Christmas Shortbread Revisited

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I thought it was timely to re-share my shortbread recipe – only slightly readjusted over the years.
This stuff is good and makes a thoughtful Chrissy gift to those who made it on to your ‘nice list’.
Here’s a few wee baking tips.
  1.  When making gluten free shortbread the flour blend does matter. Choose one with more ‘body and substance’. (I love Bobs One-to-One when I can find it.)
  2. I use unsalted butter but I do add a big pinch of salt. (ie almost 1/4 tsp.)
  3. Be generous with vanilla bean.
  4. Rest assured that if you are baking in the southern hemisphere it will be an extremely humid day. Murphy’s Law.
  5. As much as you may come up with fancy permutations of said shortbread, the people just want the plain vanilla.
  6. You can double this recipe.
  7. Shortbread stamps, embossed rolling pins and moulds are super fun.
  8. Homemade is best when it comes to shortbread.
Merry Christmas and peace out.
SHORTBREAD
What you need
250g unsalted butter room temperature
1/2 tsp vanilla bean paste
1/2 cup caster sugar
2 3/4 cups of gluten free plain flour or regular plain flour
1/4 cup rice flour
Big pinch of salt (or two)
How you do it
Preheat oven to 180C.
Line 2 baking trays with baking paper.
Cream the butter.  Add the sugar gradually (I use a stand mixer), beating until the mixture is light and fluffy.
Sift the flour, rice flour and salt together.
Work in the flour to the butter mixture gradually until the mixture is just combined.
Knead the mixture to bring together to a dough, with a very light hand. (I do this in the bowl.)
Divide the dough in half and roll each half out to a 3-4 cm log.
Wrap in clingwrap and refrigerate for half an hour to an hour.
Slice the logs into 1-2 cm thickness, depending on your fancy.
Place then 10mm apart on a baking tray and prick each piece all over with a fork.
Bake for 20-25 minutes until crisp and straw-coloured. (Non-gluten free shortbreads will be quicker to bake, probably only 15-20 minutes.)
Please Note: If using individual shortbread moulds, roll the dough out and cut to fit the shape before imprinting the shortbread dough. Then place then gently on the lined tray.
Cool down on wire racks.
Makes about 20-25 pieces.
The shortbread is adapted from a Margaret Fulton recipe.
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Pandemic Apple Slice

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Ahh, the pandemic. What to say when so much has already been said? During lockdown, like so many others, I veered between being happily ensconced in the safety of home, only to find myself the next day, pacing the house like a caged lion. Wistfully remembering happier days involving family, friends, cafes, restaurants and someone else’s cooking. Good days were spent helping kids with schoolwork, baking, cooking, cleaning, tidying, sorting, exercising, playing games with family and watching movies. (Other days that were ‘less good’, were spent watching too much Tiger King on Netflix, drinking too much wine and freaking out…just a wee bit.) There is no ‘upside’ in a pandemic but with the Yak working from home, we got to spend precious time as a family that we had never experienced before.

Personally, the major downer in all of this, has been missing seeing Mum. No more Thursday morning market visits, dinners and especially, no hugs since March. Being over that ‘certain age’ and in the process of sorting out a pre-existing lung condition, meant strict self-isolation for our Mum. And whilst phone conversations and brief chats from the end of her driveway may have grown tiresome, (especially for her), it was a constant reminder of how important it is that we all did the right thing. And that we all still continue to do the right thing, ensuring that we protect those who are most vulnerable and ourselves.

This is not a whinge, I was very grateful to see her, even from a distance. My husband is unable to go back to the UK to see his Mum and as she is medically vulnerable, God knows when he will see her again. Other friends are in the same situation as him, with family in far away countries that they cannot go home to and visit. So many jobs lost, so many struggling and my heart breaks for all of those who were unable to and still cannot, visit family in aged care. Let alone and even more so, for those have lost loved ones forever, to this damn virus.

In Sydney and NSW Australia, we are currently hovering in a strange place, Covid wise. Kids are back at school here but sadly, Melbourne and parts of Victoria are back in lockdown with infection rates and deaths growing scarily by the day. In NSW, Covid clusters are occurring but at a slower rate. Some restrictions have just came back into place regarding numbers at restaurants and at social gatherings. We are on tenterhooks, waiting for the next shoe to drop. Hoping that we can all make sensible choices and keep one another safe.

Recently and cautiously we have seen a little more of Mum. (Although that may have to go back on hold considering the last few days of community infection rates.) Her condition is now under treatment and we have enjoyed carefully curated coffee catch ups outside and one or two short, socially distanced visits from one faraway couch to another. Baking this apple slice for afternoon tea on one of these visits, was my way of letting her know how very much I love, miss and appreciate her. There are no guarantees of a tomorrow for any of us and time is so very precious. This delicious slice was a recipe that she passed along to me and has become a firm family favourite. It is simple, quick and delicious. Give it a whirl, it’s a food hug you can give when you can’t give a proper hug.

PANDEMIC APPLE SLICE

WHAT YOU NEED
3 apples, peeled, cored and diced (1 cm)
1 tbl lemon juice
1 tsp vanilla bean paste
280g self raising gf flour
(Or 280g plain gf flour with 4 tsps baking powder and a 1/4 tsp salt.)
1 cup caster sugar
125g butter
1 egg, lightly beaten
1/4 cup milk

HOW YOU DO IT
Preheat the oven to 180C.
Toss the prepared apples in the lemon juice to ensure they don’t go brown, add vanilla and stir through.
Combine the flour and sugar in a large mixing bowl then add the apples and stir through.
Melt the butter in a small saucepan or in a small bowl in the microwave.
Pour the cooled butter, beaten egg and milk into the flour and apple mixture and stir until combined.
Tip the mixture into a lined tin and bake for 35-40 minutes until the top is golden brown and a skewer inserted into the middle comes out clean.
Can keep up to 3 days.

Cooking Notes: If you don’t require this slice to be gluten free, substitute for 2 cups regular self-raising flour. I sometimes add a teaspoon of cinnamon depending on my mood.

Original non-tweaked and non gluten-free recipe found here:

Apple slice

 

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Chocolate and orange shortbread

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This is my Christmas shortbread nod to the classic Terry’s Chocolate Orange. For those of you not ‘in the know’, this orange shaped chocolate ball is mixed with orange oil and like a real orange, is divided into 20 segments and wrapped in orange skin patterned foil. Growing up in the UK, the Yak would receive one of these coveted confectionary treats in his stocking every Christmas. They were a once a year treat and he and his sister Joanne absolutely loved them. They would eat them over a period of two weeks, showing great restraint and only savouring a small piece every day.

I originally tried dipping this shortbread in chocolate but it was such a palaver that I took the easy way out and added the chocolate to the mixture. It has become one of the Yaks favourite shortbread combos. However, it certainly doesn’t last as long as his Terry’s Chocolate Oranges used to.

CHOCOLATE AND ORANGE SHORTBREAD

WHAT YOU NEED
250g butter
Zest of two oranges
1/2 cup caster sugar
2 3/4 cups of gluten free plain flour or regular plain flour
1/4 cup rice flour
90g dark chocolate, finely chopped

HOW YOU DO IT
Preheat oven to 180C.
Line 2 baking trays with baking paper and sift the flours together into a bowl.
Add the zested orange to the butter then cream the butter. Add the sugar gradually (I use a stand mixer), beating until the mixture is light and fluffy.
Sift the flour and rice flour together then stir the chocolate through the flour.
Work in the flour to the butter mixture gradually until the mixture is just combined.
Knead the mixture lightly to bring together to a dough, with a very light hand. (I do this in the bowl.)
Divide the dough in half and if using a shortbread mould, press into the mould. Otherwise, roll each half out to a 3-4 cm log. Wrap in clingwrap and refrigerate for half an hour to an hour.
Slice the logs into 1-2 cm thickness, depending on your fancy, place 10mm apart on a baking tray and prick each piece all over with a fork.
Bake for 20-25 minutes until crisp and straw-coloured. (Non-gluten free shortbreads will be quicker to bake, probably only 20 minutes.) If using a shortbread mould, it will take 35-45 minutes. Let it cool in the mould completely before turning out.
Cool down on wire racks.
Makes about 20-25 pieces.

The shortbread is adapted from a Margaret Fulton recipe and the rest is Cheergerm.

For more of my shortbread recipes:

Gluten free macadamia and lemon shortbread

Gluten free pecan and vanilla shortbread

Ginger shortbread for Christmas

Gluten free lemon biscuits

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Winter has certainly hit Sydney. Looking out onto a dreary garden scene, I observe a sun-deprived browning lawn, fallen twigs and leaves from recent strong winds and the remnants of summer herbs. The bright spot in my view is the lemon trees. We are enjoying an abundance of citrus but there are only so many cakes, biscuits and slices you can bake.

My next food goal is to ‘put up’ (as would they say in the old days) some Moroccan/Middle Eastern preserved lemons. In my minds eye, I envisage opening a jar of homemade bottled sunshine to chuck into a slow-cooked tagine or sprinkle atop an autumnal salad. Bathing in a feeling of culinary superiority, wearing muted linen colours, my well-manicured hands clutching a coffee mug in the very latest in ceramic serving ware. Totally ‘Instagrammable.’

Back to reality, I hoist my daggy tracksuits up around my waist. These biscuits are delicate, zesty,  wonderfully easy to make and are much akin to shortbread. Next time (there will be a next time), I will double the recipe.

Gluten free lemon biscuits

WHAT YOU NEED
100g butter, softened
1/2 cup white sugar
1/4 cup lemon juice
1 tbl lemon zest (I used the rind of 1 large lemon)
1 3/4 cup gluten free flour
1/4 cup rice flour

HOW YOU DO IT
Preheat the oven to 180C and line two baking tray with baking paper.
Combine the butter, sugar, juice and zest in a bowl and beat until combined.
Sift in the gluten free flour and rice flour and stir until smooth.
Form the dough into a ball, wrap and refrigerate for 30 minutes.
Remove from the refrigerator and pinch off about 1 large tablespoon of dough and roll into balls. Place them on the trays, 5cm apart. Flatten them with a fork ever so lightly.
Bake for 15-20minutes or until they start to brown around the edges.

Makes about 18 bikkies.

Recipe from the following website, with a few small adaptations.

http://allrecipes.com.au/recipe/26080/gluten-free-lemon-biscuits.aspx

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Gluten Free Mac n Cheese – Rick Stein stylin

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In an attempt to involve our kidlets in the cooking and ‘not just eating process’, a decree has been passed in our household (royally of course) that ‘each child shall take turn-a-bout choosing and cooking Sunday’s dinner with their Mum’. We took a respite from this over the Christmas and school break but once those holiday shenanigans ended we began again. This mother of two boys is determined to ensure that our lads eventually leave home (albeit in their early thirties) with the ability to cook a decent repetoire of dishes.

Kid 1, on the cusp of turning 14, decided that after watching Rick Stein cook up a decadent version of Mac n Cheese (Macaroni and Cheese for those that may not know), that this would be the dish for him. We have since renamed it ‘Heart Attack on a Plate.’ But my, how very delicious it was. To save precious energy (I am old and he is, well, an adolescent), we decided that the dish had to be entirely gluten free and vegetarian. Frankly, we couldn’t be arsed bothered making two different versions. And guess what, none of us cared.

Well, The Yak actually cared a great deal as he truly loved this old school classic. I mean, really, dangerously, intimately loved it. Hence, we cannot make it again for a very long time. Our parental ageing bodies cannot take this amount of saturated fat too often, even if the youngsters can. However, if you are looking for a moreish, autumnal or winters, tasty, zingy, creamy, monstrously wonderful comfort dish, this is it. Don’t baulk at the amount of cheese, keep grating. Its a veritable mountain but it is required. (The next Mac n Cheese I make will be a healthier version, you will hear the complaints globally but that’s the way the cheese grates, or well, doesn’t.)

GLUTEN FREE MAC N CHEESE

WHAT YOU NEED
100g butter
100 g gluten free flour
1 tsp Dijon mustard
1.2 litres milk (I used low fat but the orignal recipe calls for full fat)
75 ml double cream
1 bay leaf
400g mature cheddar grated
Pinch freshly grated nutmeg (or dried if you don’t have fresh)
500g of your favourite gluten free dried macaroni
60g gluten free breadcrumbs
50g Parmesan
Salt and freshly ground black pepper

HOW YOU DO IT
Preheat oven to 200C (or 180C fan-forced) and grease a 35x20cm ovenproof dish.
Melt the butter in a medium size saucepan then stir in the flour and cook for two to three minute until the mixture (roux) starts to bubble.
Add the mustard and remove the pan from the heat, add the milk, cream and bay leaf and quickly whisk together.
Return the pan to a medium heat and continue to stir constantly until the mixture starts to thicken and boil.
Remove the saucepan from the heat, remove the bay leaf and add the cheddar. Stir until the cheese has melted then season well with black pepper and nutmeg.
Bring a large pan of salted water to the boil and cook the macaroni until al dente as per the packet instructions, usually around 8-10 minutes. Drain and add the pasta to the sauce.
Pour the mixture into the ovenproof dish. Mix the breadcrumbs and Parmesan together and sprinkle over the top.
Bake for 30-40 minutes until golden brown and bubbling and serve immediately.

Cooking Notes: Choosing a decent gluten free pasta is a veritable minefield, to avoid too many white starchy carbohydrates I will often use a buckwheat pasta for The Yak. For this recipe we used a generic supermarket brand corn and rice pasta which was actually OK but that was only because the people in my life cannot follow a simple shopping instruction. Thus far, the best ‘most like wheat based pasta’ gluten free pasta I have ever purchased, is the fairly new gluten free Barilla pasta range. I am not paid to say this, nobody pays me to say anything, although I wish they would. I would also happily be paid not to say anything at all. I am open to all offers.

A slight adaptation of a Rick Stein recipe. Go here for the original non-gluten free and non-vegetarian recipe for those of you who don’t have to care.

Rick Steins Mac n Cheese

I never usually comment on my photos but I had to state that this photo cracks me up. Our lad is standing in exactly the same way that I often do. It is also the same way that my physio has told me off for as it is not good for your spine alignment. It seems to be that very little in this post is actually ‘good for you’ but frankly, cest la vie!

Gluten free pecan and vanilla shortbread

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This is the pointy part of the year when our ‘busy’ lifestyles become more hectic than usual. Fighting for a carparking space and battling the multitudes at crowded shopping malls is not my idea of a good time. Completing my present purchasing early, allows me to enjoy the process and maintain some semblance of sanity.

When I think of childhood Christmases, certain gifts I received stand out (hello wholesome Sindy doll, no pneumatic Barbie for me.) What I remember most however, is that feeling where the world has slowed down. Of spending it with my crazy beautiful family, of the steadfast family friends who tethered us, of decorated pine trees hauled from the paddock next door fat and laden down with old school tinsel, Dads long walking socks used as Christmas stockings stuffed full of small and thoughtful delights.

I think of all the delicious things we ate; shiny glazed hams studded with cloves, homemade pavlovas crunchy on the outside and gooey in the middle, enough boiled new potatoes to feed an army and freshly shelled green peas – a job shared by all. Of scorching hot days when our bums stuck to vinyl car seats, us kids making whirlpools in above-ground swimming pools and running wild through sprinklers in baggy one-piece swimming cozzies. I hope one day, my own children will look back and remember the traditions created and moments spent together and not the ‘stuff’ that they received.

My goal has always been to spend the last week before Christmas away from the shops. Soaking in the festive feeling, spending time with loved ones, enjoying the Christmas lights on our street and of course baking shortbread for Christmas gifts. This year I find myself in the kitchen as the temperatures in our part of Sydney soar into the high thirties and low forties. (Celsius that is.) Working with butter in extreme heat is tricky but is manageable if you work fast. I do admit to turning on the air-conditioning once the oven starts to warm up. Pecan and vanilla is a winning combination and so far, no-one has complained. (They wouldn’t want to, there’s no saying what an overheated possibly perimenopausal baker might do if offended.)

Christmas isn’t always an easy time. Grief, pressure, depression,ill-health, financial woes and difficult family dynamics don’t just disappear because the calendar tells us it’s December. Terrible things happen at any time of the year and not everyone has it good. With that in mind; whatever you do or don’t bake this Christmas and whatever kind of Christmas you are experiencing, I wish you good tidings, peace and love.

GLUTEN FREE PECAN AND VANILLA SHORTBREAD

WHAT YOU NEED
250g butter, room temperature
1/2 cup caster sugar
1/2 tsp vanilla bean paste or 1 tsp vanilla essence
2 3/4 cups plain gluten free flour (for non gluten-free shortbread use the same amount of plain flour)
1/4 cup rice flour
1/4 tsp fine salt
1/2 cup finely chopped pecans

HOW YOU DO IT
Preheat oven to 170C.
Line 2 baking trays with baking paper and sift the flours and salt together into a bowl.
Cream the butter and add the sugar gradually (I used a mixer), beating until the mixture is light and fluffy.
Add the vanilla and mix until evenly dispersed.
Work in the flour gradually until the mixture is just combined.
Add the pecans and give the mixture another quick mix.
Knead the mixture lightly in the bowl for a few minutes to bring it together.
Divide the dough in half, roll each half out to a 3-4 cm log. Wrap in clingwrap and refrigerate for half an hour to an hour.
Slice the logs into 1-2 cm thickness, depending on your fancy, place 10mm apart on a baking tray and prick each piece all over with a fork.
Bake for 20-25 minutes until crisp and straw-coloured. (Regular shortbread will be quicker to bake, probably only 15-20 minutes.)
Cool down on wire racks.
Makes about 20-25 pieces.

A Cheergerm Adaptation of a Margaret Fulton recipe.

Cooking Notes: Gluten free shortbread can be delicate creatures so please handle carefully when rolling and cutting. When adding the flour to the mixture, I pop a teatowel over the mixer to stop the flour ‘floofling’ (an exact culinary term) all over the joint.

Maple syrup muffins, gluten free

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Since moving to the northern suburbs of Sydney and its bush surroundings, a particular bird has become my steadfast night time companion. A birdwatching neighbour assisted me in identifying the resonant hoot of this avian creature. It is the smallest and most common owl in Australia, the Southern Boobook. (Or as I have nicknamed it, ‘The Hoo Hoo Bird’.) It’s voice capacity seems far beyond its body weight, some would say this fact may explain my feelings of kinship towards this evening songbird.

It’s nocturnal call has become a comforting, rhythmical backdrop to what I have dubbed the ‘3 am blues’. Upon waking around that particular hour; every bad thought, hideous possibility and nightmarish circumstance comes to mind. And due to the hour, it feels unbeatable, unbearable and imminently possible.

Too many times to mention has the rhythmic far off call of the Boobook been my lullaby back to the realm of peace and slumber. Lately, this owl has begun to roost very near our house. The closest I have ever heard it. As I write, my eyes droop and my head nods in a Pavlovian response to its soothing call, lulling me to the Land of Nod.

Oh beautiful bird, thank you for your gift of sleep during restless nights of dark thoughts, wakeful breastfeeding babies, anxious parent emotions, vomiting children, snoring husbands, asthmatic lads, grieving nights and wide eyed ‘what if’ overthinking. I wish you propagation, the protection of your bush environment, delicious treats and the continuing joy of your nightly call.

These gluten free muffins are on steady rotation in our household. The recipe doesn’t contain any refined sugar, only maple syrup which gives them a floral, caramel flavour. They are tender, not too sweet and are best eaten on the day (or day after) they are baked.

MAPLE SYRUP MUFFINS, GLUTEN FREE

WHAT YOU NEED
350g gf flour (see cooking notes)
2 tsps baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3 eggs (70g)
1 cup buttermilk
1/2 cup maple syrup
1/2 cup grapeseed oil
2 tbl maple syrup extra for glazing

HOW YOU DO IT
Preheat the oven to 200C (or 190 fan forced.) Place muffin papers into a 12 hole muffin tin. Spray lightly with baking oil to ensure easy removal.
Sieve all the dry ingredients into a medium sized bowl.
In a separate bowl, beat the eggs then add the buttermilk, maple syrup and grapeseed oil and stir well.
Add the wet ingredients to the dry ingredients and mix to combine. Spoon the mixture into the muffin papers and bake for 20 minutes.
Remove from the oven onto a cooling rack and using a pastry brush, brush the extra maple syrup over the top of the muffins whilst they are still hot.
Eat them.

Cooking notes:
In regards to gluten free flour for these muffins, I like to use a blend and this will change depending on what I have on hand. The two blends that provide a lovely, tender muffin are: A. 150g chestnut flour and 200g plain gf flour blend such as the Orgran brand. B. 100g Bobs Red Mill All Purpose Baking Flour and 250g plain gf flour.
If you don’t have buttermilk you can make your own by adding 1 tbl of lemon or vinegar to 1 cup of buttermilk and let it stand for 10 to 15 minutes.

Maple syrup muffins original recipe link

The call of the Southern Boobook

Sautéed cabbage

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Cabbage is supposedly the latest ‘it’ vegetable, the suddenly fashionable ‘new kid on the block’. It’s in the zeitgeist and cauliflower has been kicked to the curb and replaced with the humble cabbage.

Dear Cabbage, please know that I have always loved you. When you were the wallflower, the last kid picked for handball and the lonely vegetable left sitting on the veggie stand. Eastern Europe stood by you when so many others shunned you. You are delicious whether eaten raw, cooked, pickled and fermented.

Cabbage, I am happy that you are having your day in the sun. Please know that those of us who have always been your stalwart supporters, will still be here when your fifteen minutes of fame finally ends.

SAUTÉED CABBAGE

WHAT YOU NEED
3 tbls olive oil
50g butter
400g red cabbage, finely sliced
400g white cabbage, finely sliced
1 medium onion, finely sliced
2 cloves garlic, crushed
1/4 cup cold water
Salt and pepper
1/2 small lemon

HOW YOU DO IT
Heat a large frying pan on a medium heat then add the olive oil and butter.
Once the butter has melted, sauté the onion for a few minutes, then add the cabbage and stir until the cabbage is well coated with the butter and oil.
Add the garlic and cook for 1 minute, stirring continuously. Add 1/4 cup of water and bring to the boil then reduce the heat and cook, stirring occasionally for around 30 minutes until the cabbage is soft, tender and starts to caramelise. (If you want crunchier cabbage, just cook it for less time.)
Squeeze the half a lemon over the dish and season to taste with salt and pepper and serve alongside whatever your heart desires.

Cooking Notes:
I sometimes add 1/2 tsp caraway seeds with the garlic if I have them.
My hard taskmaster erstwhile editor (aka The Yak) wants me to explain the terminology ‘sauté’. Sauté means to cook quickly in a small amount of fat in a sauté pan or fry pan, over a medium to high heat for a short time.

A Cheergerm version of a dish that has been around a very long time

Nectarine clafoutis, gluten free

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Being the daughter of a woman raised on a New Zealand orchard, it was my destiny to adore stone fruit of all types. Fuzzy floral scented peaches, delicate orange tinged apricots, plums of varying sour-sweetness, luscious ruby-red cherries (that also served as wonderful edible earrings) and of course fragrant white or yellow honey-fleshed nectarines. This abundance of stone fruit speaks directly to my heart of summer, sweet memories and our family history.

Once they start appearing at our local markets, bags of fruit appear in our household and are eaten ‘au natural’, sweet juices dribbling down chins or baked into various desserts and sweet treats. Mr Bagpipes (aka Dad, aka Sweet Tooth Pants) was coming for lunch, hence a fast and easy confection was called for. I whipped this up as quick as a flash (for much of my best work is done at the last minute dontcha know?) Procrastinators unite, is there a club I can join?

The fancy sounding clafoutis (pronounced klah-foo-tee), originates in France and is a sweet eggy batter that is poured over fruit (traditionally cherries) and baked into a light airy custard-like pudding. This would be delicious with any stone fruit but I had an oversupply of nectarines. It is best served straight from the oven as it does deflate rather quickly. (Much as my heart did when Donald Trump was elected President.) Enjoy this summery dessert, we did.

NECTARINE CLAFOUTIS

WHAT YOU NEED
3 eggs
1/2 cup sugar
1 cup milk
60g butter, melted
90g gluten free plain flour
1/4 tsp vanilla bean powder (or 1/4 tsp vanilla essence)
4 nectarines, washed, sliced and de-stoned (300g once destoned)

HOW YOU DO IT
Preheat the oven to 180C.
Grease a pie or baking dish with butter (I used a 29cm X 20cm baking dish).
Whisk the eggs and sugar together until well combined. (If you are using vanilla essence add it here.)
Whisk in the milk then add the butter, sifted flour and vanilla bean powder, stirring until just combined.
Pour the batter into the prepared dish.
Arrange the nectarine slices over the batter in a pattern that is pleasing to your eye and heart.
Bake for 30-35 minutes until puffy and golden and a skewer inserted into the centre comes out clean. Best served straight after baking as it does deflate somewhat. Great with a wee dollop of ice-cream, cream or creme-fraiche.

A Cheergerm adaptation of a bunch of clafoutis recipes.

Gluten free weet-bix slice and The Mo Theory

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Kid 1 has ‘a moustache theory’. He believes that anyone with a ‘mo’, immediately feels more confident and intimidating than someone without one. Gunna go grow me one….

Until then, the baking goes on, regardless of an outstanding insufficiency of facial hair. My standard weetbix slice uses a creamed butter method but sometimes, you just can’t be arsed bothered with all that malarkey. So a melt and mix slice was required, I had been wanting to use gluten free weetbix for a wee while now. (The Yak was a very happy little coeliac when a certain company started producing these iconic baked breakfast bricks using gluten free sorghum flakes.) This recipe works a treat and is nice and quick.

All of you wheat tolerant out there may be thinking, big whoop. Our Yak is no cry baby and as we all know, far worse things happen than being a coeliac. It’s just that every now and again, he wants to eat something that is as delicious as the original memory of a dish ever was. This is one of those dishes.

Whether ye be coeliac, gluten intolerant or just experimental, ye will not be unhappy. (But if ye are, dont tell me. Well go on, if you really must.)

GLUTEN FREE MELT AND MIX WEETBIX SLICE

WHAT YOU NEED
3 plain gluten-free weetbix
1 3/4 cups gluten-free self-raising flour
1 tbl cocoa powder
3/4 cup brown sugar
1 cup dessicated coconut
125g butter, melted
2 tbl milk

Icing
3/4 cup icing sugar
2 tbl Cocoa powder
50g butter
1 tbl hot water
3 tbl extra dessicated coconut (you can get some super nice organic and sulphur free coconut from health food shops these days.)

HOW YOU DO IT
Preheat the oven to 180C (170C fan-forced) and line a 26cm X 18 cm tin with baking paper.
Crumble the weetbix finely into a large bowl.
Sift over the flour and cocoa.
Stir through the sugar and coconut until all ingredients are combined.
Add the butter and stir then add the milk and stir again until well combined.
Spoon the mixture into the prepared tin and press down firmly (I use my fingers).
Bake for 20-25 minutes.
Allow to cool.
Sift icing sugar and cocoa together into a medium sized bowl. Add the butter then the hot water and stir until runny.
Pour the icing over the cooled slice and spread. Sprinkle the coconut over immediately. Let the icing set then cut the slice into squares.
Makes, well, enough.

A Cheergerm adaptation of a recipe from the Best Recipes website. Link follows.

Footnote: (Or is that ‘thumbnote?) My wrinkly thumb has somewhat of a starring role in these photos, deepest apologies.

http://www.bestrecipes.com.au/recipe/weet-bix-slice-L5572.html