The Flexible Baker: 75 delicious recipes with adaptable options for gluten-free, dairy-free, nut-free and vegan bakes (Flexible Ingredients Series) by Jo Pratt

  • Salmon, dill and rye tart

    Salmon, dill and rye tart (page 19)

    from The Flexible Baker: 75 Delicious Recipes with Adaptable Options for Gluten-free, Dairy-free, Nut-free and Vegan Bakes The Flexible Baker by Jo Pratt

    • Categories: Pies, tarts & pastries; Small plates - tapas, meze; Lunch; Suppers; Scandinavian
    • Ingredients: rye flour; cream cheese; skinless salmon fillets; soured cream; dill; eggs
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  • Multi-millionaire’s shortbread

    • Foodycat on January 04, 2024

      It's annoying that the whole recipe isn't included in the preview, but my main gripe with this recipe is what *is* included. Maybe different gluten free flour blends absorb fats differently but the 250g butter to 300g flour was way, way, way off. "Will still be soft" the recipe says. Mine was actually fluid. When it set, there was a thick layer of hardened melted butter on top, which I scraped back, but then when I poured the hot caramel layer on top (which took closer to 20 minutes to thicken) more of the butter melted out of the base and pooled on top of the caramel. I went through about 6 paper towels blotting off the melted butter. Then when I added the chocolate layer, more of the butter rose to the surface and all my corner and edge pieces had a layer of butter on top. The flavour and texture are very good but next time I will try 200g butter to flour.

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