I am in China. It is another world and I am loving the experience. I have been h ere a little more than 1 week and am just starting to feel grounded. One thing that is helping and I am cooking up a storm in my little galley kitchen. The Navarin Printainier, that should have been mastered last week and then this shortbread.
The savory stew was far less a challenge than the jam filled cookies. It would have been a little easier had I not needed to go gluten free. I have yet to investing a mortar and pestle to make the almond flour that is a must for me. I may have found arrowroot or tapioca - but the names on some of the packages are all foreign to me. So I settled for something I have been eyeing at the Korean market at home - sweet potato flour. The sugar I picked up is coarsely granulated and butter had to be imported from Australia. I failed to bring a jar of the raspberry jam I would have preferred to use. So I made use of an orange and the dates I picked up (thinking they were calamata olives - that picture was very misleading). To top it off, I do not have an oven. So in a pan on the stove top it is - I figure my firstly grandmother Rocci Cecchini made wonderful cakes on the grill so I should be able to make something happen with this... I also don't think these little challenges would have held Julia back!
Using your hands, forks or a pastry cutter, combine;
- 1 cup Brown Rice Flour
- 1 cup Sweet Potato Flour / starch
- 1/2 cup coarse granulated sugar
- 1 tbsp water
- 1 cup unsalted butter, softened
Divide the dough in two and wrap in plastic. Freeze for atleast 2 hours.
Cool to room temperature before cutting an serving. Cut into squares or triangles when cool.
More from Baking with Julia: