Archive for April, 2018

Gluten-Free Victoria Sandwich

Posted on: April 29th, 2018 by Harriet Low No Comments

1. Heat your oven to 180°C/Gas 4. Grease the base and sides of two 20cm loose-based cake tins and line the bases with baking parchment.

2. Sift all the flours together with the baking powder and xanthum gum into a bowl.

3. In another large bowl, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl with a spatula. Add the flour mixture and fold in, using the spatula or a large metal spoon until just fully incorporated.

4. Divide the mixture between the prepared cake tins and gently smooth the surface with a palette knife to level.

5. Bake in the centre of the oven for 25-30 minutes, or until the sponges are risen, golden and slightly shrunk from the sides of the tins. Leave in the tins for a few minutes, then remove and place on a wire rack to cool completely.

6. Choose the best-looking sponge for the top layer and then lay the other one, top side down, on your serving dish. Spread the jam over this bottom layer.

7. Whip the cream in a bowl to soft peaks and spread on top of the jam then place the other cake layer on top. Dust with sifted icing sugar or caster sugar to finish. 

 

 

Buttery Shortbread Biscuits

Posted on: April 10th, 2018 by Harriet Low 1 Comment

1. Lightly butter 2 trays, or line with baking parchment.

2. Put the butter and sugar into a large bowl and cream together, using an electric hand-held whisk or wooden spoon, until light and fluffy. Sift the flour and cornflour into the bowl, add the salt and mix together until smoothly combined. Tip the mixture out onto a lightly floured surface and knead to a soft dough.

3. Roll out the dough between 2 pieces of baking parchment to a thickness of 1cm. Prick the dough all over with a fork and cut into triangles or whatever shapes you like, using a knife or a biscuit cutter. Re-roll the scraps once to cut more (if you re-roll too many times the dough may start to get greasy). Put the shortbreads on the prepared baking trays and chill for at least 30 minutes.

4. Meanwhile, heat your oven to 170°.

5. Bake the shortbreads for about 20 minutes, until just turning golden brown at the edges. Leave on the baking trays for a few minutes to firm up slightly, then lift the shortbreads onto a wire rack. Dust with sugar and leave to cool. They will keep in an airtight container for 3-4 days.