Mincemeat shortbread

Mincemeat shortbread

Mincemeat shortbread (gluten, dairy, egg, nut and soya-free) Makes approx. 12 slices

Ingredients 2oz coconut oil 2oz dairy free margarine 2oz white sugar plus extra for sprinkling 7oz plain gluten-free flour (I used Doves) Half tsp vanilla paste (or a full tsp vanilla extract) 4tbsp mincemeat (ideally my pear and amaretto one!)

Method 1) Melt the coconut oil, then mix with the margarine and sugar until smooth 2) Add the flour, vanilla and mincemeat and stir well. The mixture will be quite soft at this point. Don't worry! 3) Place the dough into a greased round tin approx. 18cm in diameter and firm down well, smoothing it off on the top 4) Score the dough where you would like to cut it...making sure you do not go all the way through the dough. This will make it easier to cut when it is cooked 5) Bake in a pre-heated oven at 160 degrees (140 degree fan) for 35-40 minutes until firm to touch 6) Whilst still warm sprinkle with white sugar and leave to cool completely in the tin before cutting

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