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Scottish Shortbread
1/2 lb. butter
2 cups Vital Wheat Gluten Flour
1/2 cup ground almonds (Almond Flour)
1/2 cup Splenda
Preheat oven to 350 degrees. Mix dry ingredients and set aside. In a
large
bowl knead the butter until soft. Slowly add the dry mixture while
continuing to knead until all is mixed. Do not overwork the dough.
Basically
you are done kneading once the ingredients are combined.
IF MAKING JUST THE SHORTBREAD: Double the above amounts. Press into an
ungreased 11x17 pan. Take a fork and poke though the dough across the
width of the pan making rows about every 1 and 1/4 inches apart. Bake at 350
degrees for 15 minutes and then 250 degrees for 35 minutes. When done
cut immediately into bars about 3/4 x 2 inches. When cool, sprinkle with
Splenda. Makes about 8 dozen cookies.
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