Gluten and Dairy Free Linzer Biscuits

serves / makes 16 Linzer Biscuits
15 prep time
15 mins cooking time

Ingredient

  • 225g dairy free spread
  • 150g icing sugar
  • 1 egg
  • 350g gluten free plain flour
  • 2 tablespoons raspberry jam

Method

  1. Cream the butter and icing sugar together for about two minutes, until light and fluffy
  2. Add the egg and mix until fully combined
  3. Add the flour and mix to combine
  4. Place the dough in cling film and chill in the fridge for an hour or in the freezer for 10 minutes if you are short for time
  5. Dust a work surface or board with a sprinkle of icing sugar
  6. Preheat the oven to 180 oC and line two baking sheets with either tinfoil or baking parchment
  7. Roll out the dough until about 3-5mm thick
  8. Cut out 16 cookies using a cookie cutter of your choice
  9. Stamp out another shape in the middle of half of the biscuits and remove so you have a window
  10. Place on a baking sheet
  11. Bake for about 12-15 minutes
  12. Cool the cookies on a wire rack
  13. Sandwich together a plain cookie and a stamped out cookie with jam
  14. Fill the stamped out shape with jam and dust with icing sugar

Vintage Recipe Post – Gluten & Dairy Free Christmas Fudge

Hello everyone

I can’t believe it is so close to Christmas already!  I’ve only got this vintage recipe for Christmas fudge I shared last year and a new recipe for Linzer biscuits and that’s my Christmas recipes over for another year.

This fudge recipe is super rich and creamy but ridiculously simple to make, it is also packed full of warming Christmas flavours.

Enjoy!

Fx

Gluten and Dairy Free Christmas Fudge

Gluten and Dairy Free Snowflake Cupcakes

Morning everyone

I tend to make, and eat, a lot of rich foods at Christmas time, all that fruit cake and mince meat.  For a change I made these plain sponge cupcakes and decorated them with some pale green icing and a sprinkle of snowflakes to make them festive.

I’m literally 10 minutes away from having my hand surgery so better sign-off, have a good day everyone!

Fx

Gluten and Dairy Free Snowflake Cupcakes

Gluten and Dairy Free Snowflake Cupcakes

serves / makes 8
20 prep time
20 mins cooking time

Ingredients

For the cupcakes:

  • 150g dairy free spread
  • 150g caster sugar
  • 3 eggs
  • 150g self raising gluten free flour

For the frosting:

  • 125g dairy free spread
  • 250g icing sugar
  • few drops of green food colouring, optional
  • your choice of decoration, I used sugar snowflakes

Method

  1. Preheat the oven to 180 oC
  2. Beat together the caster sugar and the dairy free spread until light and fluffy
  3. Add the three eggs individually, beating well between each addition
  4. Add in the flour
  5. Mix until well combined
  6. Split the mixture between 8 muffin moulds lined with paper cases
  7. Bake in the centre of the oven for 20 minutes
  8. Remove from the oven and allow to cool before frosting
  9. Make the frosting by beating together the dairy free spread, food colouring and icing sugar
  10. Pipe onto the cupcakes and top with your decorations

Gluten and Dairy Free Stained Glass Biscuits

 

Morning Everyone

Hope you are all getting into the Christmas spirit – not long now!

I usually make these cookies every year but realised that I had never shared the recipe on my website.  They are really pretty and you can have free reign on how you decorate them. Las year I did a mixture of small stars on each cookie, all a different colour.  This year due to time constraints I’ve went for the simple option of one large red star!

I still have a few gluten and dairy free Christmas recipes left to share so look out for them coming next week including my snowflake cupcakes.

Enjoy!

Fx

Gluten and Dairy Free Stained Glass Biscuits

Gluten and Dairy Free Stained Glass Biscuits

 

serves / makes 16 Empire Biscuits
15 prep time
15 mins cooking time

Ingredient

  • 225g dairy free spread
  • 150g icing sugar
  • 1 egg
  • 350g gluten free plain flour
  • 1 packet of Fox’s Glacier Fruits

 

Method

  1. Cream the butter and icing sugar together for about two minutes, until light and fluffy
  2. Add the egg and mix until fully combined
  3. Add the flour and mix to combine
  4. Place the dough in cling film and chill in the fridge for an hour or in the freezer for 10 minutes if you are short for time
  5. Dust a work surface or board with a sprinkle of icing sugar
  6. Preheat the oven to 180 oC and line two baking sheets with either tinfoil or baking parchment
  7. Roll out the dough until about 3-5mm thick
  8. Cut out 16 cookies using a cookie cutter of your choice
  9. Stamp out another shape in the middle of the cookie and remove so you have a window
  10. Divide the boiled sweets into matching colours
  11. Smash each colour group into small chunks
  12. Place on the baking sheets and fill each window in the cookie with your choice of coloured sweets
  13. Bake for about 12-15 minutes
  14. Cool the cookies on a wire rack until they are firm

Gluten and Dairy Free Christmas Chelsea Buns

Hello Everyone

What a week it has been – total chaos.  First my laptop went bang, then I couldn’t get into the admin section of my website (thanks to Andrew for fixing), then found out I’m in hospital again next week having surgery on my hand.  Of course it is my right hand and I have everyone round to mine for Christmas dinner – I will definitely be relying on my Christmas helpers this year in the kitchen.  So this week has been a mixture of mad panic trying to finish up at work and get ready for Christmas before I’m out of action next week.  It has also been great fun though with a number of Christmas parties and catching up with friends along the way.

So in the midst of all my drama here is a lovely Christmas recipe for gluten and dairy free Chelsea buns filled with delicious mincemeat for that festive twist.

Enjoy!

Fx

Gluten and Dairy Free Christmas Chelsea Buns Recipe

Gluten and Dairy Free Christmas Chelsea Buns

 

serves / makes 12 buns
30 prep time
30 mins cooking time

Ingredients

For the dough:

  • 7g dried active yeast
  • 230ml water, heated in the microwave for 30 seconds
  • 3 tablespoons honey
  • 40g dairy free spread, melted
  • 1 teaspoon salt
  • 1 egg, beaten
  • 440g gluten free white bread flour

For the filling & glaze:

  • 1 jar mincemeat
  • 1 egg, beaten
  • 6 tablespoons icing sugar
  • 6 teaspoons water

Method

  1. Place all the ingredients for the dough in a large bowl and mix until it forms a smooth dough
  2. Knead the dough by hand for about 8 minutes or with a dough hook on an electric mixer for 5 minutes
  3. Cover the dough and leave to rise in a warm place for about 40 minutes
  4. Knead the dough for one minute
  5. Return to the bowl, cover and leave to rise for another 40 minutes
  6. Knead the dough for one minute
  7. Roll the dough into a rectangle until it is about 1/2cm thick
  8. Cover the dough with mincemeat
  9. Roll up starting with the short edge
  10. Slice into 12 buns and place on a baking sheet
  11. Preheat the oven to 180 oC
  12. Leave to rise for 20 minutes
  13. Brush with the beaten egg
  14. Bake in the centre of the oven for 20 minutes
  15. Allow to cool
  16. Mix together the icing sugar and water and drizzle over the buns