Melting Moments

Photography by Martin Penfold


65g (2 1/2 oz) dairy-free margarine

dessicated coconut or gluten-free oats
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

glacĂ© 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 glacĂ© 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.

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