Gluten Free Shortcake

This recipe uses the Gluten Free Shortbread Cookie Mix as a base and was submitted by a customer wanted to share their creation with others.

Share this Recipe
Share this Recipe
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 13
Rating: 2.85
You:
Rate this recipe!
Submitted By customer Greg Diamond
This recipe uses the Gluten Free Shortbread Cookie Mix as a base and was submitted by a customer wanted to share their creation with others.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 13
Rating: 2.85
You:
Rate this recipe!
Submitted By customer Greg Diamond
This recipe uses the Gluten Free Shortbread Cookie Mix as a base and was submitted by a customer wanted to share their creation with others.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. 1) Preheat oven to 425°F and grease a muffin tin; set aside.

    2) Sift the baking powder into the cookie mix in a large bowl.

    3) Cut the shortening into the dry ingredients until the resulting mixture has the consistency of dry crumbs. You could use pastry knives or a Cuisinart (high speed for about 20 seconds).

    4) Make a well in the middle of the dry mixture. Add the beat egg and cream into the well. Mix with a wooden spoon just until blended (don't over-do it).

    5) By hand, shape the dough into roughly equal sized balls and place them in your muffin tin. My dough balls were big enough to touch the sides of the tin, and rose above the tin by a fraction of an inch.

    6) Bake at 425°F for 15-20 minutes, or until golden brown.

    After the muffins cool slightly you should be able to pull them out of the tin with your bare hands. I split them in half, covered them in fresh strawberries, sugar, and whipped cream. The shortcake/muffins could be used for anything.
Products Used in this Recipe
Recipe Comments

Recipe Comments

Your email address will not be published. Required fields are marked *