I forgot the bloody balsamic vinegar. I’ve just recieved a small and beautiful bottle of the proper stuff and I wanted to use it with this recipe. Originally I was going to add a little of it to some strawberries, but as the country went mad in the May Sunday sunshine all local shops had run out.
As if that wasn’t insulting enough, the injury of having to see peoples pasty arms and legs poking out of vests and what may well be school sports shorts from 1986 was almost enough to make me abandon the whole thing. The ease and speed of making this, though, gave me the courage to continue.
I didn’t really need the balsamic in the end, this was delicious as it came. I have, though, in the name of research, just tried some balsamic and blackberry and it was amazing, so it’s up to you. The difference between good balsamic and supermarket stuff is a universe apart. I don’t use it very often, so it’s worth spending a bit more.
These biscuits are made with coconut and chestnut flour, so are gluten free. You could also replace the unrefined sugar with coconut sugar if you like. It follows the basic 1:2:3 formula for shortbread (50g sugar:100g butter:150g flour), and works just as well .
Be careful to not overcook them though, a burnt biscuit is not a pleasant thing.
Gluten Free Coconut Flour Shortbread with Blackberries and Orange Cream
Ingredients (for six servings)
For the Shortbread
50g unrefined golden caster sugar. I like Billington’s
100g unsalted butter
100g coconut flour
50g chestnut flour
A pinch of salt
1tsp chopped rosemary
For the cream
50ml double cream, whipped with 1tsp orange flower extract
A handful of blackberries, sliced
a few sprigs of young thyme
1 tbsp orange zest
A dusting of cacao powder
Heat the oven to 180c.
Add the sugar, butter, flour, salt and rosemary to a large bowl and rub together until it resembles breadcrumbs. Lick your fingers clean.
After washing your hands, press the mix together into a dough and spread out onto a baking sheet. Cut circles with a biscuit cutter and bake for ten minutes, until golden, but not dark. Leave to cool on the bench while you get the rest together.
Top half the biscuits with the cream, add the blackberries, thyme and orange zest, top with another biscuit, dust with cacao and serve with or without balsamic.