Roasted Cashew and Sweet Potato Salad

Ingredients

Continue reading “Roasted Cashew and Sweet Potato Salad”

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Christmas Gingerbread – Gluten Free

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Ingredients

  • 125gm butter
  • 2 tablespoons golden syrup
  • 3/4 cup brown sugar
  • 1 egg, lightly beaten
  • 2 3/4 cup gluten free self raising flour, sifted
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons ground ginger
  • icing sugar to dust

Method

  1. Preheat oven to 150’C.
  2. Prepare baking trays by lining with baking paper.
  3. In a saucepan over low heat, melt butter, golden syrup and brown sugar. Stir constantly until sugar has dissolved and mixture is smooth and allow to cool.
  4. Add egg to the mixture and stir to combine.
  5. Add flour, salt and ginger and mix until well combined.
  6. Portion the dough into 2 and shape into circles, wrapping in cling wrap. Refrigerate for 1 hour.
  7. Roll out the dough in portions until 5mm thick.
  8. Cut out shapes with your Christmas cookie cutters and place onto lined baking trays.
  9. Bake for 12 minutes or until lightly golden brown.
  10. Allow to cool and dust with icing sugar.

E.

Honeycomb Christmas Slice – Gluten Free

6DFDF925-3E09-45EF-A0EF-47AAC70B4E9FIngredients

  • 100gm unsalted butter
  • 1/2 cup sweetened condensed milk
  • 250gm Gluten Free chocolate chip biscuits, crushed
  • 3 x 50gm Cadbury Crunchie chocolate bars, crushed
  • 200gm dark cooking chocolate
  • 2 teaspoons vegetable oil
  • Red and green icing for decorating

Method

  1. Melt butter and condensed milk in a small saucepan over low heat.
  2. Add to crushed biscuits and Crunchie bar in a bowl and mix well.
  3. Press firmly into a greased square slice pan 20cmx20cm and refrigerate for 1 hour or until set.
  4. Melt chocolate and oil in small saucepan over low heat. Pour over slice base and refrigerate for 1 hour or until set.
  5. Decorate with red and green icing. Once icing has hardened, cut into pieces and serve.

E.