Sweet Treats and Desserts


1. Chocolate Caramel Shortbread



Shortbread Ingredients:

250g (9 oz) gluten-free flour 
3 x 5ml spoons (3 teaspoons) gluten-free baking powder
1/4 x 5ml spoon (1/4 teaspoon) xanthan gum
75g (3 oz) caster sugar
175g (6 oz) dairy-free margarine 


What to do:
  1. Heat oven to 160'C /325'F / Gas Mark  3.
  2. Lightly oil a baking sheet.
  3. Sift together the gluten-free flour, gluten-free baking powder and xanthan gum, then stir in the sugar and rub in the fat.
  4. Bring together by hand and knead well to form a soft, smooth dough.
  5. On your prepared baking sheet, flatten and shape the dough to an 8" x 9" (20 x 23 cm) rectangle and 1/2 inch thick.
  6. Mark in to 18 bars. This helps to separate the bars later on.
  7. Bake for about 30 minutes until the shortbread is pale and golden in colour.
  8. Remove from the oven and leave to completely cool on the baking sheet.
Caramel Topping Ingredients:


1/2 cup soya or rice milk
2 large eggs, beaten well
1 cup brown sugar
1 1/2 teaspoons vanilla extract
2 tablespoons gluten-free flour
1/4 scant teaspoon xanthan gum
1/2 teaspoon gluten-free baking powder
1/4 teaspoon fine salt

Chocolate layer on top:


100g ( 4 oz) of dark cooking chocolate (at least 85% cocoa solids)


What to do:
  1. Mix together the gluten-free flour, xanthan gum, gluten-free baking powder, sugar and salt.
  2. Add the rest of the ingredients, but not the chocolate, and mix very well.
  3. Stir over a low heat for about 5 minutes until the mixture begins to thicken. This recipe will thicken very quickly so be mindful to constantly stir throughout.
  4. Remove from the heat and allow to completely cool before using.
  5. Using a palette knife spread the 'caramel topping' evenly over the top of the cool shortbread.
  6. Next, break the chocolate into smaller pieces and place in a microwaveable dish.
  7. Microwave for barely 90 seconds until the chocolate has melted.
  8. Cool slightly, then pour evenly and carefully on to the caramel and smooth over with your palette knife.  It is worth taking care over this bit because it helps with the presentation! 
  9. Leave the chocolate to set before using a very sharp knife to slice in to the 18 bars you previously marked out.


2. Danish Apple Cake



  

Ingredients:
225g (8 oz) gluten-free self-raising flour
3 x 5ml spoons (3 tsp) gluten-free baking powder
1/4 x 5ml spoon )1/4 teaspoon) xanthan gum
225g (8 oz) golden granulated sugar
225g (8 oz) dairy-free margarine
4 medium eggs
2 x 5ml spoons (2 tsp) mixed spice
2 x 5ml spoons (2 tsp) vanilla extract
4 x Gala apples, washed not peeled, cut in to 1 inch cubes and sprinkled with lemon juice to prevent browning until used.
2 x sweet red apples, washed not peeled, cut into thin wedges and sprinkled with lemon juice to prevent browning until used.

For the cinnamon sugar topping:

1/4 cup of golden granulated sugar
2 x 5ml spoon (2 tsp) ground cinnamon

What to do:
  1. Preheat your oven to 180'C / 350'F / Gas Mark 4.
  2. Lightly oil a 10.5 inch ( 17 cm) round baking tin.
  3. Using the all-in-one method for cakes, sift together the gluten-free flour, gluten-free baking powder, xanthan gum & mixed spice. 
  4. Place all the ingredients into a large bowl.  Whisk together until the mixture is light and creamy in colour.
  5. Stir in the apple pieces until well coated and evenly distributed.
  6. Pour the mixture into the prepared tin and gently smooth over the surface.
  7. Arrange the apple wedges over the top of the cake mixture, gently pressing each piece down a little.
  8. Mix the cinnamon sugar topping ingredients together and sprinkle evenly over the whole of the cake.
  9. Bake for about 50-60 minutes until a skewer inserted into middle of the cake and comes out clean. Leave to stand for 10 minutes before turning out onto a cooling rack on its base. 


This melting method for cakes
works perfectly for gingerbread, giving it a moist texture and a sticky top



Ingredients:
225g (8 oz) gluten-free plain flour 
1/4 x 5ml spoon (1/4 teaspoon) xanthan gum
pinch of salt
1 x 5 ml spoon (1 teaspoon) bicarbonate of soda
2 x 5 ml spoons (2 teaspoons) ground ginger
50g (2 oz) soft brown sugar
110g (4 oz) dairy-free margarine
175g (6oz) black treacle
50g (2oz) golden syrup
150ml (1/4 pint) dairy-free milk
2 medium sized eggs, beaten
50g (2 oz) sultanas, if desired

What to do:
  1. Heat your oven to 150'C/300'F/Gas Mark 2.
  2. Grease an 18cm (7 inch) deep square cake tin.
  3. In a bowl sieve the gluten-free flour, xanthan gum, salt, ground ginger and bicarbonate of soda.
  4. Stir in the sugar.
  5. In a pan, slowly melt the dairy-free margarine, treacle and syrup. Gradually beat in the dairy-free milk and allow to cool for 10 minutes.
  6. Stir the treacle mixture into the flour, add the beaten eggs and sultanas, if using, and beat well.
  7. Pour the mixture into the prepared tin and bake for about 40-45 minutes, or until a metal skewer inserted in to the centre comes out clean.

If you prefer you can use golden syrup instead of the black treacle.  This gives the gingerbread a lighter colour and a distinctive 'golden syrupy' taste




4. Flapjacks



Ingredients:

150g (5oz) dairy-free margarine
150g (5oz) demerara sugar
6 tablespoons golden syrup
225g (8oz) gluten-free oats 
1/2 x 5ml spoon (1/2 teaspoon) ground ginger

What to do:
  1. Preheat your oven to 190 'C / 375 'F / Gas mark 5.
  2. Lightly oil a 20cm sandwich tin.
  3. In a large pan, slowly melt the dairy-free margarine, then stir in the sugar and the golden syrup until the mixture has completely melted.  Allow to cool slightly.
  4. Add the gluten-free oats and ground ginger and mix well with a wooden spoon.
  5. Place the mixture into the prepared tin and gently press down evenly with the back of a metal spoon.
  6. Bake for 15-20 minutes, until it just begins to turn golden.
  7. Cool for 10 minutes, then mark into 8 pieces.
  8. When completely cool turn out and break into the 8 pieces.


Ingredients:

2 cups gluten-free cornflakes
50g (2 oz) dairy-free margarine
25g (1 oz) granulated sugar
25g (1 oz) cocoa powder
15ml (1 tablespoon) golden syrup
12 small paper bun cases

What to do:

  1. Fill a bun baking tray with 12 paper cases.
  2. Put the gluten-free cornflakes into a large bowl.
  3. Put the dairy-free margarine, golden syrup and sugar into a large non-stick pan.
  4. Heat very gently, stirring all the time with a wooden spoon, until melted.
  5. Remove from the heat.
  6. Add the cocoa powder and mix again.
  7. Cool for 5 minutes then pour the chocolate mixture over the bowl of gluten-free cornflakes.  Stir until all the cornflakes are covered with chocolate.
  8. Divide equally between the 12 bun cases.
  9. Leave to cool and set.  


6. Rich Biscuits

 


Ingredients:

225g (8 oz) gluten-free flour
3 x 5ml spoons (3 level teaspoons) gluten-free baking powder
1/4 x 5ml spoon (1/4 teaspoon) xanthan gum
100g (4 oz) caster sugar
100g (4 oz) dairy-free margarine
1/2 lemon, the grated rind and the juice
1 medium egg, beaten

What to do:

  1. Heat your oven to 180'C / 350'F / Gas Mark 4.
  2. Lightly oil two baking trays.
  3. In a bowl sift together the gluten-free flour, gluten-free baking powder and xanthan gum, then add the sugar and rub in the dairy-free margarine.
  4. Add the lemon rind, juice and enough egg to make a stiff dough.
  5. Next, roll out the dough quite thinly and cut in to 7.5 cm (3 inch) rounds.
  6. Place the rounds on the prepared trays and bake for about 15 minutes, or until just turning golden.

 


7. Peanut Butter Cookies

Ingredients:

125g (4 oz) dairy-free margarine
150g (5 oz) smooth or crunchy peanut butter
225g (8 oz) unrefined caster sugar
1 egg, beaten
150g (5 oz) gluten-free flour
1 x 5 ml spoon (1 teaspoon) xanthan gum
1 x 5 ml spoon (1 teaspoon) gluten-free baking powder

What to do:
  1. Pre-heat your oven to 190'C / 375'F / Gas Mark 5.
  2. Lightly oil a baking tray.
  3. Cream together the dairy-free margarine and sugar.
  4. Add the peanut butter and continue creaming into the mixture.
  5. Next, add the beaten egg and mix thoroughly.
  6. Sift together the gluten-free flour, gluten-free baking powder and xanthan gum, then gradually add to the mixture until well blended.
  7. Using your hands, shape the mixture in to about 20-25 balls.
  8. Place on the prepared baking tray, leaving plenty of room between each ball as they will spread out during cooking.
  9. Slightly flatten the top of each ball with your fingers.
  10. Bake for 12-15 minutes or until golden brown.
  11. Allow the cookies to cool completely before removing from the baking tray.





Ingredients:
100g (4 oz) gluten-free flour
1 1/2 x 5ml spoons (1 1/2 teaspoons) gluten-free baking powder
1/8 x 5ml spoon (1/8 teaspoon) xanthan gum
100g (4 oz) dairy-free margarine
100g (4 oz) caster sugar
25g (1 oz) desiccated coconut
1 lime, grated rind only
2 medium eggs
1 x 15 ml spoon (1 tablespoon) dairy-free milk

Topping:
2 x 15 ml spoons (2 tablespoons) caster sugar
1 lime, juice only

What to do:
  1. Heat your oven to 180'C / 350'F / Gas Mark 4.
  2. Lightly oil the base of a 1 lb loaf tin and line with greaseproof paper.
  3. In a medium bowl, place all the cake ingredients and beat together well, until the mixture is light and fluffy.
  4. Spoon the mixture in to the prepared loaf tin, smooth over the top and bake for about 40-45 minutes until a metal knife, inserted into the middle of the cake, comes out clean.
  5. To make the topping mix the sugar and lime juice together in a small bowl.
  6. Turn out the cake on to a serving plate and evenly spoon the sugar and lime juice mixture over the top of the cake, allowing it to soak in and run down the sides. Sprinkle with extra desiccated coconut.















Ingredients:

200g (7 oz) gluten-free flour
3 x level 5ml spoons (3 level teaspoons) gluten-free baking powder
1/4 x 5ml spoon (1/4 teaspoon) xanthan gum
225g (8 oz) caster sugar
pinch salt
25g (1 oz) cocoa powder, sieved
100g (4 oz) dairy-free margarine
2 medium eggs, beaten
5 x 15 ml spoon ( 5 tablespoons) dairy-free cream or milk
5 x 15 ml spoons (5 tablespoons) water
few drops of vanilla extract

What to do:
  1. Heat your oven to 180'C / 350'F / Gas Mark 4.
  2. Lightly oil 2 x 20.5 cm (8 inch) tins.  Do not use loose-bottomed tins as the mixture is too runny.
  3. In a large bowl mix the flour, sugar, cocoa and rub in the dairy-free margarine.
  4. Add the dairy-free cream or milk alternative, water and vanilla extract to the eggs, then stir in to the dry ingredients and beat well.
  5. Divide the mixture between the two prepared tins, smooth over the tops and bake for about 30-35 minutes.
  6. Leave to stand for 10 minutes before turning out on to cooling rack.
  7. When cold sandwich with Milk Chocolate Icing 
Milk Chocolate Icing
Ingredients:
60g (2 1/2 oz) dairy-free margarine
1 x 15 ml spoon (1 tablespoon)  cocoa powder
250g (9 oz) icing sugar, sieved
3 x 15 ml spoons (3 tablespoons) dairy-free hot milk alternative
1 x 5 ml spoon (1 teaspoon) vanilla extract

What to do:
  1. In a small pan, melt the dairy-free margarine and blend in the cocoa powder.
  2. Gently stir in the icing sugar, dairy-free milk alternative and vanilla extract.
  3. Beat until the mixture becomes smooth and thick.
  4. Use to sandwich your cake or make more icing and also cover the whole cake, using a palette knife.


Ingredients:

100g (4 oz) dairy-free margarine
100g (4 oz) caster sugar
100g (4 oz) gluten-free flour 
1 1/2 x 5 ml spoons (1 1/2 teaspoons) gluten-free baking powder
pinch of xanthan gum
2 medium eggs, beaten
3 x 5 ml spoons (3 teaspoons) instant coffee granules, dissolved in very little warm water 

For the buttercream:
50g (2 oz) dairy-free margarine
100g (4 oz) sieved icing sugar
1 x 5 ml spoon (1 teaspoon) coffee granules, dissolved in very little warm water
Grated dairy-free dark chocolate

What to do:
  1. Preheat your oven to 180'C / 350'F / Gas Mark 4.
  2. Lightly oil two x 18 cm sandwich tins.
  3. Cream the dairy-free margarine and sugar until light and fluffy.
  4. Beat in the eggs one at a time with the cooled dissolved coffee, adding a little gluten-free flour with each egg, then gently fold in the remaining flour.
  5. Place the mixture in to the prepared cake tins and bake for 20-25 minutes.
  6. Leave to stand for 10 minutes then turn out on to cooling rack.
  7. Meanwhile, in a small bowl beat the dairy-free margarine, sieved icing sugar and dissolved coffee until smooth.
  8. When cool, use to sandwich the cake together and spread a thin layer on top. Sprinkle with grated dairy-free chocolate to decorate. 


11. Iced Chocolate Biscuits


Ingredients:
225g (8 oz) gluten-free flour 
1 x 5 ml spoon (1 teaspoon) gluten-free baking powder
1/4 x 5ml spoon (1/4 teaspoon) xanthan gum
100g (4 oz) caster sugar
3 x 15 ml spoons (3 tablespoons) cocoa powder, sieved
100g (4 oz) dairy-free margarine
5 x 15 ml spoons (5 tablespoons) soya or rice milk
few drops vanilla extract

Ingredients for the Chocolate Glace Icing:
100g (4 oz) icing sugar, sieved
1 x 15 ml spoon (1 tablespoon) warm water
25g (1 oz) cocoa powder

What to do:

  1. Preheat your oven to 190'C / 350'F / Gas Mark 5.
  2. Lightly oil 2 baking trays.
  3. In a medium bowl, sift the gluten-free flour, gluten-free baking powder, and xanthan gum together, then rub in the dairy-free margarine.
  4. Now add the milk, vanilla extract and mix well with a metal knife.  Bring the mixture together with your hands and knead lightly on a floured surface for 1 minute.
  5. Roll the biscuit dough out to 0.5 cm (1/4 inch) thick, then using a 7.5 cm (3 inch) round cutter, cut 20 biscuits.
  6. Place each biscuit on to the prepared baking trays and bake for 8-10 minutes.
  7. Cool on a wire cooling rack.
  8. To make the glace icing: Sift the icing sugar and cocoa powder in to a bowl, gradually add the water and stir well until smooth.
  9. Use straight away to decorate the cooled chocolate biscuits.



12.  Chocolate Mocha Brownies



Ingredients:

100g (3 1/2 oz) dairy-free margarine
150g (6 oz) dairy-free dark chocolate
1 x 5ml spoon (1 teaspoon) instant coffee
1 x 5 ml (1 teaspoon) vanilla extract
100g (3 1/2 oz) ground almonds
30g (1 oz) mixed chopped nuts
175g (6 oz) golden caster sugar
4 eggs, separated

icing sugar for dusting

What to do:
  1. Pre-heat your oven to 180'C / 350'F / Gas Mark 4.
  2. Lightly grease a 20 cm (8 inch) square tin.
  3. Place a heatproof bowl over a pan of simmering water, break up the chocolate in to pieces and place in to the bowl with the dairy-free margarine. Stir gently until melted.  Take off the heat and leave to cool slightly.
  4. Now add the coffee, vanilla extract, almonds, sugar and chopped nuts and mix well.
  5. Lightly beat the egg yolks and then stir into the chocolate mixture very well.
  6. In a separate bowl whisk the egg whites until stiff peaks form, then gently fold spoonfuls into the chocolate mixture until evenly mixed.
  7. Spoon the mixture in to the prepared tin and bake for 35 minutes until risen and firm to the touch.  The centre should be gooey.
  8. Leave to cool completely in the tin, then cut in to pieces and dust with icing sugar.


Ingredients:

8 oz gluten-free flour blend
2 x 5 ml spoons (2 teaspoons) gluten-free baking powder
1/4 x 5 ml spoon (1/4 teaspoon) xanthan gum 
pinch of salt
30 g (2 oz) gluten-free oats
8 oz demerara sugar
8 oz dairy-free margarine
4 eggs, beaten
3 ripe bananas, mashed well

What to do:

  1. Preheat your oven to 200'C / 400'F / Gas mark 6.
  2. Line your muffin pans with paper cases.
  3. In a large bowl, sift together the gluten-free flour, gluten-free baking powder, xanthan gum and salt, then stir in the gluten-free oats and sugar.
  4. Add the dairy-free margarine and eggs and whisk well until you have a dropping consistency. 
  5. Now fold in the mashed bananas until well incorporated. 
  6. Fill your paper cases about 2/3 full and bake for about 25 minutes until well risen and springy to the touch.
  7. Dust with a little icing sugar to serve.


 An old-fashioned English cake, traditionally from Yorkshire, packed with bananas and nuts and delicious served sliced,with butter




Ingredients:

225g (8 oz) gluten-free flour
2 x 5 ml spoons (2 teaspoon) gluten-free baking powder
1/2 x level 5 ml spoon (1/2 level teaspoon) xanthan gum
pinch salt
75g (3 oz) dairy-free margarine
175g (6 oz) caster sugar
2 eggs, beaten
450g (1 lb) bananas, peeled and mashed
100g (4 oz) chopped walnuts or mixed nuts

What to do:
  1. Preheat your oven to 180'C / 350'F / Gas Mark 4. Lightly oil a 1kg (2 lb) loaf tin.
  2. In a bowl, sift together the gluten-free flour, gluten-free baking powder, xanthan gum and salt.
  3. In a separate bowl whisk the dairy-free margarine with the sugar until light and fluffy, then gradually add the eggs with the flour.
  4. Stir in the bananas and nuts and place into your prepared tin.
  5. Bake for about 1 1/4 hours or until a skewer that is inserted into the middle of the tea bread comes out clean.
  6. Turn out onto a cooling rack and brush the top with a simple sugar glaze, made from dissolving 1 x 5 ml spoon (1 teaspoon) of sugar with a little water. 
  7. When cold, slice and serve spread with a dairy-free spread.





Ingredients:

200g (8 oz) plain gluten-free flour
2 x 5 ml spoons (2 teaspoons) gluten-free baking powder
1/4 x 5 ml spoon (1/4 teaspoon) xanthan gum 
200g (8 oz) caster sugar
200g (8 oz) dairy-free margarine
4 eggs, beaten
3 ripe bananas, mashed well
a few drops of vanilla extract

For the icing:

100g (4oz) icing sugar
a few drops of water or flavouring of your choice to make a fairly thick icing suitable for piping 


What to do:
  1. Preheat your oven to 180'C / 350'F / Gas mark 5.
  2. Line your muffin pans with paper cases.
  3. In a large bowl, sift the gluten-free flour, baking powder and xanthan gum together.
  4. Add the dairy-free margarine, sugar, eggs and vanilla extract, then whisk well. 
  5. Add the mashed bananas and whisk again for one minute.
  6. Fill your paper cases about 2/3 full with the mixture and bake for about 20-25 minutes, until well risen and springy to the touch.
  7. Place on to a cooling rack.
  8. In a separate bowl, make the icing by adding a few drops of water with a little flavouring to the icing sugar and mix well.
  9. When the muffins are cool, pipe the icing on top of each muffin in any design you want!



The sweet, orange flesh of the butternut squash gives these scones a lovely, rich flavour and colour 




Ingredients:
For the scones:
340g (12 oz) gluten-free flour
2 x 5 ml spoons (2 teaspoons) gluten-free baking powder
2 x 5ml spoons (2 teaspoons) mixed spice
1/4 x 5 ml spoon (1/4 teaspoon) xanthan gum
50g (2 oz) caster sugar
pinch of salt
60g (2 oz) dairy-free margarine
85 ml (3 fluid ounces) dairy-free milk alternative
85 ml (3 fluid ounces) dairy-free cream 
1 egg, beaten
1 x 5 ml spoon (1 teaspoon) vanilla extract
1 cup of cold butternut squash, peeled, cooked and mashed

For the icing:

100g (4 oz) icing sugar
1 x 15 ml spoon of warm water with a few drops of vanilla essence

What to do:
  1. Preheat your oven to 220'C / 425'F / Gas Mark 7.  Lightly oil a baking sheet or tray.
  2. Sift together the gluten-free flour, gluten-free baking powder, xanthan gum, mixed spice and salt, then stir in the sugar.
  3. Rub in the dairy-free margarine.
  4. In a jug gently whisk the dairy-free milk, cream, beaten egg and vanilla extract.  
  5. Make a well in the centre of the flour, pour in the milky mixture and cold mashed butternut squash, then mix well with a wooden spoon until you get a soft dough.
  6. Turn out onto a floured surface and lightly knead (do not over handle) then and roll out to 2 cm (1 inch) thickness. Cut in to 6.5 cm (2 1/2 inch) rounds.
  7. Place onto your prepared baking tray, brush the tops with a little dairy-free milk or egg yolk and bake for 15 minutes until risen and golden brown.
  8. Leave to stand for 5 minutes then transfer to a cooling rack.
  9. Meanwhile, make the icing by placing the icing sugar into a bowl, gradually add the water and vanilla extract, stirring until smooth.  When the scones are cold, pipe the icing across the top of each scone in wide zig-zag movements.

Top Tip: When placing the scones on your baking tray, sit them just barely touching each other, as this helps the scones to rise upwards and not spread out.



17.Rich Scones

A traditional tea-time favourite, a little sweeter than plain scones



Ingredients:

225g (8 oz) gluten-free flour
2 x level 5 ml spoons (2 level teaspoons) gluten-free baking powder
1/4 x 5 ml spoon (1/4 teaspoon) xanthan gum
pinch of salt
50g (2 oz) dairy-free margarine
25g (1 oz) caster sugar
50g (2 oz) currants or sultanas
1 egg, beaten with enough dairy-free milk to make a 150ml (1/4 pint) liquid

What to do:
  1. Preheat your oven to 220'C /425'F /Gas Mark 7.  Lightly oil a baking sheet or tray.
  2. In a bowl, sift together the gluten-free flour, gluten-free baking powder, xanthan gum and salt, rub in the dairy-free margarine and then stir in the sugar and fruit.
  3. Add the egg and milk, but reserve a little for brushing the top of the scones with, and thoroughly mix with a wooden spoon.
  4. Turn out onto a floured surface and lightly knead, but do not over handle.
  5. Roll out to 2 cm (1 inch) thickness and cut out rounds, place on your baking tray and brush the tops with the reserved milk and egg liquid.
  6. Bake in your hot oven, for about 10 minutes until golden brown on top.
  7. Cool on a wire rack and serve with your favourite jam!





Ingredients:

125g (4 oz) dairy-free margarine
125g (4 oz) granulated sugar
4 x 15 ml spoons (4 tablespoons) golden syrup

What to do:
  1. Lightly oil an 18 cm (6 inch) or 18 cm (7 inch) square shallow tin.
  2. In a large saucepan, place all the ingredients together and dissolve the sugar slowly over a low heat.
  3. Bring to the boil.  Using a sugar thermometer, boil rapidly at 120'C (250'F) for 5-7 minutes until a little of the mixture forms a hard ball when dropped in to cold water.
  4. Allow the tiny bubbles on the surface to subside, then pour carefully in to your prepared tin.
  5. When nearly set mark in to squares.  When completely cold break on to pieces.



Ingredients:

50g (2 oz) dairy-free margarine
2 x 15 ml spoons (2 tablespoons) dairy-free milk
Few drops of peppermint essence
Few drops green food colouring
450g (1 lb) icing sugar, sieved
125g (4 oz) dairy-free dark chocolate, melted, to decorate

What to do:

  1. Place the dairy-free margarine, dairy-free milk, peppermint essence and food colouring in to a saucepan. Heat gently until the dairy-free margarine has melted. Do not boil, then cool slightly.
  2. In a bowl, place the icing sugar and then pour over the hot liquid, mixing well with a wooden spoon to form a soft ball.  
  3. Turn out onto a surface sprinkled with a little icing to prevent sticking.
  4. Knead, then roll out to a thickness of 5cm (1/4 inch). Cut in to rounds with a plain 2.5 cm (1 inch) cutter.
  5. Place the sweets onto greaseproof or parchment paper.
  6. Put the chocolate into a microwaveable dish and melt for 30-40 seconds on the LOW setting.  Dip the edge of the peppermint creams into the chocolate or pipe patterns on to each sweet.
  7. When the chocolate is set you can then transfer your sweets to a tin to keep fresh.





Ingredients:

125g dairy-free margarine 
110g caster sugar
50g soft brown sugar
1 egg, beaten
few drops vanilla extract
140g gluten-free flour
1/2 teaspoon gluten-free baking powder
pinch xanthan gum
1/2 teaspoon salt
80g gluten-free oats
150g dairy-free dark chocolate chips

What to do:
  1. Preheat your oven to 180'C / Gas Mark 4.
  2. Line a baking tray with greaseproof baking paper.
  3. Cream the dairy-free margarine with the caster and soft brown sugar until light and fluffy.
  4. Add the egg and vanilla extract and beat until smooth.
  5. In a separate bowl, sift together the gluten-free flour, gluten-free baking powder, xanthan gum and salt.  Stir in the gluten-free oats and chocolate chips, then add to the creamed dairy-free margarine and sugar. Beat well and place in the fridge for 10 minutes until cooled.
  6. Next, take small balls of the mixture, place on the baking tray and slightly flatten each one with the flat of your fingers.
  7. Bake in the centre of your oven for about 15 minutes.
  8. Leave to stand for 5 minutes, then transfer to a cooling rack.



21. Rich Chocolate Tart


Ingredients:

300 ml (1/2 pint) dairy-free cream
3 x 5 ml spoons (3 teaspoons) caster sugar
a pinch of fine sea salt
50g (2 oz) dairy-free margarine
200g (7 oz) of dark dairy-free chocolate, broken into pieces
50 ml (3 1/2 tablespoons) dairy-free milk 
A 23 cm gluten free pastry case 

(For a gluten-free pastry recipe click on this link: http://www.sarahssimplesecrets.uk/2015/01/pastry.html )

What to do:

  1. Place the dairy-free cream, sugar and salt in to a pan and gently heat until it begins to boil.  Remove from the heat as soon as the mixture begins to boil up.
  2. Once off the heat, add the dairy-free margarine and chocolate.  Stir until well blended - this can take a few minutes.
  3. Let the mixture 'rest' for 2 minutes, then stir in the dairy-free milk.  Keep stirring until the chocolate looks shiny.
  4. Carefully pour into your prepared gluten-free pastry case and leave to set at room temperature for about 2 hours.
  5. The surface should be shiny but you could still grate more chocolate on top and serve with a few fresh raspberries and dairy-free cream.

TIP: The salt is essential as it brings out the sweetness of this rich chocolate tart!





Note:
 A true sponge does not contain fat, either butter or margarine.  The eggs and the sugar are whisked together until they become thick and creamy-white in colour.  Using an electric whisk is the quicker option but it is perfectly possible to produce the same results whisking by hand.  My grandma shared with me her secret of placing the bowl over hot water when whisking by hand to speed up the process.

Ingredients:

2 medium eggs
75 g (3 oz) caster sugar
75 g (3 oz) gluten-free flour
1 x 5 ml spoon (1 teaspoon) gluten-free baking powder
a pinch xanthan gum

What to do:
  1. Preheat your oven to 200'C / 400'F / Gas 6.
  2. Lightly oil and flour a baking tray.
  3. In a medium bowl lightly whisk the eggs.
  4. Add the caster sugar and whisk again, continuing until the mixture becomes thick and creamy-white in colour.
  5. In another bowl, sift together the gluten-free flour, gluten-free baking powder and xanthan gum.
  6. Very gently fold the flour into the egg and sugar mixture with a metal spoon, until evenly distributed.
  7. Carefully place small spoonfuls of mixture on to your prepared baking tray, well apart as they will expand during baking.
  8. Bake for 5 minutes and do not open the oven door until the cooking time is up.
  9. Leave to cool, then fill and sandwich with dairy-free vanilla buttercream and jam.




Ingredients:

65g (2 1/2 oz) dairy-free margarine
40g (1 1/2 oz) lard or shortening
75g (3 oz) caster sugar
1/2 an egg, beaten
1 x 5 ml spoon (1 teaspoon) vanilla extract or almond essence
175g (6 oz) gluten-free flour 
2 x 5 ml spoons (2 teaspoons) gluten-free baking powder
a pinch of xanthan gum

dessicated coconut or gluten-free oats
glacé cherries

What to do:
  1. Preheat your oven to 180'C / 350'F / Gas 4.
  2. Lightly oil two baking sheets.
  3. In a medium bowl cream together the dairy-free margarine, lard and sugar until light and fluffy. Then beat in the half an egg and vanilla extract or almond essence.
  4. Sift together the gluten-free flour, gluten-free baking powder and xanthan gum, then stir into the creamed mixture with a wooden spoon until well mixed.
  5. Roll in to balls about the size of a walnut, then toss in the dessicated coconut or gluten-free oats.
  6. Place on the prepared baking trays and slightly flatten with the tips of your fingers.
  7. Place half a glacé cherry on each biscuit, pressing it down slightly.
  8. Bake for 10-12 minutes until just turning golden.
  9. Allow to cool for 10 minutes on the trays then carefully lift on to a cooling rack.



Ingredients:

280 ml coconut cream
100g dairy-free margarine
100g golden syrup or pure maple syrup
400g caster sugar
2 level teaspoons vanilla extract

What to do:
  1. Line a deep baking tin with greaseproof paper, on the base and up the sides, for lifting out easily.
  2. Place all the ingredients in a non-stick saucepan, slowly melt over a low heat, then bring to the boil, stirring all the time.
  3. Use a sugar thermometer until the temperature of the mixture reaches 125'C / 250'F.
  4. Remove from the heat.
  5. Transfer to a heatproof bowl and use a hand held electric mixer to beat the fudge until it starts to thicken.
  6. Pour into your prepared tin, smooth over the surface and leave to set at room temperature.
  7. When cold, lift out of the tin and cut into bite-size squares.
  8. Store in an airtight tin in a cool place.




Ingredients:

1/2 cup cocoa powder
1/3 cup coconut oil
1/3 cup chopped hazelnuts
1/4 cup of golden syrup or pure maple syrup
1 teaspoon vanilla extract

What to do:
  1. Line a deep square baking tin with greaseproof paper.
  2. Place all the ingredients into a food processor and blend for several minutes until smooth.
  3. Transfer to the tin and smooth over the top with a palette knife.
  4. When cooled down place in to the fridge to set.
  5. Cut into manageable squares and store in an airtight tin in a cool place.


This traditional gingerbread men recipe makes a soft gingerbread rather than a brittle biscuit


Ingredients:

350 g (12 oz) gluten-free flour
½ teaspoon xanthan gum
1 x 5 ml spoon (1 teaspoon) bicarbonate of soda
½ x 5 ml spoon (½ teaspoon) salt
2 x 5 ml spoons (2 teaspoons) ground ginger
100 g (3 ½ oz) dairy-free margarine
175 g (6 oz) brown sugar
1 large egg, beaten
4 x 15 ml spoons (4 tablespoons) golden syrup

What to do:
  1. Preheat your oven to 180’C / 350’F / Gas 4.
  2. Line a baking tray with greaseproof paper.
  3. In a large bowl sift together the gluten-free flour, xanthan gum, bicarb of soda, salt and ginger.
  4. Rub in the dairy-free margarine until it resembles breadcrumbs then stir in the sugar.
  5. In a separate bowl, beat together the egg and golden syrup then pour into the flour mixture.
  6. Mix to make a dough, then knead lightly on a floured surface to bring together.
  7. Roll the dough to about a ¼ inch thickness, then cut out gingerbread men shapes with your cutter.
  8. Bake for no more than 10 minutes.
  9. Allow to cool for 10 minutes then place on a cooling rack.


Ingredients:

350 g (12 oz) gluten-free flour
½ teaspoon xanthan gum
1 x 5 ml spoon (1 teaspoon) bicarbonate of soda
½ x 5 ml spoon (½ teaspoon) salt
2 x 5 ml spoons (2 teaspoons) ground ginger
100 g (3 ½ oz) dairy-free margarine
175 g (6 oz) brown sugar
1 large egg, beaten
4 x 15 ml spoons (4 tablespoons) golden syrup
Packet of gluten-free boiled sweets of different colours

What to do:

  1. Preheat your oven to 180’C / 350’F / Gas 4.
  2. Line a baking tray with greaseproof paper.
  3. Place the coloured sweets in separate plastic zip-lock food bag and crush with a rolling pin.
  4. In a large bowl sift together the gluten-free flour, xanthan gum, bicarb of soda, salt and ginger.
  5. Rub in the dairy-free margarine until it resembles breadcrumbs then stir in the sugar.
  6. In a separate bowl, beat together the egg and golden syrup then pour in to the flour mixture.
  7. Mix to make a dough, then knead lightly on a floured surface to bring together.
  8. Roll the dough to about a ¼ inch thickness, then cut out shapes with your rocket cutter.
  9. Place the biscuits carefully on to the baking tray and cut out the windows using a small knife.
  10. Fill the cut-out windows with the crushed, boiled sweets until they are slightly higher than the dough.
  11. Using a straw, make a hole near the top of each biscuit to be able to hang or thread ribbon through for presents.
  12. Bake in the middle of your oven for 10 minutes.
  13. When completely cold and the sweets have hardened again, lift from the baking tray and store in an airtight container.

Eve's Pudding is a traditional British pudding with Victoria Sponge Cake on top of sweetened, stewed apples! 



Ingredients:

100g (4 oz) gluten-free flour
2 x 5 ml spoons (2 teaspoons) gluten-free baking powder
pinch of xanthan gum
100g (4 oz) dairy-free margarine
100g (4 oz) caster sugar
675 g (1  1/2 lb) cooking apples, peeled and cored
50 g (2 oz) sugar

What to do:

  1. Preheat your oven to 180'C / 350'F / Gas 4.
  2. Lightly oil an ovenproof dish.
  3. Thinly slice the apples and evenly layer in to the bottom of your dish with the sugar. Alternatively, stew the fruit on the stove first.
  4. Next, sift together the gluten-free flour, gluten-free baking powder and xanthan gum.
  5. In a medium bowl, cream the dairy-free margarine and sugar until light and fluffy, then beat in the eggs one at a time adding a little of the flour as you go.  Fold in the remaining flour.
  6. Carefully place the cake mixture over the apples and gently level the top.
  7. Bake for about 35-40 minutes.






A traditional family favourite pudding, combining the tanginess of pineapple with the sweetness of the butterscotch sauce


Ingredients:

100g (4 oz) gluten-free flour
2 x 5 ml spoons (2 teaspoons) gluten-free baking powder
pinch of xanthan gum
100g (4 oz) dairy-free margarine
100g (4 oz) caster sugar

Butterscotch sauce:

40g (1 1/2 oz) dairy-free margarine
50g (2 oz) soft brown sugar
Also: sliced pineapple rings and glace cherries


What to do:
  1. Preheat your oven to 180'C / 350'F / Gas 4.
  2. Lightly grease a 20 cm (8 inch) pudding dish.
  3. For the butterscotch sauce melt the dairy-free margarine, stir in the brown sugar until dissolved, then pour in to the bottom of your pudding dish.
  4. Arrange slices of pineapple evenly over the butterscotch sauce and place a whole glace cherry in the middle of each pineapple ring.
  5. Next, sift together the gluten-free flour, gluten-free baking powder and xanthan gum into a small bowl. Then cream together the dairy-free margarine and sugar until light and fluffy.  
  6. Beat in the eggs one at a time, adding a little gluten-free flour with each egg. Gently fold in the remaining flour.
  7. Carefully place the mixture over the pineapple and spread out evenly.
  8. Bake for 25-30 minutes.  
  9. Leave to stand for 10 minutes then turn out on to a serving plate.
This pudding is delicious on its own, served with dairy-free ice-cream, custard or vanilla sauce!




Ingredients:

30g dairy-free margarine
85g dark brown Demerara sugar
1 egg 
100g pitted dried dates
150ml water
1 teaspoon bicarbonate of soda 
100g gluten-free flour
1 1/2 x 5ml spoons (1 teaspoon) gluten-free baking powder
a pinch of xanthan gum
1 tablespoon golden syrup
1 tablespoon black treacle
½ teaspoon vanilla extract

Ingredients for the sauce:

100ml dairy-free cream
40g dairy-free spread
40g dark brown sugar
2 tablespoons black treacle
1 tablespoon golden syrup


What to do:
  1. Preheat your oven to 200°C, then lightly grease six individual moulds. Coat the inside with a little flour.
  2. Place the water and dates in a small saucepan, bring to the boil then turn off the heat.
  3. In a bowl, whisk the dairy-free spread and sugar together.
  4. In a separate bowl sift the gluten-free flour with the baking powder and xanthan gum. 
  5. Slowly add the golden syrup, treacle and eggs to the margarine and suger, then gradually whisk in the gluten-free flour until well mixed.
  6. Purée the water and date mixture and add the bicarbonate of soda. Quickly add this to the pudding mixture.
  7. Beat well again, then divide equally between the prepared moulds. Bake for 10-15 minutes until firm to the touch.
  8. Carefully turn out the puddings and arrange on a serving dish.
  9. To make the sauce place all the ingredients into a non-stick pan, bring to the boil stirring continually.  Remove from the heat.
  10. Pour the sauce over the puddings and serve immediately.


31. Homemade Rice Pudding


On the hob method:
Ingredients:

1 pint dairy-free milk
1/3 cup pudding rice
1/3 cup granulated white sugar
1/2 oz dairy-free margarine 
1/2 teaspoon vanilla extract
Ground nutmeg

What to do:
  1. Place all of the ingredients into a large saucepan.
  2. Slowly bring to the boil, stirring occasionally, then simmer gently for 20-25 minutes until the rice is cooked.
  3. Place into a serving dish or individual bowls, sprinkle with ground nutmeg.
  4. Can also be enjoyed cold.
Oven Method:
Ingredients:

25g dairy-free margarine
50g pudding rice
25g sugar
550 ml dairy-free milk

What to do:
  1. Pre-heat your oven to 160'C / 325'F / Gas Mark 3.
  2. Lightly grease a shallow, ovenproof dish.
  3. In a bowl place the rice, sugar, dairy-free milk and stir well to combine.
  4. Pour the mixture into the prepared dish and sprinkle with ground nutmeg.
  5. Bake until the skin is golden and your pudding is creamy.
  6. Serve immediately or leave to go cold and refrigerate.



Ingredients:

100g (4oz) gluten-free flour
1 x 5ml spoon (1 teaspoon) gluten-free baking powder
pinch of xanthan gum
100g (4oz) dairy-free margarine 
100g (4oz) caster sugar
2 medium eggs, beaten in a mug
15ml (1 tablespoon) water
60ml (4 tablespoons) jam or golden syrup

What to do:
  1. Line the base of a 1 litre, microwaveable, pudding basin or bowl with kitchen paper.
  2. In a medium bowl, sieve together the gluten-free flour, gluten-free baking powder and xanthan gum.
  3. Add all the other ingredients and beat together until light and fluffy.
  4. Spoon out the mixture into your prepared pudding basin & carefully smooth over the top.
  5. Cook on HIGH (100%) for 5 minutes.
  6. Carefully turn out on to a large plate.
  7. To warm the jam or syrup place in a microwave-proof dish & warm on LOW for 20-30 seconds.
  8. Pour the warmed jam or syrup over the sponge pudding & serve immediately.




Ingredients:


75g (3 oz) caster sugar

75g (3 oz) gluten-free flour
1/2 x 5 ml spoon (1/2 teaspoon) gluten-free baking powder
pinch of xanthan gum
2 medium eggs

For the filling:

Any fruit of your choice, fresh, tinned or bottled 

For the arrowroot glaze:

2 x 5 ml spoons(2 teaspoons) arrowroot powder
150 ml (1/4 pint) water or fruit juice 

What to do:


  1. Preheat your oven to 220'C / 425'F / Gas Mark 7.
  2. Grease a sponge flan baking tin.
  3. In a bowl, lightly whisk the eggs and gradually whisk in the sugar until it is thick, creamy and almost white in colour.
  4. Next, sift together the gluten-free flour, gluten-free baking powder and xanthan gum. Lightly fold into the egg mixture but do not beat.
  5. Pour into your prepared tin and bake for just 7-8 minutes.
  6. Turn out onto a cooling rack and allow to completely cool.
  7. Meanwhile, prepare your arrowroot glaze by blending the arrowroot powder with a little of the liquid.  Boil the rest of the liquid, then pour onto your arrowroot, mixing well. Return it to the pan and continue cooking until the mixture begins to clear.  (If using fruit juice it may not clear but will take on the colour of the juice you have used).  Cool completely before using.
  8. Now prepare your fruity filling and arrange into your sponge flan.
  9. Finally, spread the glaze evenly over the flan.







Ingredients:

100g (4 oz) gluten-free shortcrust pastry

Filling ingredients:

2 medium eggs, separated
1 lemon, juice and grated rind
225g (8 oz) caster sugar
150 ml (1/4 pint) boiling water
12g (1/2  oz) cornflour or arrowroot powder



What to do:
  1. Heat your oven to 190'C / 375'F / Gas Mark 5.
  2. Line an 18 cm (7 inch) flan dish with the pastry and bake it blind for about 15 minutes.
  3. Now reduce the heat of your oven to 150'C / 300'F / Gas Mark 2.
  4. Place the egg yolks with half the sugar, lemon juice and grated rind, boiling water into a saucepan and mix well.
  5. Blend the cornflour or the arrowroot powder with a little cold water and add this to the lemon mixture in your pan.
  6. Bring it to the boil, stirring continuously, then pour into the prepared flan case.
  7. Whisk the egg whites until they are very stiff and gradually beat in the remaining sugar.
  8. Spread over the flan, being careful to take the meringue to the edge of the lemon mixture. Create soft peaks using the back of a metal spoon by letting the spoon touch the meringue and then slowly pulling the spoon straight up vertically. Repeat all over the top.
  9. Bake for 25 minutes until crisp and pale golden in colour!



Ingredients:

170g (6 oz) gluten-free flour
2 x 5 ml spoons (2 teaspoons) gluten-free baking powder
1 x 1/8 5 ml spoon (1 pinch) of xanthan gum
170g (6 oz) dairy-free margarine
170g (6 oz) caster sugar
3 eggs, beaten
50g (2 oz) fresh blueberries
50g (2 oz) fresh or tinned pineapple, cut into small chunks
1 x 15 ml spoon (1 tablespoon) pineapple juice (or any other pure fruit juice)

What to do:
  1. Preheat your oven to 180'C / 350'F / Gas Mark 4.
  2. Lightly oil a ring-shaped baking tin and line the bottom with greaseproof baking paper.
  3. Sift together the gluten-free flour, gluten-free baking powder and xanthan gum.
  4. In a separate bowl, beat the dairy-free margarine with the sugar until light and fluffy, then slowly beat in the eggs and fruit juice.
  5. Add the gluten-free flour and mix well, then stir in the fruit until well combined.
  6. Spoon the mixture in to your prepared baking tin, smooth over the top and bake for about 40 minutes until light golden brown.
  7. Serve with more blueberries, pineapple chunks and a vanilla sauce or custard.



Ingredients:

225g (8 oz) gluten-free flour 
pinch salt
¼ level teaspoon xanthan gum
50g (2 oz) lard or shortening
50g (2 oz) dairy-free margarine 
cold water to mix, about 30 ml (approximately 2 tablespoons)

Plus jam or dairy-free lemon curd to fill

What to do:
  1. Preheat your oven to 200'C / 400'F / gas 6.
  2. In a medium bowl, sift together the gluten-free flour, xanthan gum and salt, then rub in the fat to resemble breadcrumbs.
  3. Using a metal knife to cut and stir, mix the cold water into the flour, bringing it together until you have a soft workable dough.
  4. Turn out onto a floured surface and knead lightly.
  5. Roll out thinly and cut into 3-inch rounds and line 12 patty tins.
  6. Place a little jam or dairy-free lemon curd in to each case.  Do not over-fill.
  7. Bake in the centre of your oven for about 12-15 minutes.


gluten-free dairy-free

Super crunchy and mouth-wateringly delicious

Ingredients:

100g (4 oz) dairy-free margarine
50g (2 oz) caster sugar
100g (4 oz) gluten-free flour
a pinch of xanthan gum
50g (2 oz) ground rice
a few drops of vanilla extract (optional)
demerara sugar to coat the edges of the biscuits

What to do:
  1. Pre-heat your oven to 190'C / 375'F / Gas 5.  Lightly oil a baking sheet.
  2. Cream together the dairy-free margarine, caster sugar and vanilla extract if using, until the mixture is light and fluffy.
  3. Sift the gluten-free flour with the xanthan gum and add to the margarine along with the ground rice.  Mix well, bring together with your hands then knead lightly on a floured surface.
  4. Roll the dough into a thick sausage shape and then roll in the demerara or brown sugar to coat the outside edges.
  5. With a sharp knife, cut in to about 16 slices and carefully place on your prepared baking sheet.  If necessary, reshape the biscuits slightly on the baking sheet at this stage.
  6. Bake for about 15 minutes or until golden brown.
  7. Allow to cool slightly and then transfer to a cooling rack.