Gluten Free Millionaires Shortbread-Easter Mash Up

Gluten Free Easter Millionaires Shortbread

An updated recipe to the one I wrote last year. And to be honest, I know its not yet Easter, but the Easter Eggs are in the supermarkets and I couldn’t keep this to myself until then, so here it is. It when down very well with colleagues and Noah alike. I had to share it sooner rather than later. Just when everyone is looking to Mothers Day! Oh…I’d better check what Noah’s Mum would like me to bake for that……

Gluten free Millionaires Shortbread Easter-Mash-Up

I used an 8″X11″ cake tin, lined with greaseproof

Pre heat the oven to Gas 2 – middle shelf for baking

Cream together 60g Caster Sugar and 120g soft butter. Then mix in 120g of Dove Farm Rice Flour, 75g Cornflour, plus 1/4 teaspoon of Xanthum Gum. Mix together to bring together to form a  dough.

Press this into the cake tin. Ensuring you get into the corners and level this off. I used the back of a spoon.

Bake this for approx. 25-30 mins. it should have a light brown tinge. Remove from the oven and leave to cool, before putting the next bit on.

For the caramel – dissolve 80g of dark brown sugar with 80g of butter, in a heavy based saucepan. This takes a couple of minutes, but you must ensure all the sugar is dissolved. Stir continuously so that the mix doesn’t burn or stick to the bottom of the pan. Then pour in one tin (397g) of Carnation Condensed milk and over a medium heat stir this until it begins to bubble and thicken. About 4 mins. Pour this over the cooled shortbread and again, leave to cool.

For the topping – melt in a bowl, set in a saucepan over simmering water (don’t let the bowl touch the water) 180g Belgian Milk Chocolate (I use Callebaut) pour then, over the cooled and now set caramel.

Then scatter over 4 Cadbury Crème Eggs cut in half, Cadburys Mini Eggs and some large Chocolate Buttons oh, and 2 small Cadburys Crunchies, just crushed in your hands.

Cool again – can be quicken if you leave the cake in the fridge. But if you leave to cool, covered, at room temperature it will be easier to cut. Once cooled you can cut into as many squares as you want and into any size.

Enjoy and let me know how you get on.

 

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Gluten free Chocolate Sponge Bites

So a certain mass bakery producer makes lovely French fancies. To begin with I wanted to look at creating something similar, but obviously gluten free it.

But number 1 daughter came up with another idea. I’d recently bought a jar of ‘Fluff’ marshmallow spread (for another idea, yet to come to light……). ‘What about this jar, dad?’ Ha ha!!! Who needs large mass bakery producers 😉

Gluten free Chocolate Marshmallow Bites

Not a tricky recipe but it does involve a bit of patience and a bit of time.  10 mins to prep and make the cake, about 20 minutes to bake the cake, an hour or so to let the cake cool. 10 mins to melt the chocolate and then about 20 minutes to coat the bites in the chocolate. So roughly a couple of hours. If you are in a rush. I managed to stretch it out over an afternoon.

Preheat the oven to gas 4, 180c and line a baking tin. I used a tin 27cm long, 20cm wide and 4 cm deep. It was ideal, as I didn’t want the Bites to be too big.

This is an all-in-one mix, so into your mixing bowl place;

100g soft butter

100g caster sugar

2 eggs

120g Dove Farm Self Raising Flour

1/4 tsp bicarbonate of soda

30g ground almonds

1 teaspoon Vanilla Essence

And a splash of milk should the mix be a little heavy.

Mix until you have a creamy consistency, should take a couple of minutes. Then pour into the prepared baking tin and bake for about 20 minutes.

Leave to cool.

You’ll then need 1/2 a jar of Fluff Marshmallow and roughly 400g melted chocolate. I used Callebaut milk chocolate, plus 40g of dark chocolate to decorate.

Remove the cake from the greaseproof lining and trim the edges of the sponge to make it nice and straight. Then cut the rectangle of sponge into 28 small squares ( 7×4 ). Then cut the squares in half to create 2 halves! I used a piping bag to pipe the Marshmallow onto each small square and then popped the top back on. Like a little sponge sandwich!

Then using the melted chocolate coat each sandwiched cake bite in chocolate. Balance each piece of cake on a fork, and spoon over the melted chocolate. Using another fork, I pushed the covered ‘Bite’ onto a piece of greaseproof paper to set.  I then melted about 50g of dark chocolate and drizzled this over the finished Bite for decoration.

Leave to set and enjoy 😀😀