I love almond shortbread (also known as Greek Shortbread, but most other European cultures also have a version of this recipe) but I’ve never tried making them gluten free. At the gluten free show there was a stand promoting Lupin Flour and they had some shortbread – it was divine so I’ll have to give it a go. Below is the recipe from Irwin Valley Lupin Flour and you can order the flour online, unfortunately it looks like there are not yet any stockists in Victoria.

Preparation Time

30 minutes

Cooking Time

10 – 15 minutes

Ingredients

• 250g unsalted butter, softened
• ½ cup pure icing sugar
• 1 egg yolk
• ¾ cup  blanched, slivered almonds
• 15mL ouzo  (plus extra for topping)
• Flour mix (240g plain flour & 60g Irwin Valley Lupin Flour)

Method

1. Toast almonds under griller until light golden brown. Allow to cool.
2. Preheat oven to 180°C (conventional heat).
3. Cream butter & sugar until white in colour.
4. Add egg yolks & mix well.
5. Stir in almonds & ouzo.
6. Fold in 2/3 of the flour mix. Continue to add flour only until mixture forms a slightly sticky dough.
7. Roll out dough on lightly floured benchtop into strips approx. 8cm wide.
8. Using a suitably sized glass or small bowl, cut strips into crescent-shaped pieces.
9. Place on a baking tray (lightly greased or use baking paper).
10. Bake until pale golden brown.
11. While still hot, sprinkle liberally with extra ouzo, then dust with icing sugar.
12. When cool, store in an airtight container, covering with extra icing sugar. Stays fresh for up to 4 weeks.

Notes & tips

• Sprinkle with rosewater in place of ouzo.

Mmmmm…fudge – one of the most decadent and naughtiest things you can make, but it tastes so so so good!

This recipe is really easy and can be adapted to include pretty much whatever flavour you want – whatever type of chocolate, you can add your favourite flavouring or alcohol to make it a bit different.

Ingredients:

100g unsalted butter

1 and 1/4 cups brown sugar

400g condensed milk

100g dark chocolate

Method:

Place the butter, sugar and condensed milk in a saucepan over medium – high heat for 10-12 minutes, stirring constantly. Once the mixture has thickened and looks gooey, take off the heat and stir in the chocolate until melted. Place in a baking tray or flat container and refridgerate for about an hour. Slice into squares.