Ingredients
100g gluten free flour
100g ground almonds
Pinch salt
1 tsp gluten free baking powder
65g unsalted butter
50g caster sugar
1 egg
2 tbsp milk
Method
Sieve together the gluten free flour, ground almonds, pinch of salt and baking powder four times to fully incorporate the baking powder.
Preheat the oven to 210°c / 410°f / gas mark 7.
Rub the butter and caster sugar into the flour until it resembles fine breadcrumbs.
Mix the egg with the milk and mix into the dry ingredients.
Cut the dough into four and roll each one into a round 1in thick.
Place on a baking tray lined with greaseproof paper. Brush with milk and bake for 15 – 20 minutes until golden brown.
If you are not sure if they are cooked, tap the underneath and it should sound hollow.
When cold, split and serve with cream, strawberry jam and strawberries.
For Dairy Free:
Use dairy free margarine in place of butter and almond milk or your choice of dairy free milk in place of milk.
Serve with strawberry jam, strawberries and whipped soya cream or –
Dairy free butter cream
200g dairy free margarine
800g icing sugar
few drops of vanilla extract
Mix the icing sugar and vanilla into the dairy free margarine. Do not overbeat the mixture as it will split. Stir in a few drops of water until it reaches the required consistency.
You may think this is a lot of icing sugar. If you use double the amount of icing sugar to margarine, the mixture will split. Add a little extra flavouring to this buttercream.
http://www.icedgembakes.co.uk/gluten-free-and-dairy-free-baking-recipes/strawberry-shortcake/
100g gluten free flour
100g ground almonds
Pinch salt
1 tsp gluten free baking powder
65g unsalted butter
50g caster sugar
1 egg
2 tbsp milk
Method
Sieve together the gluten free flour, ground almonds, pinch of salt and baking powder four times to fully incorporate the baking powder.
Preheat the oven to 210°c / 410°f / gas mark 7.
Rub the butter and caster sugar into the flour until it resembles fine breadcrumbs.
Mix the egg with the milk and mix into the dry ingredients.
Cut the dough into four and roll each one into a round 1in thick.
Place on a baking tray lined with greaseproof paper. Brush with milk and bake for 15 – 20 minutes until golden brown.
If you are not sure if they are cooked, tap the underneath and it should sound hollow.
When cold, split and serve with cream, strawberry jam and strawberries.
For Dairy Free:
Use dairy free margarine in place of butter and almond milk or your choice of dairy free milk in place of milk.
Serve with strawberry jam, strawberries and whipped soya cream or –
Dairy free butter cream
200g dairy free margarine
800g icing sugar
few drops of vanilla extract
Mix the icing sugar and vanilla into the dairy free margarine. Do not overbeat the mixture as it will split. Stir in a few drops of water until it reaches the required consistency.
You may think this is a lot of icing sugar. If you use double the amount of icing sugar to margarine, the mixture will split. Add a little extra flavouring to this buttercream.
http://www.icedgembakes.co.uk/gluten-free-and-dairy-free-baking-recipes/strawberry-shortcake/