At New Year my eldest stepson decided he wanted to make a giant jaffa cake for dessert on New Year’s Day and I was so impressed with it that I decided to have a bash at making one myself. It feels a bit naughty to put this up on the website because it’s so utterly easy to make, especially when you just buy a ready-made gluten-free sponge to use, but I can completely justify it because it’s delicious and that’s all that matters.
Copyright protected by Digiprove © 2018Tag: #glutenfreebiscuits
Rice Crispy Cakes (makes 18)
Rice crispy cakes always remind me of being a kid because it was one of the first ‘bakes’ I learned how to make myself. I probably made them for a jumble sale that we were having at Brownies or a festive event at primary school, but regardless of the occasion you could be guaranteed that they would sell out.
Copyright protected by Digiprove © 2017Biscuit Christmas Tree (serves 8-10)
The chatter about Christmas has been well upon us since the start of October, so it’s given me quite a lot of time to think about what I like to cook around Christmastime. I tend to always make a Christmas cake at the end of November, albeit a FODMAP friendly version that’s very light on the dried fruit, but not everyone enjoys fruit cake so it’s nice to have an alternative to hand when people come to visit, such as this biscuit Christmas tree.
Copyright protected by Digiprove © 2017Gingerbread People (makes 12-14)
At Christmas time you can’t beat munching delicious gender-neutral biscuit gingerbread people. I just love the fragrant Christmassy warmth that ginger brings to biscuit dough. I might be a bit odd in this respect, but I don’t like my gingerbread to be really hard. There’s nothing worse than hurting your gums on a piece of overly-hard biscuit, so I much prefer a gentle, crumblier, but still robust biscuit texture. This is achieved by using custard powder in the mix, which also adds a vanilla flavour to the gingerbread people.
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