Late night crafting, yet again!
Jingle Bells ~ white chocolate and candy cane gluten free cookies.
Gluten Free Shortbread Recipe
175g dairy free spread
75g caster sugar
175g gluten free plain flour mix
1tsp xantham gum
25g fine polenta
Preheat the oven to 150C/130C Fan/Gas 2
Put the dairy free spread into a large bowl and using a wooden spoon beat until nice and soft. Add the 75g caster sugar and beat until combined.
Stir in the plain flour, cornflour, polenta and xantham gum. Stir to combine and then using your hands bring the dough together, it will be soft and slightly sticky.
On a floured work top roll out the dough to a 3mm or thereabouts thickness and stamp out biscuits using a cookie cutter. Line a baking sheet with parchment paper and carefully transfer the biscuits.
Bake for one hour until golden, then remove from the oven, cool for five minuted and sprinkle with a tablespoon of caster sugar if leaving them plain.
To make the chocolate and candy cane shortbread, melt a 200g bar of white chocolate using the Bain Marie method of a glass bowl over a barely simmering pan of water. Dip the biscuits in the chocolate and then again into the crushed candy canes. I used 12 crushed candy canes for this recipe.
Cosy ~ new flannelette bedding and a first in months, an actual before midnight bedtime :-)
Working lunch brought to me by my ace chef and son Benedict and eaten in the loft room aka SAN-ta's workshop ;-)
Benedict has succumbed to a really nasty cold virus but thanks to the home pharmacy he is currently holding his own and his blood sugars are stable, yay!
Broccoli and Cheese soup courtesy of the Pioneer Woman with a small helping of pasta since we were minus any gluten free bread! The nutmeg added just the right amount of spice and the dish was comforting and delicious. Just the thing for a dreary December day :-)