Author Notes
A lovely dessert from, I would say the shortbread family, enriched with a nice syrup to make it much more tasty.
So much more tasty and so much more festive!
This is a very old and traditional recipe, originally from Bosnia, slightly modified to meet gluten free audience needs.
—Jasmina Gajic
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Ingredients
- Shortbread:
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300 grams
rice flour
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100 grams
sorghum flour
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250 grams
butter - room temperature
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1 piece
egg
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1 piece
egg yolk
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1 1/2 tablespoons
xanthan gum
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100 grams
walnuts
- Syrup:
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400 grams
caster sugar
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400 milliliters
water
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1/4 teaspoon
nutmeg
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1/2 piece
lemon
Directions
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The only unusual equipment for this dessert is a grater, which is going to be used only to decorate the shortbread before baking.
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Heat the oven to 200C and line a baking tray with baking paper.
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Fold the flours into the wet ingredients using a spatula and finish it with your hands. The dough should be easy to handle.
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Arrange the shortbread onto a baking tray leaving the marked size up and bake for 25 minutes or until you get a golden colour.
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While the shortbread is in the oven baking you will have time to make the syrup. Pour water into a sauce pan, add the sugar, lemon rind and nutmeg. Cook on a low heat until the sugar dissolves and the syrup becomes a bit thicker. This will take approximately 10 minutes. (Cool the syrup for a few minutes before using. I find it quite stressful for the hot dough to be poured with the hot syrup).
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Once the shortbreads are baked, take them from the oven and pour half of the syrup over them. The other half cook for another 10 minutes or so, until it becomes thicker. Pour the rest of the syrup over the shortbread and enjoy them after an hour or so. They do improve over time – keep that in mind as well.
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