Post by kickingfrog on Jan 27, 2011 14:42:32 GMT
Hazel’s Recipes
Shortbread
5 oz potato flour
3 l/4 oz margarine
l l/2 oz sugar
2 1/2 oz ground almonds.
Preheat oven 180C
Work into a ball, put into a greased tin 7" round. Cook approx 40 minutes. Cut when hot, leave in tin until cold.
Buns
5 oz Doves Farm Flour
4 oz margarine
4 oz sugar
2 large eggs
Preheat oven 190C
Mix all together. Put into bun cases. Cook 10-15 mins.
For Chocolate buns: add l l/4 tablespoons cocoa
For fruit buns: add 2 l/2 oz sultanas and about l/4 teasp of mixed spice if liked.
Coconut and Cherry Chocolate Slices
3 oz margarine
2 oz sugar
l egg
4 oz dessicated coconut
l oz gluten free flour
2 oz glace cherries chopped
Prehead oven 180C. Grease 7" square tin.
Cream sugar and margarine, beat in egg. Mix coconut and flour and add to mix. Add cherries. Turn into tin.
Bake for 30-35 minutes.
Leave in tin to go cold.
Cover with 4 oz of glutenfree chocolate.
Coconut Squares (slightly slower to make than above):
Line 7" round tin. 180C (preheat oven)
2 oz margarine
l oz sugar
l egg
3 oz gf flour
pinch salt
2 tablespoons jam
Topping: 3 oz dessicated coconut, 3 oz sugar, l egg
Cream margarine and sugar, add egg. Mix flour and salt and add. Spread in tin. Spread jam on top (may need to heat depending on jam). Mix coconut and sugar, add egg and mix thoroughly and spread on top. Bake 30 - 40 mins until lightly browned and firm. Leave to cool in tin.
Shortbread
5 oz potato flour
3 l/4 oz margarine
l l/2 oz sugar
2 1/2 oz ground almonds.
Preheat oven 180C
Work into a ball, put into a greased tin 7" round. Cook approx 40 minutes. Cut when hot, leave in tin until cold.
Buns
5 oz Doves Farm Flour
4 oz margarine
4 oz sugar
2 large eggs
Preheat oven 190C
Mix all together. Put into bun cases. Cook 10-15 mins.
For Chocolate buns: add l l/4 tablespoons cocoa
For fruit buns: add 2 l/2 oz sultanas and about l/4 teasp of mixed spice if liked.
Coconut and Cherry Chocolate Slices
3 oz margarine
2 oz sugar
l egg
4 oz dessicated coconut
l oz gluten free flour
2 oz glace cherries chopped
Prehead oven 180C. Grease 7" square tin.
Cream sugar and margarine, beat in egg. Mix coconut and flour and add to mix. Add cherries. Turn into tin.
Bake for 30-35 minutes.
Leave in tin to go cold.
Cover with 4 oz of glutenfree chocolate.
Coconut Squares (slightly slower to make than above):
Line 7" round tin. 180C (preheat oven)
2 oz margarine
l oz sugar
l egg
3 oz gf flour
pinch salt
2 tablespoons jam
Topping: 3 oz dessicated coconut, 3 oz sugar, l egg
Cream margarine and sugar, add egg. Mix flour and salt and add. Spread in tin. Spread jam on top (may need to heat depending on jam). Mix coconut and sugar, add egg and mix thoroughly and spread on top. Bake 30 - 40 mins until lightly browned and firm. Leave to cool in tin.