
  4. Tip the dough into the lined tin and press it into an even layer, smoothing down the top with the back of a spoon.  Prick the shortbread all over with a fork.
  5. Bake for about 30 minutes until the shortbread is a rich brown colour.  Take it out of the oven and immediately cut into 8-12 pieces.  Then leave it to cool in the tin.

I served this slightly warm with fresh raspberries and whisky cream (for the dairy and alcohol eaters).

 

 

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