I came across a recipe for shortbread for my wheat, egg and dairy allergic little man, bought the one ingredient that I did not have on hand and then couldn't find the recipe! The story of my life right now...unorganized!! Doing a search only got me dairy and egg free recipes, so I substituted and came up with my own recipe. It really does taste good, but is very crumbly. I may add a little more of the "butter" next time I make it and also more sugar.
Preheat oven to 350. Grease a cookie sheet.
Cream 1 cup of dairy free margarine---I found Earth Balance at my local Kroger
Add in 1/2 cup confectioner's sugar.
In separate bowl, combine 1 cup of gluten free Bisquick ( I found this at WalMart), 3/4 garbanzo/fava flour (Bob's Red Mill from Kroger) and 1/4 t. salt.
Slowly add dry ingredients to butter/sugar mixture.
Spread on greased cookie sheet to about 1/2 inch thick. Prick with a fork. Bake about 17 minutes or until lightly browned on the edges. Slice into squares and cool on racks. I did sprinkle regular sugar over the top after baking.
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