Gluten Free Option

Butternut Chocolate Cream Biscuits

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Butternut Chocolate Cream Biscuits

Based on a commercial brand of biscuits, using my mum's recipe for butternut snaps. These biscuits are cooked smaller than normal and then joined together with either milk or dark chocolate, the choice is yours.

Category: Afternoon Tea, Lunch Box, Snacks
Style: Australian
Keyword: Biscuits, Butternut Chocolate Cream Biscuits, Butternut Snaps, Christmas Cookies, Gluten Free Option, Kingston Biscuits, Kingston Cookies
Quantity: 60 biscuits
Author: sbaskitchen
Ingredients
  • 2 tbsp butter softened (see notes)
  • 1 cup sugar
  • 1 egg
  • 2 tbsp golden syrup
  • 1/2 tsp vanilla essence
  • 1 cup coconut
  • 1 1/2 cups self raising flour see notes for Gluten Free Option
  • 1 packet of chocolate melts
Instructions

  1. Place the butter and sugar into the mixing bowl, and using a wooden spoon, cream the butter and sugar.

  2. Add the egg and beat to combine, then add the golden syrup and vanilla essence.

  3. Finally add the coconut and flour and mix until well combined.
  4. Preheat oven to 160˚C (fan).
  5. Line two baking trays with baking paper.

  6. Using a small coffee spoon, take spoonfuls of dough and place on the lined baking tray, ensuring that you allow space between each for spreading.

  7. Bake for 17 minutes, or until golden.
  8. Remove from the oven and turn every second biscuit upside down, revealing the flat base of the biscuit.
  9. Place a chocolate melt onto the flat base of each turned biscuit and top with one that has not been turned.

  10. Place on a cooling rack and allow the heat from the biscuits to melt the chocolate and then set. (I like to check the biscuits after a couple of minutes, to make sure that none of the top biscuits have moved as the chocolate melts.)

  11. When cold store in an airtight jar.
Notes
  • 1 metric tbsp = 4 tsp = 20 ml
  • The temperature shown is for a fan forced oven, if using a non-fan forced oven you will need to increase the temperature by 10-15˚C
  • This recipe translates easily for those on a gluten free diet.
    For gluten free biscuits, replace the self raising flour with 1 1/2 cups gluten free flour blend and 1 1/2 tsp baking powder
  • I use both dark chocolate and milk chocolate melts, generally doing half with dark and half with milk. I believe that white chocolate would make the biscuits overly sweet, but in your kitchen you might like to try white chocolate..

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Bacon, Egg and Iceberg Salad

 

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Bacon, Egg and Iceberg Salad

Inspired by my godmothers' homemade boiled mayonnaise, and while very similar to the iconic Caesar Salad, this is definitely not a Caesar Salad. There are no anchovies, there is no Parmesan, there is no garlic, and I use Iceberg lettuce, not Cos.

Category: Light Main, Light Meal, Salad
Style: Australian
Keyword: bacon, crostini, eggs, Gluten Free Option, homemade boiled mayonnaise, iceberg lettuce
Quantity: 4
Author: sbaskitchen
Ingredients
  • 6 eggs (at room temperature)
  • 1 baguette, sliced into 1 cm/½ inch thick rounds
  • olive oil
  • 8 rashers of good quality eye bacon (approx 300g) cut on the diagonal, into strips approx 2cm/3/4 inch wide.
  • 6-8 cups coarsley shredded Iceberg lettuce (approx. 2cm/3/4 inch wide)
  • 1/4 cup spring onions, thinly sliced
  • 100 g cheddar cheese, coarsley grated
  • 1-2 tbsp curly parsley, finely chopped
  • 3 tbsp Boiled Salad Dressing (see link below)
  • Sea salt flakes, to season
  • Freshly ground black pepper, to season
Instructions

  1. Preheat oven to 200℃/180°C. Spread bread, in a single layer, on a baking tray and brush with oil. Bake for 10-15 minutes or until crisp and golden. Set aside to cool completely.

  2. Bring a medium-sized pot of water to a boil. Once boiling, reduce the heat and gently add the eggs, and then bring back to the boil. As soon as you put the eggs into the water set the timer and cook the eggs for 8 minutes.

  3. Meanwhile, heat a non-stick frying pan over medium heat. Cook the bacon, stirring, for 3-4 minutes or until crisp and browned. Transfer to a plate lined with paper towel.

  4. Once the eggs are done, remove from the water and remove the shell and quarter.

  5. Combine the lettuce, spring onions, half the grated cheddar and half the parsley, and then spread over the base of a serving platter. Arrange the bacon, eggs and crostini over the lettuce, drizzle with the dressing, top with the remaining cheddar and sprinkle with the remaining parsley.

  6. Season with sea salt flakes and freshly ground black pepper.

  7. Serve immediately.

Notes

 

Bacon, Egg and Iceberg Lettuce Salad
Boiled Mayonnaise
Bacon, Egg and Iceberg Salad

 

Recipe Links

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Cooper and Granny’s Rocky Road

 

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Cooper & Granny's Rocky Road

Our recipe, created with time, and fun together in our kitchen

Category: Snack, Sweet Treats
Keyword: Chocolate, Marshmallows
Quantity: 60 pieces
Author: sbaskitchen
Ingredients
  • 360 g milk chocolate
  • 180 g dark chocolate
  • 90 g white chocolate
  • 20 g coconut oil
  • 280 g pack of marshmallows
  • 75 g slivered almonds
  • 80 g rice puffs
  • 15 g glace cherries or dried sour cherries, quartered
  • 75 g dried apricots diced
  • 75 g dried cranberries
Instructions
  1. Line a slice tin, approx. 18 x 30 cm, with baking paper
  2. Cut the marshmallows in half, and put into a large mixing bowl.
  3. Add fruit, nuts and rice puffs.

  4. Chop the milk chocolate, and half the dark chocolate, and place in a microwave proof bowl, together with the coconut oil.

  5. Microwave the chocolate on high for 30 seconds. Stir well and repeat another 2-3 times until the chocolate is just melted.
  6. Add the chocolate to the dry ingredients and mix well, ensuring all ingredients are well coated.
  7. Chop the remaining dark chocolate and place in a microwave proof bowl.
  8. Chop the white chocolate and place in a microwave proof bowl.
  9. Melt the dark and white chocolates in microwave, on high for 20 seconds. Stir well and repeat another 1 or 2 times, or until the chocolate is just melted.
  10. Lightly press half of the chocolate marshmallow mix into the lined slice tin, and spread to cover the base of the tin.
  11. Drizzle with half the melted dark and white chocolate, then add the remaining chocolate marshmallow mix, and spread evenly.
  12. Drizzle with remaining dark and white chocolate.
  13. Place in refrigerator to set for 3-4 hours, or overnight.
  14. When set, cut into 3cm squares
Notes
  • For gluten free, ensure that all ingredients are gluten free.

 

Rocky Road cut into portions
Rocky Road cut into portions

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Smoked Trout & Garlic Scape Tagliatelle

 

Homemade Gluten Free Pasta
Garlic Scapes fresh from the garden…
Smoked Trout and Garlic Scape Tagliatelle
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Smoked Trout & Garlic Scape Tagliatelle
Category: Entree, Main, Main Course
Keyword: Garlic, Garlic Scape, Gluten Free Option, pasta, Smoked Trout, Tagliatelle
Quantity: 4 serves
Author: sbaskitchen
Ingredients
  • 4 litres water
  • 2 tbsp salt
  • 1 tbsp olive oil
  • 2 cloves garlic scapes, cut into ½ cm / ¼ inch pieces (see note #1)
  • 2 large egg yolks
  • 1 cup freshly grated Pecorino Romano (see note #2)
  • 1 smoked rainbow trout, flesh only (bones, head and skin removed and discarded)
  • freshly ground black pepper
  • 500 g good-quality fresh tagliatelle, or 375g dried (see note #3)
  • 2 tbsp chopped dill or fennel tops, plus extra to serve
  • lemon zest to serve
Instructions
  1. Bring water and salt to a boil.
  2. Combine eggs, the cheese, and pepper in a bowl.
  3. Cook pasta until al denté.
  4. Meanwhile, heat olive oil in a frying pan, add the garlic scapes and fry slowly over medium heat.
  5. Add the smoked trout to the pan with the scapes, stir to combine and reduce heat to very low, to keep it warm
  6. When the pasta is ready, using tongs, lift it from the water and immediately add to the scapes and smoked trout in the the frying pan.
  7. Take the pan off the heat and quickly pour in the egg and cheese mixture, and using the tongs, lift up the pasta so it mixes easily with the egg mixture and is evenly coated.
  8. Add 1/4 cup of the pasta cooking water to the pan to make a nice creamy sauce.
  9. Serve immediately with a sprinkling of chopped fennel or dill fronds, finely grated lemon zest and a good grinding of black pepper.
Notes
  1. If garlic scapes are out of season, you can use garlic chives.
  2. If you cannot get Pecorino Romano cheese you can use Parmigiano-Reggiano.
  3. This recipe works well with gluten free pasta as well.
  4. A scattering of thinly julienned apple is also a delicious refreshing garnish for this dish.
  5. You could also add a wedge of lemon on the side.

Links:

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