My mother tells me that these aren’t traditional shortbread. And she’s probably right! But as you will know if you are following my blog, many of my recipes deviate somewhat from being traditional!
However, Mum does admit that while the recipe isn’t traditional, the shortbread do look and taste like “proper” (Mum’s wording!) shortbread.
They are my version of shortbread. My aim was for them to be more nutritious than their traditional counterpart by replacing at least some of the flour with ground almonds and by reducing the amount of sugar. For interest, I have given them a raspberry flavour by using freeze dried raspberry powder. Any flavour of freeze dried fruit powder could be used but I chose raspberry because I find its flavour comes through stronger than the other fruit powders. I talk more about freeze dried fruit powders in my post for Coconut and Marshmallow Slice.
Ingredients:
- 1 egg white
- 45 grams butter
- 3 tablespoons caster sugar
- ⅔ cup ground almonds
- ⅔ cup white rice flour
- ⅛ teaspoon salt
- 2 teaspoons freeze dried raspberry powder
Method:
Pre-heat the oven to 150° C.
Line a baking tray with baking paper.
Place all ingredients into the bowl of a food processor.
Process until the ingredients are combined and come together in a ball. Stop once most of the mixture is in a ball, even if there is still a small amount of mixture not worked in. The mixture will have a pink tinge due to the raspberry powder.
Tip all of the mixture (the ball of mixture and any other mixture around the bowl) onto a board. Work the mixture together and shape it into a log about 3 to 4 cm in diameter.
Cut the log crosswise into biscuits about 1 cm thick. I usually find I get about 12 biscuits altogether.
Prick each biscuit with a fork.
Bake in the pre-heated oven for 30 minutes.
