Shortbread Swirls

This recipe is derived from one in an old M&S ‘Chocolate Cookery” book that Jennie gave me in Sheffield in 1984. The freezer dough method works very well for gluten-free as it makes the dough manageable even though it is very crumbly. Numerous variations exist from simply forgetting the swirling and making them one flavor, to substituting ginger or cinnamon for the cocoa, or orange rind for the lemon rind. Alternatively add 2oz of nuts instead of 2oz of flour, or 2oz of oats or oatmeal instead of 2oz of flour. If you’re really after a great swirled appearance then try rolling out each piece of dough and then placing them on top of each other before rolling them up, but this is much harder with gluten-free dough.

Shortbread Swirls

Ingredients
4 oz butter

4 oz sugar

1 tsp lemon rind

1 egg

9 oz (gluten-free) flour

1/2 tsp baking powder

pinch of salt

1 tbsp cocoa

Instructions
Beat the butter, sugar and lemon rind until light and fluffy. Add the egg and beat well.

Divide the mixture into two equal parts.

Add half the flour, baking powder, salt to one bowl and mix well.

Add the other half of the flour, baking powder, salt and all the cocoa to the other bowl and mix well.

Roll each piece of dough into a short, fat sausage shape and place the two pieces of dough together.

Shape them into a 2″ diameter roll.

Wrap in waxed paper (baking parchment) and place in freezer for at least 2-3 hours, or even days.

Heat the oven to 400F (200C) and cut thin slices off the roll (about 1/4 inch thick) and place on greased baking sheets.

Bake for 8-10 minutes and then place on a wire rack for cooling.

Remember that the vast majority of rolled oats and oatmeal are usually contaminated with gluten, but Bob’s Red Mill (and others) do offer gluten-free supplies.

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