Strawberry Shortcake - Serves 4

Ingredients

  • 100g gluten free flour
  • 100g ground almonds
  • Pinch salt
  • 1 tsp gluten free baking powder
  • 65g unsalted butter
  • 50g caster sugar
  • 1 egg
  • 2 tbsp milk

How to make this recipe dairy free?

Need some advice on ingredients see -
The wheat, gluten and lactose free store cupboard

Method

Sieve together the gluten free flour, ground almonds, pinch of salt and baking powder four times to fully incorporate the baking powder.

Preheat the oven to 210°c / 410°f / gas mark 7.

Rub the butter and caster sugar into the flour until it resembles fine breadcrumbs.

Mix the egg with the milk and mix into the dry ingredients.

Cut the dough into four and roll each one into a round 1in thick.

Place on a baking tray lined with greaseproof paper. Brush with milk and bake for 15 – 20 minutes until golden brown.

If you are not sure if they are cooked, tap the underneath and it should sound hollow.

When cold, split and serve with cream, strawberry jam and strawberries.

how to make this recipe dairy free...

Use dairy free margarine in place of butter and almond milk or your choice of dairy free milk in place of milk.

Serve with strawberry jam, strawberries and whipped soya cream or –

Dairy free butter cream

200g dairy free margarine
800g icing sugar
few drops of vanilla extract

Mix the icing sugar and vanilla into the dairy free margarine. Do not overbeat the mixture as it will split. Stir in a few drops of water until it reaches the required consistency.

You may think this is a lot of icing sugar. If you use double the amount of icing sugar to margarine, the mixture will split. Add a little extra flavouring to this buttercream.

Gem's hints and tips

In all recipes requiring self-raising gluten free flour, I advise sieving the flours together with the gluten free baking powder four times to make sure all the ingredients are evenly distributed.

If you have made a cake that is really heavy with a solid lump of eggy mixture at the bottom one reason could be because the baking powder wasn’t mixed into the flour properly.

Gluten free cakes are best eaten fresh, they will keep well for a week. They can be frozen but the texture goes a bit grainy when defrosted.