I’ve had a busy few days with my work, and subsequently only had time for one quick baking session this week. I turned to an old favourite of mine, shortbread. Easy to make and lovely to eat, and open to so many variations. This time, I had a break with tradition and made a super rich seeded version and replaced some of the fat with tahini.
I often replace a portion of the flour in cakes and bakes with ground almonds, and, if I don’t have enough ready-ground, I blitz up my own in a coffee grinder. If you use the non-blanched almonds, you’ll find the ground meal gives a more earthy to your bakes.
These tasty shortbreads have a soft, crumbly texture, and a rich, nutty flavour; they are delicious with a cup of coffee and keep well for a few days in an airtight tin. I find them impossible to resist. I’m away to eat the last one after I finish typing this!
- 150g gluten-free plain flour (such as Dove’s Farm)
- 65g icing sugar
- 75g ground almonds
- 25g toasted sesame seeds
- 85g tahini (sesame seed paste)
- 50g very soft dairy-free margarine (or butter if you eat it)
- 1 tbsp. each of chia seeds, toasted sesame seeds and Demerara sugar, mixed, for the topping
- Sieve the flour and icing sugar into a bowl and stir in the ground almonds and toasted sesame seeds.
- Mix the tahini and margarine together until well blended, then stir into the dry ingredients until well mixed.
- Bring the ingredients together using your hands, then turn out on to a lightly floured work surface and knead gently to form a smooth dough. Divide into 18 portions and form each into a ball.
- Arrange on the baking tray, press down lightly to make chunky rounds and sprinkle lightly with the sugary seed mix. Chill for 30 minutes.
- Preheat the oven to 180°C (160°C fan oven), gas 4. Line a large baking tray with baking parchment. Bake the shortbreads for about 25 minutes until lightly brown and crisp. Leave to cool on the tray.