Monday, December 06, 2010

Christmassy Cocktail

I have an obsession with mixed fruit at this time of year. I'll eat it any way I can get it.
And drink it. I soak my fruit in vast amounts of sherry, and there's plenty of fruit infused sherry in the containers left over, Which is awesome for glazing mince pies and doughnuts too.
This is my version of a Christmas Cocktail. Let's call it a Sloshed Noel shall we?

Sloshed Noel
2 parts fruit infused sherry
1 part Vanilla Galliano
1 part gin (I choose tanqueray 10)

Drop a glace cherry or two into the bottom of the glass.
Layer Sherry, Galliano and Gin in order

Serve with ice stick and a spoon.

Wednesday, November 24, 2010

GF Lactation Biscuits.

After a nasty scare last night with no milk and a hungry, upset baby, 
I thought it was time I sorted this recipe out as GF.

I can tolerate GF (uncontaminated) oats, so I have included them in my recipe. However you can use flaked coconut instead if you can't tolerate oats. This recipe is also dairy free and a smaller amount than a lot of similar recipes. I prefer to cook smaller amounts more often, but this recipe is easily doubled. 
The result is chewy and delicious and won't last long if you let the kids and husband at them!
So - 

Gluten Free Lactation Biscuits

40ml water
1T ground linseed
1/4 cup white sugar
1/4 cup dark brown sugar
1/2 cup dairy free margarine
1 60g egg, beaten
1tsp vanilla bean paste
1/3 cup almond meal
1/2 cup cornflour
1/2 cup GF flour
1/2 tsp salt
1 heaped tablespoon brewers yeast
3/4 tsp baking powder
1/2 tsp ground cinnamon
1 1/2 cups rolled oats
125g chocolate chips

Preheat oven at 180c (fan forced).
Line cookie sheet with baking powder or silpat.
Mix linseed meal and water in small bowl, set aside.
Cream butter and sugars, then add egg. Beat until light and fluffy.
Add vanilla and linseed slurry, beat again until combined.
In a second large bowl, combine meal, flours, salt, yeast, baking powder and ground cinnamon.
Fold dry ingredients into wet, then fold in oats and chocolate chips.
Use a soup spoon to drop roughly circular dollops of mix onto tray.
Bake 15 minutes, check after 12. Biscuits should be just browned on the outside.

I use original Nuttelex spread and Orgran brand GF flour.
If you're not into chocolate, use sultanas or dried cranberries.
The chocolate chips I use are dark. However if you're doing these with coconut instead of oats, 
use white chips, omit the cinnamon, and add half a cup of chopped macadamias.

Friday, September 17, 2010

Peanut Butter bikkies

Baking is a chemical art, precision is necessary to get the same results and a clear understanding of how the chemistry works also necessary before you start messing with the balance. Or so they say.

Here for your amusement:  
Freehand GF Peanut Butter Bikkies
100g Caster sugar
2 Eggs
120g DF margerine
80g Peanut butter
1 tsp Vanilla
100g GF flour
150g Cornflour
1.5 tsp Baking powder

Preheat FF oven to 170celcius
Cream together the wet (first five ingredients) in a medium bowl until really fluffy and light. 
Fold in the sifted flours and baking powder. The dough should be soft but not sticky. Add more cornflour if necessary.
Roll into balls at size of your choice and space out on baking papered tray. Flatten with a fork and sprinkle with extra caster sugar. Bake 15-20 minutes depending on size. To check, break one open at 15 minutes and check if cookie is an even colour, an uncooked centre will be a darker colour.

Notes: Use raw castor sugar if you can get it, it gives a better colour and flavour. 
The flour I used was a supermarket GF flour.