Shortbread Hearts Orgran

Share Orgran Shortbread Hearts 150 g with your family and friends and revel in the taste and texture of a traditional shortbread biscuit but without the use of butter.

• 150g.
• Vegan.
• Kosher.
• Soy free.
• Nut free.
• Egg free.
• GMO free.
• Dairy free.
• Yeast free
• Wheat free
• Gluten Free.
• With no added MSG.

If your loved one has a sensitive tummy or particular Food allergen why not suprise them this Valentines day with a tray of baked Orgran Shortbread Hearts. For these tasty treats are a simple bake that you could also make with your children during those dark & damp days. And if you really want to go all out, then melt down a bar of delicious Dairy Free Chocolate to use as decadent dipping sauce.

Why do you use rice flour in shortbread?

Orgran have included brown rice flour Orgran Gluten Free Shortbread Hearts as it gives them that special sandy texture that sets shortbread apart from other biscuits.

Does shortbread contain dairy?

Most shortbread biscuits are usually made with dairy butter, but fear not as Orgran Gluten Free Shortbread Hearts are Dairy Free.

Do Orgran Gluten Free Shortbread Hearts contain any preservatives?

No! Orgran Gluten Free Shortbread Hearts do not have any added artificial colours, flavours or preservatives.

Directions of Use

• Prep time: 20 minutes.
• Cook time: 20 minutes.
• Serves: 50.

Ingredients:

• 375 grams butter or milk free margarine.
• 185 grams pure icing sugar.
• 1/2 teaspoon Vanilla.
• 2 tablespoons Honey.
• 2 tablespoons whisky.
• 500 grams Orgran Gluten Free All Purpose Plain Flour 500g.
• 4 tablespoons rice flour.

Method:

Preheat oven to 150°C (300°F). Prepare 2 large flat oven trays by spraying with cooking spray. Line trays with baking paper. Cream butter, icing sugar, vanilla, honey and whisky. Sift flour into a small bowl. Stir in rice flour and mix well. Add to creamed mixture and mix well. Dough should be a firm consistency. It may be necessary to add an extra small amount of gluten free plain flour to obtain a firm consistency. Turn dough out onto a lightly floured (gluten free) board and knead lightly. Divide dough in half. Wrap half of the dough in plastic wrap. Roll remaining half of the dough out to approx. 0.5cm (¼”) thickness. Using a 3cm heart-shaped cutter dipped in gluten free flour, cut out shapes and place onto prepared trays. Roll out remaining dough. Cut into heart shapes and place onto prepared trays. Place shortbread into a moderately-slow oven and bake for approx. 20 minutes or until very pale golden brown. When cooked, remove from oven and leave on trays for 2 minutes. Loosen biscuits and leave on trays to cool. When completely cold, store in an airtight container.

Ingredients

Ingredients:

Maize Starch, Palm Vegetable Oil, Sugar, Brown Rice Flour, Tapioca Starch, Natural Flavour, Salt, Vanilla, Beta Carotene, Vegetable Gums, Stabilizer: Methylcellulose, Guar.

Nutritional Information:

Serving size: 9g.