Look at this wonderful photo, Miss Muffin (nearly 12yrs) took it. She has a keen interest in photography and has a far better eye than me. She is also coming along nicely with her kitchen skills and is still making the odd meal. She doesn’t want me to blog every one so I have respected that. These cookies need a mention though, these were so good that I could have eaten far too many. That is not like me, I am not a food binger. I had to get Mr Muffin to hide them from me as they were part of my baking for his work along with the Cherry Turnovers. You have been warned.
The original recipe can be found on Wellness Mamma.
Gluten Free Ground Almond Chocolate Chip Cookies- Muffinmum.com
2 cups ground almond
1/4 cup castor sugar
1/2 tsp baking soda
Pinch of salt
1/2 cup/115g of melted butter (can use the same amount of melted coconut oil)
1 large egg lightly whisked
1 cup dark chocolate chips (we used Whittaker’s 70% Dark Ghana)
Heat oven to 180c.
Line 2 cookie sheets with grease proof paper.
Mix ground almonds, castor sugar, baking soda and pinch of salt.
Add melted butter and stir until it forms a dough.
Then add egg and stir in, should become slacker.
Stir in chocolate chips until well mixed.
Make into balls that are roughly tablespoon size,
Place on prepared cookie sheet leaving a space of roughly 4cm.
Bake until tops are lightly browned.
Remove from oven and leave on the sheet to cool enough to touch.
When cool remove to a wire rack.
This recipe was hidden down the bottom of a post from a year or so ago. I went looking for it on the Chelsea Sugar website and it has gone from my link. With direction I found it again the Chelsea Web Site. I decided that it needs to be a stand alone recipe For me and you.
I love these cookies. They are macaroon and on the grown up scale, Miss Muffin isn’t at all keen on them that means more for me and Mr Muffin. Talking of Mr Muffin, these are often baked for his work shout for those with GF diets. They apparently make people happy, not just me.
*thank you Micky for telling me I had to make these.
Gluten Free Chewy Orange Biscuits/Macaroon.- Muffinmum.com
2 cups ground almonds
1 cup Caster Sugar
finely grated rind of one orange
2 egg whites
1 heaped Tbsp honey, warmed
Icing Sugar-to coat
Preheat oven to 160°C.
Line 2 baking trays with baking paper.
Whisk the egg whites until they for soft peaks.
Add almonds, caster sugar, orange rind, honey and stir gently until well mixed.
Place icing sugar on a small plate and roll *balls of the mixture to coat.
Put balls onto prepared tray and leave a couple of cm between each.
Press gently on each ball to flatten slightly.
Bake for 15— 18 minutes then cool on a wire rack— store in an airtight container
* I have found the size doesn’t matter as long as it is uniform. Small teaspoon size taste as good as dessert spoon size balls.
I made this cake to have as pudding after my lovely friend Lily made us dinner. I wanted something that would go with well flavoured food and this fitted that perfectly. There are all kinds of opinions of this cake on the net and ideas about the origins of the recipe. All you really need to know is it is easy, wonderful and my kind of pudding.
I made the Gourmet Traveller recipe and will stick to this. Next time I may add some lemon rind or well drained jar cherries. My mouth is watering just thinking about cherries in this cake, it would be very bakewell like.
360 gm (3 cups) almond meal (ground almonds)
220 gm (1 cup) raw sugar (demerara sugar)
220 gm (1 cup) brown sugar
120 gm unsalted butter, softened
2 eggs, lightly beaten
250 gm Greek-style yoghurt, plus extra to serve
1 tbsp freshly grated nutmeg (I also added 1 tsp cardamom)
45 gm (¼ cup) pistachios, coarsely chopped
Preheat oven to 180C. Combine almond meal, sugars, butter and 1 tsp salt in a bowl, then rub with fingertips until coarse crumbs form. Spoon half the mixture into a lightly buttered and baking paper-lined 26cm-diameter springform pan, gently pressing to evenly cover base.
Add egg, yoghurt and nutmeg to remaining crumble mixture and beat with a wooden spoon until smooth and creamy. Pour over prepared base, smooth top, scatter pistachios around edge and bake until golden (30-35 minutes.) Cool completely in pan on a wire rack to room temperature, then serve with extra yoghurt. The cake will keep in an airtight container for up to a week.
Mr Muffin has a roster for Friday morning tea at his place of work. It was his turn and I kindly offered to bake. This always seems like a good idea and then my panic sets in, these people have expectations when it comes to our turn. As there are a couple of gluten free folks, I decided to make a cake to suit their needs. On my voyage into the world of recipes I found a GF cake with potato in it, yes, the humble spud. This had to be tried. And try I did.
Well, I didn’t really try it. I sent the cake in whole with instructions that a decent slice must come home. I made the mash the night before and stuck it in the fridge. I brought it to room temperature before using.
I guess the cake really was a success as this is what I got-
This is the recipe and it was from the BBC Good Food site.
• 200g butter , softened
• 200g golden caster sugar
• 4 eggs
• 175g ground almonds
• 250g mashed potatoes
• zest 3 lemons
• 2 tsp gluten-free baking powder
FOR THE DRIZZLE
• 4 tbsp granulated sugar
• juice 1 lemon
• Heat oven to 180C/fan 160C/gas 4. Butter and line a deep, 20cm round cake tin. Beat the sugar and butter together until light and fluffy, then gradually add the egg, beating after each addition. Fold in the almonds, cold mashed potato, lemon zest and baking powder.
• Tip into the tin, level the top, then bake for 40-45 mins or until golden and a skewer inserted into the middle of the cake comes out clean. Turn out onto a wire rack after 10 mins cooling. Mix the granulated sugar and the lemon juice together, then spoon over the top of the cake, letting it drip down the sides. Let the cake cool completely before slicing.