December Days :: Gluten Free Shortbread Recipe

 Late night crafting, yet again!

Sparkle.

 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

50g cornflour

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.

Happy Baking!

  

 Christmas Snippets.

 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 :-)

Monday Baking

The day began with porridge, fresh coffee, fluffy drop scones and homemade/homegrown blackcurrant compote:

 Little Miss PJ very pleased with the spread.

 The secret to the fluffy scones was whipped up coconut milk!

After the school run and recycling/shopping trip, I made the sticky ginger cake and lemon and almond muffins whilst tea was bubbling on the stove.

Sticky Ginger Cake

Grease and line a loaf tin.

Preheat the oven to 180c

75 grams unsalted butter

60grams sugar

150grams black treacle

150grams golden syrup

2 medium eggs beaten

225 grams gluten free self raising flour

1 teaspoon of mixed spice

1 teaspoon ground ginger

1. Melt the butter, sugar, treacle and syrup in a saucepan over a low heat until the butter and sugar have dissolved.  Leave to cool a little and then add the beaten eggs.

2.  Add the flour and spice mixture to a baking bowl and make a well in the centre.

3.  Pour in the melted mixture from the pan and stir until to smooth.

4.  Pour the mixture into the prepared tin and bake in a preheated oven at 180C for about 50 minutes until a skewer inserted in the centre comes out clean.  If the cake is browning to quickly cover it with foil.  Leave to cool in the tin and don't worry if it sinks in the middle.

This cake improves after a couple of days, it will keep in an airtight container for up to a week and freezes well.

 Lemon Curd and Almond Muffins

Makes 12 muffins.

Preheat oven to 180C

225 grams gluten free self raising flour.

50 grams granulated sugar.

1 medium egg

125ml semi skimmed milk.

75 grams unsalted butter.

A few drops of almond essence.

Lemon Curd

1.  Put 12 muffin cases into a muffin tray.

2.  Put the flour and sugar in a bowl and mix thoroughly.

3.  Mix the egg, milk, almond tincture and melted butter together in a jug and pour into the dry ingredients.  Mix lightly and do not over beat otherwise the muffins will be dense instead of light and fluffy.

4.  Fill each case with a heaped teaspoon of the muffin mixture, followed by a teaspoon of lemon curd and then top with a teaspoon of the muffin mixture.

5.  Bake in a preheated oven to 180C for about 30 minutes until golden brown.  Transfer to a wire rack to cool.