Okay, so it's been forever since my last post and you're all going, "Great, what excuse does she have this time?" No excuses- I forgot.......I ate all my delicious treats and then realized I hadn't blogged about it. So sad.
Well, as proof I have the last two remaining shortbread cookies. Now you're skeptical because gluten free shortbread? I mean, really? But hear me out! Way back when, flour actually had less gluten and a different version of gluten in it, so shortbread really didn't have that much gluten to begin with. This tastes to me like real old-fashioned homemade shortbread, so give it a chance!
Ah, but they're not alone--oh no, I have included my new favourite summertime drink: homemade chai tea. There are a thousand and one versions of chai tea, this was simply the first I tried. I happened to love it so I haven't tried any more....yet.
All the best in trying these recipes!
Scottish Shortbread
Ingredients
2 cups of 1-1 gluten free flour
¾ cup butter
½ cup sugar
Preheat oven to 350F. Combine all three ingredients and mix with the paddle attachment- I used a
spoon and essentially just cut the butter in, modelling the dough together. Continue until a dough begins to
form.
Press into an 8x8 pan. Bake until cooked through and lightly browned,
about 30 minutes
Chai Tea
Ingredients
8 cups water
8 bags black tea (orange pekoe)
¾ cups sugar (to taste- I actually prefer less sugar)
16 whole cloves
16 whole cardamom seeds (with or without the pods)
5 cinnamon sticks
8 slices of fresh ginger
Combine all ingredients in a slow cooker and cook on high
for 2-2 ½ hours. Strain mixture and discard solids. Serve warm or chilled.
*Tea
can be refrigerated for up to three days. (I personally like it best the day
after).
