Chocolate Shortbread - baking with Bob

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.

Biscuits 


This recipe is one I have adapted from the Gluten Free Cookery book I was given by Phil Vickery

cut out shapes

I used 100g brown rice flour
50g potato flour
50g tapioca flour
80g dairy free spread
1/2 teaspoon salt
1/4 teaspoon baking powder
75g sugar
1 egg replacer egg
1 teaspoon glycerin
2 bars mint carob

lift onto tray

Method

chop/grate 1/2 bar carob
Rub flour, margarine, baking powder, salt and sugar until mixed to fine breadcrumbs.

place onto greased tray

add egg, glycerin and carob and lightly mix together. place onto floured board and bring together into a roll. wrap in cling film and place in fridge for minimum 30mins. now either cut into rounds or roll flat and cut out using shapes ( as we did).

bake for 20 mins at 180oC

cooked

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.