A delicious gluten-free bake for Easter - Shortcake Chicks
The Easter holiday brings with it a mixture of relief, with the added promise of a more relaxed routine. Leisurely picnic lunches as opposed to packed lunches, daffodil counting instead of class number counting. I know we are looking forward to a simpler and slower way of living. It's not just the children that need to re-charge their batteries.
The days certainly feel like they stretch out a bit longer with the odd glimpse of that wonderful Spring light pouring in slowly as the skies and sun shift in turn with the seasonal change.
When we get the opportunity we love to bake in our home, and I wanted to share this recipe with you which is full of Easterly love, gluten-free and a welcome change from the chocolate overload. These can be perfect to give as gifts to those hosting an Easter lunch or a batch freshly cooked to devour over a leisurely afternoon tea with family & friends.
Makes 20 Prep time 10 minutes Cooking time 12-15 minutes
175g Gluten free plain flour & rice flour
pinch of salt
1/4 level teaspoon of Xanthan gum
1 tsp baking powder
50g Caster Sugar
75g Cold unsalted butter cut into pieces
1 small egg
1 tsp vanilla extract
Put the flour, salt, xanthan gum, baking powder, sugar and butter into a food processor and pulse till the mixture resembles fine power. Add the vanilla, and pulse again until a clump starts to form.
Tip onto a sheet of cling film, I squeezed mine into a ball, then dust a rolling pin with flour and roll out quite thinly. Pop in the fridge for at least 15 minutes.
Preheat your oven to 190oC/180oC fan/gas mark 5 and line a large baking tray with baking paper.
Take your pre-rolled pastry out of the fridge. Dip your chosen cutter, (we found these adorable chick ones were ideal for what we wanted) and cut out your shapes. You may find they can stick so be careful when removing!
Pop in the oven and bake for 12 - 15 minutes. I found 10 in my fan oven was enough.
Lift out and cool on a rack and dust with icing sugar.