Tuesday

Melting Moments

Photography by Martin Penfold



65g dairy-free margarine
desiccated coconut or gluten-free oats
40g lard or shortening
75g caster sugar
1/2 an egg, beaten
1 teaspoon vanilla extract or almond essence
175g gluten-free plain flour 
2 teaspoons gluten-free baking powder
a pinch of xanthan gum
glacĂ© cherries




Preheat your oven to 180'C / 350'F /Gas 4.

Lightly oil two baking sheets.

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.

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.

Roll in to balls about the size of a walnut, then toss in the desiccated coconut or gluten-free oats.

Place on the prepared baking trays and slightly flatten with the tips of your fingers.

Place half a glacĂ© cherry on each biscuit, pressing it down slightly.

Bake for 10-12 minutes until just turning golden.

Allow to cool for 10 minutes on the trays then carefully lift on to a cooling rack.

No comments:

Post a Comment

Print Friendly