Saturday, December 15, 2012

Raspberry seedless jam shortbread



I know fews people that close to me have allergy this kind of stuff, i know it's simple
thing but sometime simple can make you suffer.

so today i try to make cookie doesn't contain gluten , i use 3 kinds of flour instead of
all purpose flour.

Thank you Thomas keller  for an advice in his new release book to create this flour version.

i mixed rice flour, potato flour and cornstrach 1:1:1 for this part 


For Raspberry seedless jam

Raspberry  100  g
sugar  75  g

Mash the berries with sugar over low heat 

after it boiled keep  boiling about 5-8 minutes 

then tip the cooked raspberry into the sieve over the bowl

stir vigorously with a wooden spoon to extract as much juice and pulp

 as possible or

until you are left with just the seeds

leave it cool before filling the cookie

For shortbread 

soft butter ..........................110  g 
caster sugar .....................70 g
salt.................................. 1  g
egg yolk ..................... 1
vanilla extract ....................1/2 ts
all purpose gluten free mix  170  g

sift all purpose glueten free mix  ,set aside

Beat the butter and sugar , salt and vanilla extract at hight speed about 1 minute
add egg yolk beat til combine 

pour sifted flour and mix to a smooth dough 
gently roll in a parchment paper and put in a fridge for about 1-2 hours

use cookie cutter as your's desire and bake at 170°C for about 30 minute
leave it cool before filling the jam.

buon appetito




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