Teatime Treats

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Lactose free and gluten free do not mean taste free! Using some creative substitutes we can cheat and avoid the stuff that many people have become intolerant to. These beautifully sweet recipes will fulfil that craving we are all tempted for from time to time. Perfect matches with a good quality brewed coffee or a pot of tea. Is it tea time yet? Yes! Polly put the kettle on! Let’s all have tea!

LACTOSE FREE

Chocolate Orange Cookies

Ingredients

Yield: Makes 24 cookies

125 Grams Soft Butter
85 Grams Brown Sugar
75 Grams Castor Sugar
1 Egg
150 Grams Plain Flour
35 Grams Cocoa Powder
½ Tsp Bicarbonate of Soda
Zest of 1 Orange

Method

Pre-heat oven at 180 degrees Celsius.

Grate the zest off the orange and mix it with 2 tablespoons of the brown sugar. Leave to rest for an hour to infuse the flavours of the zest.

Beat together the soft butter, orange sugar and the rest of the sugars till evenly combined. Add the egg and mix well. Sieve the flour, cocoa and bicarbonate of soda, then mix all into the butter mixture. Line a baking tray. Scoop full teaspoons of the batter onto the tray.

Bake in the pre-heated over for about 12-13 minutes. Leave to cool for 5 minutes before transferring to a cooling rack.

LACTOSE FREE

Lemon & Raspberry Biscuits

Ingredients

Yield: Makes about 30 biscuits

550 Grams Plain Flour
250 Grams Sugar
250 Grams Butter
2 Tsp Bicarbonate of Soda
2 Small Eggs
1 Tsp Vanilla Essence
Zest of 2 Small Lemons
Raspberry Jam

Method

Pre-heat oven at 180 degrees Celsius.

Sieve the bicarbonate of soda and flour into a large bowl. Mix in the sugar and lemon zest.  In a small bowl, beat the eggs and the essence together. Rub in the butter into the flour mix, and when it resembles a breadcrumb texture, add the egg mix and bring the dough together. Do not overwork.

Wrap biscuit mix in cling film and rest in the fridge for an hour. Roll out the pastry on a clean, floured surface and cut in the desired shapes. Place on a lined baking tray and bake in the pre-heated oven until just golden.

Leave to cool. Spread over raspberry jam and decorate with a smaller biscuit on top or sprinkle with some vanilla sugar.

GLUTEN FREE

Lemon Slice

Ingredients

200 Grams Condensed Milk
125 Grams Butter
75 Grams Desiccated Coconut
Zest of 1 Lemon
100 Grams Gluten Free Biscuits – Crushed
100 Grams Oat Bran (or 200 Grams Oat Bran If Not Using Gluten Free Biscuits)

 Icing

150 Grams Icing Sugar
30 Grams Melted Butter
2 Tbsp Lemon Juice
1 Tbsp Lemon Zest
1 Tbsp Hot Water

Topping

50 Grams Toasted Desiccated Coconut For
Lemon Juice of Half a Lemon

Method

Melt the butter and condensed milk together. Mix the other ingredients, then add the milk/butter mix and stir until evenly combined. Press evenly into a lined tray with the back of the spoon (16cm x 27cm approx.). Chill in the fridge until you make the icing.

To prepare the icing, sift the icing sugar and add all the other ingredients and mix well. Spread over the chilled slice and top with toasted coconut. Keep in fridge for at least an hour before serving.

GLUTEN FREE

Coconut Macaroons

Ingredients

1 Tin (400 Grams) Condensed Milk
3 Tins full of Desiccated Coconut

Method

Pre-heat oven at 180 degrees Celsius.

Scoop out one tin of condensed milk into a large mixing bowl. In the same tin, measure 3 tins full of desiccated coconut. Mix together. With wet hands mold even amounts and place on a lined baking tray.  Small balls, cones or just spoon-fulls.

Bake in pre-heated oven for 8 minutes, until just starting to become golden.

This feature was published in our September/October ’13 issue of the foodie.