Gluten Free Shortbread Biscuits with Currants.

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My sister gave me some bags of different kinds of gluten free flours a while ago and while I’ve been experimenting with them I haven’t been blogging what I’ve come up with.

I woke on Friday morning with the urge to make shortbread biscuits and remembered the Banana Flour I was given and decided it was time to make a G.F.  recipe and post it.

So here we are. The biscuits are long gone but it’s time to transfer the recipe from a post it note to a blog post…

This was the first trial of these biscuits and while they are really good, I didn’t get a big enough hit of the banana flour so next time I’ll be trying a little more banana flour and a little less g.f. plain flour. Of course you could omit the the banana flour all together and just put in 150g g.f. flour and you’ll get a lovely buttery shortbread biscuit.

You’ll need:

100g Gluten Free Plain Flour (I use Orgran brand)

50g banana flour

65g almond meal

1 tsp xanthum gum

30g gluten free corn flour (I use Whitewings)

90g castor sugar

150g salted butter

1 tsp vanilla extract

30g  dried currants

Here’s the hard part:

Put all the ingredients, except the currants, into the bowl of an electric mixer with a paddle attachment and turn the mixer on to low speed to begin with so that everything doesn’t fly out of the bowl and all over the kitchen.  After a couple of minutes increase the speed a couple of notches and let it mix until it almost forms a ball. At this stage throw in the currants and continue to mix until it all comes together and forms a kind of ball.

Roll the dough into a long sausage (about 35 – 40 cm long), wrap it in a sheet of baking paper and refrigerate for at least 30 minutes. IMG_1355

When the dough is chilled and firm slice into rounds just under 1 cm thick, place on a baking paper lined baking sheet and bake in a pre-heated 1650C oven for 25 – 30 minutes or until very lightly browned on the edges.

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I actually sprinkled a little cinnamon sugar over a few of them before baking to see how they’d turn out. The cinnamon gives it a great lift but that’s just me playing with my recipes again.

Leave to cool on the tray while you grab a cup of tea or coffee.

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The great thing about this recipe is that you can keep the uncooked dough wrapped in plastic wrap for up to a month in the fridge and just cut off and cook as many slices as you need. A constant supply of fresh baked biscuits.

I packed a couple dozen of these in a bag for my sister Jacky (who is a Ceoliac), and delivered them to her at work with a cup of coffee. She loved them. Good deed done…

Enjoy…

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Spicy Bun Fun – Gluten Free Hot Cross Buns.

It’s Easter time so why should coeliacs miss out on  the  spicy bun fun?

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I’ve been working on this recipe for a few years now. Last years batch was a hit with my sister but I’m hoping this years will be even lighter and fluffier. The taste is spot on, it’s the texture I’m dealing with now.

The recipe is really simple :-

450g gluten free plain flour (I use Orgran brand)

3 tsp instant yeast

4 tsp gluten free baking powder

4 tsp xanthum gum

1 tsp salt

2 tsp mixed spice

75g brown sugar

75g currants

120ml milk (full cream works best)

50g butter

150ml water

1 free range egg.

Hows this for simple?

In a bowl (I use a stand mixer but you can make these by hand, nothing wrong with a little elbow workout) mix together the flour,yeast, baking powder, xanthum gum, salt, mixed spice, brown sugar, and currants.

In either the microwave or on the stove, gently warm the milk, butter and water together until they are just warm. Don’t over heat the mix or you’ll kill the yeast. You should be able to stick your finger in without  burning it.

Stir the egg in with the milk, water and butter mix, then pour the whole lot into your dry ingredients. Stir until combined then knead for about 10 minutes until smooth and elastic.

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Cover with plastic wrap and leave in a warm room for about 1 hour until doubled in size.

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Scrape out onto a floured surface and shape into a log. Divide into 12 even pieces, shape into smooth balls and leave on a baking paper lined baking sheet in a warm room for about 40 minutes. They should double in size.

Pre-heat oven to 210oC.

In a small bowl mix 1 Tblsp flour with enough water to make a smooth paste. Spoon into a sandwich or freezer bag, cut of the very tip and pipe lines along the buns.

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Bake for 12 – 15 minutes.

In a tiny saucepan mix 2tsp white sugar with 2tsp water. Bring to the boil.

As soon as the buns come out of the oven brush them with the sugar syrup.

If you can, let them cool for 10 minutes before stuffing yourself with them.Image

Yep…

Light and fluffy and spicy and oh so moorish.

My sister says  “Wow. Really real hot cross buns. Wow.” As she’s stuffing yet another in her mouth.

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Please enjoy…