Tahini Jam Shortbread
A delightful shortbread with tahini and jam, offering a unique twist on a classic treat.
Equipment
- 8-inch square baking pan, Electric mixer, Mixing bowls, Nonstick cooking spray, Spatula, Wire rack
Ingredients
- Brown rice flour 80 g
- Jam 160 g
- Light spelt flour 120 g
- Nondairy butter 42 g
- Nondairy milk 38 ml
- Raw sugar 96 g
- Tahini 85 g
- Lemon extract 1 teaspoon, optional
- Nonstick cooking spray
Instructions
- Preheat oven to 350°F (180°C).
- Coat baking pan with nonstick spray.
- Cream tahini, butter, and sugar with an electric mixer.
- Stir in flours and lemon extract (if using) until crumbly.
- Set aside ½ cup of crumbs.
- Stir milk into remaining dough until it holds together.
- Press dough evenly into the prepared pan.
- Spread jam over the dough.
- Sprinkle reserved crumbs over the jam, pressing lightly.
- Bake for 40 minutes, until edges and crumbs are golden.
- Cool in pan on a wire rack before slicing.
Notes & Wine Advice
Serving Tip:
Serve these shortbread squares with a scoop of dairy-free ice cream or a cup of tea.Wine Advice:
A light, sweet dessert wine or a fortified wine complements the flavors of this shortbread.Nutrition values
Calories: 220 kcal | koolhydraten: 30 g | Eiwitten: 4 g | Vet: 10 g | Suiker: 15 g