Holiday Shortbread for a (Stop-Everything-and-Hibernate) Cold Christmas

We drove nearly two hours for gluten free perogies. Up past rows of newly built houses and across lights that flickered red to green and back again. We took the scenic route, turning left off the highway to stop suddenly at a small garage at the end of a vineyard. Inside, buckets lined the wall, along with grapes, apples, pears, and squash ($1.00 each!) that were all for sale. 

We fumbled around our pockets for change, hopping from one foot to another in equal excitement and desperation. Such delicious grapes those were, but we had to leave empty-handed, not a coin had found its way into our hands to be exchanged for the delicious produce laid out. 

Continuing our drive, we turned left back onto the winding road, and whizzed past lakeside retreat homes with long green lawns sprawling down a gentle hill, only obstructed by low crumbling brick fences on either side of the road, or patches of old oak trees that entwined their branches up and around each other, reaching outward to the sun. 
There was a brilliance and shine that cascaded down from the sun, we were warmed as we made our way past old buildings, shedding our coats when we entered a bustling bakery, filled with freshly baked breads and holiday cookies, as well as a flurry of customers in search of a hot drink to warm up, or the perfect treat to take home. We had coffees by a window which looked out onto the street, and past that, a bank of wild looking trees rising higher and higher above the bank. At our little table, we cradled our mugs while picking up newspaper clippings and pamphlets to read, enjoying the warmth and tranquillity of the bakery, while also chatting and watching as a current of new people flowed in and out the door with a tinkling reminder of bells each time. 

In doubling back on ourselves on the highway again, having taken the long route that shot well past our intended destination, we manoeuvred out little car through side streets on a mission for gluten free perogies. And finally, after a moment when I thought the place no longer existed, we pulled into the adjacent parking lot, pulled our coats a little tighter, and walked into an open space with counters and tables, and those big signs that read "gluten free perogies". 

We picked out a dozen yam and rosemary garlic stuffed, along with some cabbage rolls - it's been so long since I've had perogies, I exclaimed. And I couldn't wait to get home to cook them.

Served with a fried onions and a special tamari sauce, the cabbage rolls cooked in a roasted tomato and herb sauce, we enjoyed as close to a take-out dinner as ever. 

Now as our orders have been placed for a few packs to be delivered Sunday, a Christmas special that will ensure a few more quick, no-fuss dinners, and some to share with my sister - maybe - it's time to get into Christmas baking. 

And time to test those gluten free recipes in time for the holidays!

Maybe one more morning coffee break with mum. Besides, the house isn't warm enough for when we want to spend a morning reading the paper and only moving to reach across the page to the next, or to lift a heavy mug up to our lips. Instead, we seek out a cozy, cushion-lined cafe, and warm up there. 
While enjoying these dates and those gluten free Florentines (above) with coffee, I really haven't spent much time in the kitchen for a couple of weeks, I don't know if it's been the cold, and the sudden snow that seems to stop time itself on this part of the west coast, but I seemed to have found a cocoon among the blankets and cushions on the sofa, where I retreat in between warming up by the hot fire, and even hotter cups of tea. On mornings when I'm working, thinking of that hot cup of coffee at the end is what keeps me motivated - especially out in the stables some mornings, the only one not wrapped up in a blanket of all the horses thickly wrapped up, but rather breaking the ice formed on their water buckets. And while I'm at the hotel, guests come in wind-battered and cold - I always tell people to bring their sunglasses, with assurance that they'll also be needing a thick coat, most likely rainproof, and thick socks and boots. Mittens? Yes. Bathing suit? Yes, that too.  

But there's always free cookies and coffees to warm up with during the open house at Sooke Harbour House! And now, here at home, there will be too. 

I tested two blends of grain and gluten free flours for these shortbread cookies, initially trying almond and coconut flour, but finally deciding upon the most simplest of ingredients to make a delicious, simple, and perfectly sweetened shortbread, with only 3 ingredients. Now, we can enjoy a shortbread with the buttery taste so famous in a true shortbread, and that satisfying melt to each bite.

Almond Flour Shortbread {A grain free variation on Nana Jean's Scottish shortbread}

{print recipe here}

{A delicious treat to serve with tea, I love my shortbread gluten free! Makes 16 pieces}
-------------------------------------------------------------------------------------------------------------------

Ingredients:

150 g finely ground almond flour
100 g butter, chilled
50 g caster sugar

 Directions:


In a mixing bowl, combine almond flour and butter, mixing with your fingers to blend the butter into the flour. Keep blending until the texture becomes similar to breadcrumbs.

Add sugar, and blend again, quickly blending the ingredients between your fingers to break down the butter into the flour and sugar mix.

Press the dough together into a ball, and knead it against the edge of the bowl, or between your hands. Place it back in the bowl and set in the fridge for 15 minutes.

Meanwhile, preheat the oven to 300 degrees F, and line a baking sheet with parchment paper.

Taking the chilled shortbread dough from the fridge, press it onto the lined baking sheet and spread out into a round approximately 1/4 " thick. Using another piece of parchment paper and a rolling pin is another effective way of rolling the dough out evenly and smoothly.

Score the shortbread into 16 triangle shapes in the circle, and prick holes with a fork.

Bake for 25 - 30 minutes, until the edges just begin to turn golden.

Cool completely before cutting.

Savour this delectable, smooth treat for the holidays, or with a favourite tea and lots of laughter! xx Enjoy.

Labels: , , , , , , , , ,

Think of Me Gluten-Free: Holiday Shortbread for a (Stop-Everything-and-Hibernate) Cold Christmas

06 December 2013

Holiday Shortbread for a (Stop-Everything-and-Hibernate) Cold Christmas

We drove nearly two hours for gluten free perogies. Up past rows of newly built houses and across lights that flickered red to green and back again. We took the scenic route, turning left off the highway to stop suddenly at a small garage at the end of a vineyard. Inside, buckets lined the wall, along with grapes, apples, pears, and squash ($1.00 each!) that were all for sale. 

We fumbled around our pockets for change, hopping from one foot to another in equal excitement and desperation. Such delicious grapes those were, but we had to leave empty-handed, not a coin had found its way into our hands to be exchanged for the delicious produce laid out. 

Continuing our drive, we turned left back onto the winding road, and whizzed past lakeside retreat homes with long green lawns sprawling down a gentle hill, only obstructed by low crumbling brick fences on either side of the road, or patches of old oak trees that entwined their branches up and around each other, reaching outward to the sun. 
There was a brilliance and shine that cascaded down from the sun, we were warmed as we made our way past old buildings, shedding our coats when we entered a bustling bakery, filled with freshly baked breads and holiday cookies, as well as a flurry of customers in search of a hot drink to warm up, or the perfect treat to take home. We had coffees by a window which looked out onto the street, and past that, a bank of wild looking trees rising higher and higher above the bank. At our little table, we cradled our mugs while picking up newspaper clippings and pamphlets to read, enjoying the warmth and tranquillity of the bakery, while also chatting and watching as a current of new people flowed in and out the door with a tinkling reminder of bells each time. 

In doubling back on ourselves on the highway again, having taken the long route that shot well past our intended destination, we manoeuvred out little car through side streets on a mission for gluten free perogies. And finally, after a moment when I thought the place no longer existed, we pulled into the adjacent parking lot, pulled our coats a little tighter, and walked into an open space with counters and tables, and those big signs that read "gluten free perogies". 

We picked out a dozen yam and rosemary garlic stuffed, along with some cabbage rolls - it's been so long since I've had perogies, I exclaimed. And I couldn't wait to get home to cook them.

Served with a fried onions and a special tamari sauce, the cabbage rolls cooked in a roasted tomato and herb sauce, we enjoyed as close to a take-out dinner as ever. 

Now as our orders have been placed for a few packs to be delivered Sunday, a Christmas special that will ensure a few more quick, no-fuss dinners, and some to share with my sister - maybe - it's time to get into Christmas baking. 

And time to test those gluten free recipes in time for the holidays!

Maybe one more morning coffee break with mum. Besides, the house isn't warm enough for when we want to spend a morning reading the paper and only moving to reach across the page to the next, or to lift a heavy mug up to our lips. Instead, we seek out a cozy, cushion-lined cafe, and warm up there. 
While enjoying these dates and those gluten free Florentines (above) with coffee, I really haven't spent much time in the kitchen for a couple of weeks, I don't know if it's been the cold, and the sudden snow that seems to stop time itself on this part of the west coast, but I seemed to have found a cocoon among the blankets and cushions on the sofa, where I retreat in between warming up by the hot fire, and even hotter cups of tea. On mornings when I'm working, thinking of that hot cup of coffee at the end is what keeps me motivated - especially out in the stables some mornings, the only one not wrapped up in a blanket of all the horses thickly wrapped up, but rather breaking the ice formed on their water buckets. And while I'm at the hotel, guests come in wind-battered and cold - I always tell people to bring their sunglasses, with assurance that they'll also be needing a thick coat, most likely rainproof, and thick socks and boots. Mittens? Yes. Bathing suit? Yes, that too.  

But there's always free cookies and coffees to warm up with during the open house at Sooke Harbour House! And now, here at home, there will be too. 

I tested two blends of grain and gluten free flours for these shortbread cookies, initially trying almond and coconut flour, but finally deciding upon the most simplest of ingredients to make a delicious, simple, and perfectly sweetened shortbread, with only 3 ingredients. Now, we can enjoy a shortbread with the buttery taste so famous in a true shortbread, and that satisfying melt to each bite.

Almond Flour Shortbread {A grain free variation on Nana Jean's Scottish shortbread}

{print recipe here}

{A delicious treat to serve with tea, I love my shortbread gluten free! Makes 16 pieces}
-------------------------------------------------------------------------------------------------------------------

Ingredients:

150 g finely ground almond flour
100 g butter, chilled
50 g caster sugar

 Directions:


In a mixing bowl, combine almond flour and butter, mixing with your fingers to blend the butter into the flour. Keep blending until the texture becomes similar to breadcrumbs.

Add sugar, and blend again, quickly blending the ingredients between your fingers to break down the butter into the flour and sugar mix.

Press the dough together into a ball, and knead it against the edge of the bowl, or between your hands. Place it back in the bowl and set in the fridge for 15 minutes.

Meanwhile, preheat the oven to 300 degrees F, and line a baking sheet with parchment paper.

Taking the chilled shortbread dough from the fridge, press it onto the lined baking sheet and spread out into a round approximately 1/4 " thick. Using another piece of parchment paper and a rolling pin is another effective way of rolling the dough out evenly and smoothly.

Score the shortbread into 16 triangle shapes in the circle, and prick holes with a fork.

Bake for 25 - 30 minutes, until the edges just begin to turn golden.

Cool completely before cutting.

Savour this delectable, smooth treat for the holidays, or with a favourite tea and lots of laughter! xx Enjoy.

Labels: , , , , , , , , ,

2 Comments:

At 14 June 2014 at 04:33 , Anonymous Anonymous said...

hello there and thank you for your information – I have definitely picked up anything
new from right here. I did however expertise a few technical
issues using this web site, since I experienced to reload the site a lot of times previous
to I could get it to load correctly. I had been wondering if your web
hosting is OK? Not that I'm complaining, but slow loading instances
times will very frequently affect your placement in google
and can damage your high-quality score if ads and marketing with Adwords.
Well I am adding this RSS to my e-mail and could look out for
much more of your respective intriguing content. Ensure that you update this again soon.

my blog ... leki cialis

 
At 16 June 2014 at 11:14 , Blogger Shona Jane said...

Thank you for your comment! I'm sorry about any issues you've had with the site, recently I moved Think of Me over to another host, which may explain the technical issues here. You can find it at: thinkofmeglutenfree.wordpress.com I hope to keep publishing new recipes and posts, however I'm currently taking time to travel so I will be back at it very soon! Hope you stick around and enjoy :)

 

Post a Comment

Subscribe to Post Comments [Atom]

<< Home