You do have to feel for the little ones, its been a long start to the school year with the bulk of school year seemingly over and with little in the way of a break, we have decided to have a pretty slow and uneventful week at home. The first half of the school year has been pretty full on and you can see it in them – they (at least our 2 our) are very exhausted. The second half of the school year for us, now has 2 lots of 2 weeks off before the summer holidays. It just seems like it’s all down hill from here 🙂 A bit like Wednesday is Hump Day, so February/March is Hump Month! That’s a new phrase….
This month also sees Noah’s annual Coeliac check up and this year the hospital seem to have got their act together (not that it was ever disorganised – North Staffs have been fantastic) in that now we can get Noah’s blood tested, a week before the actual appointment. So come appointment day we can actually discuss his progress and concerns. Taking the blood for the test has never been Noah’s favourite time of year, by association a trip to the hospital has nearly always meant some form of pain. You can’t blame him really, but this year he was particularly brave and the visit passed almost without a tear. The promise of some Pokémon Trading Cards might have helped…. So more on the results later. For now we’ll enjoy the rest of the half term with a spot of laziness.
One thing that has though happened is that I have now found a new cake treat that Noah enjoys. Gluten Free Cherry and Marzipan Shortbread.
Line a baking tray roughly 20x10x3cm with greaseproof and preheat the oven to Gas 2/140c
- 200g diced butter
- 200g rice flour
- 100g caster sugar (plus a little extra for dusting – 2 tablespoons)
- 100g cornflour
- 3/4 teaspoon xanthum gum
- 150g marzipan
- 1 small jar (225g) of Opie’s Cocktail Cherries – drained and dried (with paper/kitchen towel)
Put the butter, sugar and flours into a food processor and blitz for about a minute until you have fine breadcrumbs. Remove from the food processor bowl and bring the mixture together to form a dough ball – divide this into 2.
Roll out one half of the dough to the size of your tin and then sprinkle the surface with the cherries and the marzipan – broken up into small pieces.
Roll out your second piece of shortbread dough and place over the top and lightly press down, taking care not to break the surface but to get a nice seal at the edges. No need to brush them with anything though.
Place into the middle of the oven and bake slowly for about 35 – 40 mins until a light brown colour has been achieved.
Remove from the oven – sprinkle with about 2 tablespoons of extra caster sugar – and leave to completely cool in the tin before removing and cutting into 15 squares – or larger depending on your appetite.
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