I decided that today, I would make shortbread. All I needed to get was rice flour. So, I took a trip to a couple of corner shops, but returned home empty handed. I was going to have to make do with what I had... Along with no weighing scales.
Here's how I made the shortbread;
- I got 130g of butter, and 60g of caster sugar, and creamed it together in a bowel, until it was fluffy.
- I then sieved 190g of wheat free flour into it. Normally it would be 130g of plain flour, then another 60g of rice flour, but you already know my reasons!
- Then, I added a pinch of salt, and stirred the mixture, before bringing it all together.
- Once this was done, I lined my cake tin with grease paper, then added the mixture into the tin, and poked it a few times, with a fork.
- After this was done, I put it in the fridge to chill for 30 minutes.
- Once I had left it long enough to chill, I then baked it in the oven for 30 minutes on gas mark 3, (70 degrees).
- When it was done, I added the finishing touch, by sprinkling it with caster sugar, and left it to cool.
It didn't go that well. My family were perfectly happy with it, but I wasn't that impressed. It only cooked on top, and not all the way through, so it was quite buttery, and tasted far too sickly.
But as a wise man once said, practice makes perfect! However I think I'll have a go at cupcakes next time...
No comments:
Post a Comment