This one is for you, my sweet readers… all those of you who have emailed me to say that you want to see more desserts!
I have always loved food blogger Shirley Braden’s simple yet delightful recipes. I took a chance to see if she would be willing to contribute to this blog, and she was! So without further delay, here we go:
By Shirley Braden
I am so honored to be sharing a dessert recipe here on Monica’s blog today. I am one of Monica’s biggest fans and I love sharing gluten-free desserts. I love sharing desserts so much that I recently started a new blog, All Gluten-Free Desserts … All the Time, just so I can share all the best gluten-free dessert recipes on the web. There are many, many talented bloggers who are making my new “job” so easy! Monica graciously asked me to share one of my own gluten-free dessert recipes that featured a spice. She also mentioned that she’d love it if it was a recipe that her children would enjoy.
Recipes featuring cinnamon and ginger first came to mind. Those are spices that are most definitely kid friendly, but after some thinking, I remembered my recipe for Nutmeg Shortbread Flats. I shared that recipe last Christmas on my original blog, Gluten Free Easily. Nutmeg is a spice that usually only gets top billing during the holidays, but it’s truly a shame to relegate its use to only once a year. It adds such a unique and delightful flavor to all types of recipes. With a bit of pungency and its own sweetness, nutmeg certainly takes this easy-to-make, classic rich shortbread up a notch. Serve these Nutmeg Shortbread Flats as a simple dessert–with coffee or tea for the adults–or as an afternoon snack for the kids (young and old), perhaps with a glass of milk. And, of course, as is the case with any shortbread recipe worth its weight, this dessert is perfect for afternoon tea, too!
Nutmeg Shortbread Flats
1 cup butter (dairy or non-dairy), softened
1 cup granulated sugar
1 egg, separated
2 cups gluten-free all-purpose flour
1 ½ tsp ground nutmeg (freshly grated, if possible)
Preheat oven to 275 degrees.
In large bowl, cream butter and sugar until light and fluffy.
Add egg yolk; mix well.
Gradually add in flour and nutmeg. Note that the mixture will be thick and you don’t want to get overzealous and have ingredients flying out of your bowl, so slowly incorporate flour.
Using a greased spatula or greased hands (I greased my hands with coconut oil), spread batter evenly on an average-sized baking sheet.
Hand beat egg white until frothy and brush over the top of the pressed-in batter.
Bake for about 50 to 60 minutes. (Test for appearance and with a toothpick at 50 minutes. Bake for additional time in 5-minute increments, if needed.)
While hot, cut into squares, rectangles, or triangles. Remove to racks to cool.
Adapted from Woman’s Club of King George Favorite Recipes Cookbook
Note: If you do not eat gluten free, feel free to substitute “regular” all-purpose flour for the gluten-free all-purpose flour. See more photos here.