The very first question I get asked as the kids charge through the door, usually even before they have muttered "hello grandma" "hello granddad" is "What are we baking today?" The answer this week was Chocolate Shortbread and coconut cakes.
Due to my limited time with the grandkids on an evening during the school term I had made the biscuits and refrigerated them before they got here, but the cakes Fifi made from scratch unaided as she is more than capable.
This recipe is one I have adapted from the Gluten Free Cookery book I was given by Phil Vickery
|cut out shapes|
50g potato flour
50g tapioca flour
80g dairy free spread
1/2 teaspoon salt
1/4 teaspoon baking powder
1 egg replacer egg
1 teaspoon glycerin
2 bars mint carob
|lift onto tray|
chop/grate 1/2 bar carob
Rub flour, margarine, baking powder, salt and sugar until mixed to fine breadcrumbs.
|place onto greased tray|
bake for 20 mins at 180oC
remove and allow to cool on a cooling rack. Once cool melt the rest of the carob and spread across the top of the biscuits, then sprinkle with cake sprinkles if required.
|covered in chocolate and sprinkles|
Most of the items in this posting were supplied to me by Healthy Supplies, but the findings remain my own.