Strawberry Gum Leaf Shortbread


I'm really happy with how my Australian spiced 'Shortbreads' turned out. I'm using the term shortbread loosely as the following recipe contains egg. I sourced the Australian spices & spice blends from Saltbush Kitchen in Buninyong.



250 g Bakers' Magic gluten free flour

100 g Caster sugar

1 tsp (or less) Ground Strawberry gum leaves

1/8 tsp salt

200 g Melted butter

1 Egg

25 g Boiling water

Optional - White chocolate



Mix together the dry ingredients (flour, spice(s), sugar & salt).

Melt the butter, add in the water. Whisk in the egg. 

Pour over dry ingredients and mix together with a spatula.

Flatten the dough and put in fridge for at least 30 mins (can be overnight). 

Bring dough out of the fridge, knead until the dough is smooth. 

Roll dough out to a thickness of 6 mm between 2 sheets of baking paper. Cut into the desired shapes. The dough will feel a bit like playdough. The dough can be re-rolled. If the dough is too soft put it back in the fridge for a little while.

Transfer cut dough to lined baking trays. 

Bake at 150 C for approximately 30 mins (the time will depend on how thick the dough is & your oven).

Optional - Put a little melted white chocolate in a small piping bag. Drizzle stripes on the shortbread. 

Store in a cool airtight container. 

Simply enjoy .