And not a soggy bottom in sight.
I seem to be getting through my list of bakes to convert to gluten free. There was the chocolate mini rolls last year, thanks to the new series of The Great British Bake Off.
Then there was the creation of the gluten free ‘double decker’ bar… home-made nougat….ummmm 😀
Now, the gluten free Paradise Slice. But without the coconut….it’s not my favourite. Currently found in a local high street coffee chain
This is a 2 part bake, so line a small cake tin (26x16x3cm) with greaseproof paper and Preheat the oven to Gas 4, 180c, 160c fan.
For the shortbread;
– 75g soft butter
– 40g caster sugar
– 80g rice flour
– 40g cornflour
Beat the butter and sugar until, light and fluffy. Sieve the two flours together onto the butter and mix until fully combined and bring together to form a dough.
Now this is a small amount of shortbread and I found it easier to roll this out, to the size of the tin, but placing the dough onto the greaseproof, covering with cling film and the rolling out to fit the size of the tin. Remove the cling film before baking, then bake the shortbread for 10 minutes. Remove from the oven and cool completely before spreading the jam.
For the next bit;
150g Raspberry jam (or other dependent on taste)
90g soft butter
90g caster sugar
60g ground almonds
30g gluten free oats
90g dried fruit
40g halved glacé cherries
1 teaspoon almond essence
Once you have spread your jam, beat the butter and the sugar until light and fluffy, beat in the eggs one at a time, mix in the almonds, oats, rice flour and essence, then stir in the dried fruit and glacé cherries. Pour onto the jam, shortbread and bake for 25 – 30 minutes. There should be a light bronzed top. Allow to completely cool in the tin before removing and slicing – as 9 big slices or 18 bite size pieces.