I have always loved to bake, and one of the biggest struggles with gluten free baking is the flour. For those not in the know, gluten free flour tends to produce denser, crumblier and drier textured bakes. This can be somewhat disheartening at first, but trying to find recipes that balance this texture with other moist ingredients is the key! My husbands favourite bake recipe of mine has always been banoffee pie. After trying to replicate my creations with ready made gluten free biscuits, I soon realised that this was not going to work.
After trialing many different gluten free shortbread recipes, we have finally found one that works! It may not mimic traditional shortbread 100%, but it sure does come close!
The next few blogs are going to be separate recipes for these bad boys;