Gluten-Free Shortbread Cracker
Product1
|
Amount
|
Unit
|
---|---|---|
1.5
|
cup
|
|
Bob's Red Mill Gluten-Free 1:1 Baking Flour
|
1
|
cup
|
C&H Granulated White Sugar
|
0.375 (1 1/8)
|
cup
|
Egg yolks
|
2
|
whole
|
Heavy cream
|
0.375 (1 1/8)
|
cup
|
Salt (kosher)
|
1
|
tsp
|
Sweet Cream Unsalted Butter
|
1.5
|
cup
|
1The MSU Food Product Development Lab does endorse any ingredient suppliers, but for culinary and scientific specificity, we tested this recipe using the brand name products listed above.
Instructions
- Sift together dry ingredients (flour, lentil protein, salt).
- Cut butter into dry ingredients until the mixture resembles coarse crumbs.
- Add cream and egg yolks.
- Roll dough into desired size logs; wrap with plastic wrap.
- Chill dough logs for 2 hours.
- Preheat oven to 350°F.
- Slice log into pieces of desired thickness (1/8 - 1/4 inch).
- Arrange pieces on cookie sheet and bake for 15 minutes.
Nutrition facts
Serving size: 35g
Calories per serving: 140
% daily value* is listed in ()
Total fat: 11g (14%)
- Saturated fat: 6g (30%)
- Trans fat: 0g
Cholesterol: 50mg (17%)
Sodium: 140mg (6%)
Total carbohydrate: 11g (4%)
- Dietary fiber: 0g
- Total sugars: 3g
- Includes 3g added sugars (6%)
Protein: 4g
Vitamin D: 0mcg
Calcium: 12mg (0%)
Iron: 0mg
Potassium: 127mg (2%)
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.