Apricot, Pinenut and Rosemary Shortbread Gluten Free

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Apricot, Pinenut and Rosemary Shortbread Gluten Free

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Ingredients

20 piece(s)

Apricot, Pinenut and Rosemary Shortbread Gluten Free

230 g softened butter
2/3 C Raw Caster Sugar
2 C Gluten Free Flour
1 Pinch salt
2/3 C toasted pine nuts loosley chopped
2 tbsp Fresh Rosemary chopped
20 dried apricots chopped loosley

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6

20min

Preparation 10min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
Gluten free

Recipe's preparation

Method:

Insert butterfly whisk, weigh into the bowl softened butter and sugar

Place on lid with measuring cup and mix for 1 min speed 4 until light and fluffy

Add 1 cup of flour, mix 10sec speed 4, add remaining 1 c of flour and mix again 10sec speed 4

Add chopped rosemary, toasted pinenuts and apricots, and mix 10sec speed 4

Tip contents out onto lightly floured surface of the silicone mat, bring together and roll into a ball, then press into 1inch disk, wrap in glad wrap/baking paper and pop in freezer 20mins

Preheat oven 180°, line baking sheet with paper or the silicone oven liners

Roll dough out, 1/4inch (6mm) thick cut into fingers and place onto baking sheet

Bake for 10mins or until cookies start to go golden, remove and leave to cool on tray.

Accessories you need

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Tip

You can also make this non gluten free but replacing the flour with standard flour.

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.