Saturday, 25 June 2011

Wheat Free Shortbread

All butter shortbread, a Scottish tradition. The recipe I used was from the BBC Good Food website and it was very easy to make. I substituted the plain flour for Dove's farm wheat free plain flour and I also cooked it for a little longer than it stated because I didn't feel 20-25 minutes was long enough.
300g softened butter
140g golden caster sugar
300g wheat free plain flour
140g rice flour
The method is very simple, first mix the sugar and butter in a food processor and then add the flour, mixing until smooth. The recipe says to put the mixture into the baking tray and then place cling film over to smooth, however I found it was much easier to wrap cling film around a spatula (to prevent sticking) and use this to smooth out the mixture. I then baked mine for about 28 minutes, until golden.

Sunday, 19 June 2011

Raspberry Bakewell Cake

Wheat free raspberry cake I made for Fathers day as is my Dad's favourite. It is very simple to make and can be done in a food processor. The original recipe contained wheat so I used Dove's farm wheat free self raising flour instead, which I highly recommend. I also added a teaspoon of glycerin because this makes the cake more moist. I discovered this in Phil Vickey's gluten free baking book which I also highly recommend for anyone with a wheat or gluten intolerance. The original recipe is from the BBC good food website The recipe says to cook the cake for 50 minutes but in a fan oven I found it only needed about 40.