After spending the weekend with friends busily sampling all the yummy cakes on offer in New Plymouth cafes and bringing more back for dessert I felt a bit guilty that my friends hubby could not eat them since he is gluten dairy free. Having a background in French pastry, dairy gluten free is not very common to me but when I decided to make a nice lemon shortbread this week I thought I would create a recipe especially for Guy.
This slice starts as a shortbread made from almond meal, rice flour and desiccated coconut which is baked and then topped with a dairy free lemon custard mix and baked again. It’s texture is more like a soft biscuit with lemon topping soaking into the base.
To my buddies in New Plymouth, let me know if you get to make it and enjoy it! I’m going to experiment some more with this biscuit base, perhaps ginger and rhubarb or maybe chocolate?
2oz ground almond meal
2oz rice flour
2oz desiccated coconut
3oz dairy free butter substitute (I use Olivani)
300ml fresh squeezed lemon juice plus zest
3 large eggs
2 tbsp sugar
2 tbsp coconut thread
Preheat oven to 180C.
Line a 20cm cake tin with baking paper.
Combine the ground almond, rice flour, sugar and dairy free butter together to form a biscuit dough.
Press into lined cake tin.
Bake for 35 minutes until golden brown then remove from oven.
Whisk the 2 tbsp sugar, eggs and lemon juice together and pour over cooked biscuit base.
Sprinkle with coconut thread and bake for a further 20 minutes or until set on top and coconut is golden.
Remove from oven, slice then allow to cool before serving.