Recipes

Scones

Baking gluten free scones for the first time yesterday I took a bit of a chance picking a recipe, but it turned out to the be the tastiest and easiest recipe ever!! So here it is.....

With thanks to: http://www.jamieoliver.com/recipes/member-recipes/Gluten-Free%20Scones/3483

Ingredients:

175g gluten free self raising flour (I used Doves Farm)

50g ground almonds

large pinch salt

50g butter or hard marg (I used butter)

125ml milk

Method:

Preheat the oven to 200C.

Sift the flour and the salt into a bowl, then stir in the ground almonds.

Add the butter or marg and rub together until it looks like fine breadcrumbs.

Slowly, mixing with the back of a knife, add the milk until a soft dough is formed.

Bring together  and gently knead in the bowl.

Turn out onto a lightly floured board, roll out to about 1.5inches thick, cut into circles with a cutter (I made mini ones) and place on a lightly greased baking tray.

Repeat until the dough is used. Bake for 10-15mins until golden brown and serve immediately.

Alternatively, cool on a wire rack and store in an airtight container for up to 24 hours or freeze for up to a month.

Serve with jam and clotted cream for a delicious treat...

Sticky Marshmallow Gingerbread Cake

Ingreds

100g soft marg

3tbsp golden syrup

1/4 pt boiling water

225g gluten free self-raising flour, sieved

2 tsp ground ginger

1tsp bicarbonate of soda

100g dark brown sugar

340g marshmallows

50g plain choc melted

Method

Preheat oven 170C. Grease and line a 7 x 11 in. (18 x 28cm) baking tin

Combine margarine and golden syrup and pour over the boiling water. Stir until margarine melts.

Mix flour, ginger, bicarbonate of soda and sugar. Make a well in the centre and pour in the liquid ingredients. Beat until smooth.

Pour into the tin and bake for about 35 minutes or until the top springs back to the touch. Leave in the tin.

Arrange marshmallows on top of the cake and leave to stand until beginning to melt.

 Preheat the grill. Grill the top of the cake, until the marshmallows brown lightly. Drizzle with melted chocolate. Allow to set before cutting into squares with a knife dipped in hot water.

Annabel Karmel's Glossy Dark and White Chocolate Brownies

Ingredients

• 5 ounces dark chocolate (semisweet or bittersweet), chopped
• 6 tablespoons unsalted butter
• 1 teaspoon pure vanilla extract
• 1 cup superfine sugar
• 2 eggs
• 1 egg yolk
• 2/3 cup all-purpose flour
• 1/4 teaspoon salt
• 1 cup white chocolate morsels or white chocolate

Chocolate Satin Glaze

• 3 ounces dark chocolate, chopped
• 1 tablespoon unsalted butter
• 1/2 cup white chocolate morsels

Directions

1. Preheat heat the oven to 350 F and grease and line an 8-inch square baking pan.
2. Put the dark chocolate and butter into a bowl and microwave for 2 minutes on high (or melt in a saucepan over gentle heat, stirring constantly). Stir in the vanilla and sugar, then add the eggs and yolk, one at a time, stirring after each addition.
3. Sift together the flour and salt and mix this into the chocolate mixture with the white chocolate morsels. Pour the batter into the prepared pan and bake in the oven for about 30 minutes.
4. To prepare the glaze, melt the dark chocolate and butter together and spread over the cooled brownies. Melt the white chocolate morsels, and using a teaspoon trail 5 lines horizontally across the brownies about 1/2 inch apart. With a blunt knife draw vertical lines lightly through the chocolate glaze to create a pattern. Cut into 16 squares.