Tag Archives: golden syrup

Gluten free Parkin.

Tis the season for all those lovely Christmas flavours to be swirling around the house. So far I’ve made 9 Christmas puddings and two Christmas cakes. My refrigerator is groaning with cake and pudding. Two of the puddings and one of the cakes are gluten free for my dearly beloved and I and the rest are all gifts for family and the odd friend. I made a non gluten free version of Parkin for my end of year work party which went down well so I made another one for my husband that he could eat without gluten or the rolled oats. I was more than a tad concerned about what to substitute for the oats and settled on quinoa flakes as they looked very similar in structure.

First assemble all that you’ll need to bake with.

  
Ingredients.

200g butter

1 large egg

4 tablespoons milk

200g golden syrup

85g treacle

85g light brown sugar

100g quinoa flakes

250g gluten free self raising flour

1 tablespoon ground ginger

Heat your oven to 160C or a bit less if fan forced. Grease a deep 22cm/9in square cake tin and line with baking paper.

  
Gently melt the syrup, treacle, sugar and butter together until the sugar has dissolved. 

 
Remove from the heat. 

 
Mix together the quinoa flakes , the GF flour and ginger.   

 
Stir in the syrup mixture, followed by the combined egg and milk (lightly beaten together).

  
  
  
Pour the mixture into your prepared tin and bake for 50 mins to an hour until the cake feels firm and a little crusty on top.

  
Cool in the tin then wrap in more baking paper and foil and keep for 3-5 days before eating if you can as it apparently becomes softer and stickier the longer you leave it, up to two weeks. 

  
I had to eat this as it smelt so lovely. It worked really well using the substitute quinoa flakes. The flavour is the same as is the texture.  Well worth making but I don’t know how your meant to leave it for a few days. That just won’t be happening 😂😂😂😂😂.

Bon appetit!

 

Cornish Fairings.

One thing my coeliac sufferer of a husband misses in a biscuit is ginger nuts. Those rock hard but ever so dunkable ginger biscuits. I’m not sure how I got onto this recipe but it is seriously divine even after I made it into a gluten free recipe. It is from the delightful River Cottage website originally. According to Hugh’s site, Cornish Fairings were traditionally sold at Cornish fairs.

First assemble your ingredients.

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You will notice if you look carefully that I seem to have two containers of cinnamon in there. I discovered it before I put extra cinnamon in instead of ginger!

Ingredients.

4oz GF plain flour. I used Bobs Mill 1 for 1 .

1 tsp baking powder

1/2 tsp bicarb soda (Recipe originally said 1 teaspoon but it was too much the first time I made these)

1 tsp ground cinnamon

1 tsp ground ginger

1 tsp mixed spice

2 oz brown sugar

2 oz butter

2 tablespoons golden syrup

Preheat your oven to 180 degrees Celsius.

Mix the flour, baking powder,bicarbonate of soda and spices in a large bowl. Rub in the butter until it resembles breadcrumbs, then add the sugar.

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Next add the golden syrup and mix together, using your hands as its easier, until its a smooth paste.

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Roll into balls about walnut size and place on a baking sheet.

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Cook for 15 minutes at 180c until biscuits have cracked on top. Then transfer to a wire rack to cool.

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Hugh’s recipe said to first cook them for 15 minutes at 180c then lower temp to 150c and bake a further 5 minutes. I did this the first time I made these and they burnt! I’ve changed  the recipe to suit my oven but I believe its best for everyone to learn where food cooks best and at what temperature their ovens work best at.

Jason loves these. They are very similar to a gingernut, but I think they taste a lot like those glorious dutch biscuits Speculaas. Bobs Mill 1 for 1 flour is brilliant as it already has the xantham gum added so you can just measure it out like your normal flour for any recipe. You can’t imagine how happy I was when I found this in Solomons Merchants grocery store this morning.

However you make these glorious little biscuits, enjoy them with something you can dunk them in 😀

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