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GF/DF Fructose Friendly Walnut & Rosemary Shortbread


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4

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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Recipe's preparation

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

  2. 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.

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

  4. 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

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

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

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

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Accessories you need

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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 Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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.

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