I have slowed down the number of recipes I cut from magazines to bake lately. After three years of gluten free baking, I have found ‘good’ and ‘suitable’ gluten free recipes as substitutes for old favourites.
BUT I couldn’t help but notice Donna Hay’s three gluten free biscuits in the Sunday Mail two weeks ago: Choc-chip Hazelnut Cookies, Lemon Crackle Cookies and Orange and Almond Florentines.
With a family luncheon in a few week, I think I have the perfect reason to bake a few new gluten free recipes.
You can find the Choc-Chip Hazelnut Cookies Recipe on Donna Hay’s website and I have included her other two recipes below.
Happy Gluten-Free Baking
Lemon Crackle Cookies
2 cups (240g) almond meal
1 cup (220) caster sugar
1/4 tsp bicarbonate of soda
1 tsp finely grated lemon rind
1 tbsp lemon juice
2 egg whites
1 cup (160g) icing sugar sifter
Preheat oven to 160C. Place the almond meal, caster sugar, bicarbonate of soda, lemon rind and juice in a large bowl. Place the egg whites in a separate bowl and whisk to soft peaks. Gently fold the egg whites into the almond mixture until smooth. Toll 1 tbsp dough into a ball. Repeat with remaining dough.
Place the icing sugar in a small bowl. Toss the dough balls in the icing sugar to coat. Place on lightly greased baking trays lined with non-stick baking paper leaving 5 cm between each to allow room for spreading.
Cook for 14-16 minutes for until lightly browned and cooked through. Allow to cook slightly on trays before transferring to wire racks to cook completely. Makes 14.
Orange and Almond Florentines
50 g unsalted butter, chopped
1/4 cup (55g) caster sugar
1/4 cup (90g) golden syrup
1 tbsp finely grated orange rind
1 cup (140g) slivered almonds
1/2 cup (100g) rice flour
Preheat oven to 160C. Place the butter, sugar and golden syrup in a small saucepan over medium heat. Bring to a simmer and cook for 2 minutes or until thick and syrupy.
Place the orange rind, almonds and flour in a large bowl and mix to combine. Pour over the butter mixture and mix until well combined.
Place tablespoons of mixture on lightly greased baking trays lined with non-stick baking paper, leaving 8 cm between each to allow room for spreading.
Cook for 8 – 10 minutes or until golden. Allow to cool slightly on trays before transferring to wire racks to cool completely. Makes 12.
*Post Script: The Flourless Carrot Cake was moist, dense and scrumptious and would have been even better had I remembered to include the sunflower oil… I was distracted…I put the cake in the oven and then realised why the bottle of sunflower oil was on the bench… oh dear….but my guests still enjoyed the cake. And yes, I will make it again.