GF/DF Fructose Friendly Walnut & Rosemary Shortbread

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GF/DF Fructose Friendly Walnut & Rosemary Shortbread

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Ingredients

16 slice(s)

Mixture

50 g walnuts
2 sprigs rosemary, fresh
80 g buckwheat flour
20 g tapioca flour
45 g DEXTROSE POWDER, aka glucose powder
5 g Stevia powder
100 g macadamia oil
50 g rice flour
3 pinches himalayan pink salt

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6

35min

Preparation 5min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 31
9
Afternoon tea Snack Alcohol-free Egg free Gluten free Lactose free Non-dairy Autumn Baking Biscuit/cookie Easy Quick

Recipe's preparation

Walnut & Rosemary Shortbread

Preheat oven to 160C, grease a small slice tin. Dry toast the walnuts lightly in a skillet & allow to cool.

Place toasted walnuts and rosemary (leaves only) into TMX bowl and chop 1 sec/speed 6. Scrape down sides and chop again 1 sec/speed 6. Set aside.

Add all other ingredients into TMX bowl and mix 10 sec/speed 6.

Add the reserved walnuts and rosemary and knead 20 sec/"Closed lid" /"Dough mode" Scrape down sides of bowl and knead again 20 sec/"Closed lid" /"Dough mode"

Tip mixture into prepared tin and lightly press down evenly. Sprinkle with extra dextrose powder.

Bake 30-40min or until lightly golden and firm to touch.

Allow to cool slightly, then score into portions and transfer to cooling rack.

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Tip

Variation of the basic shortbread recipe in the EDC.

Can double recipe - increase cooking time to approx. 50 mins.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.