In a small bowl, whisk together sugar and eggs until slightly lighter in color and until they pass the ribbon test (when you lift the whisk the mixture should stream down evenly in "ribbons")
This is theperfect way to bundle up your Christmas dinner leftoversinto a tasty lunch or if you can’t wait until Christmas then you could always pop all the ingredients into your shopping basket this week and make Christmas come early
We all know the golden rule about keeping things cold when makingpastry, which is something I've always struggled with in the past so making it with ice cubes and frozen butter sounded like theperfect solution to me
After letting them cool and drizzling a healthy dose of glace icing for a little added wow factor, I had everything crossed that they would be every bit as glorious as I remember – and they were
My top tip for glutenfreepastry is to roll onto cling film dusted with glutenfree flour to help keep it together and preserve its structure, this has saved me many a ‘pull my hair out’ moment
Our latest cake club theme was free from cakes and as I have made this cake a few times glutenfree previously successfully, I wanted to challenge myself and make it dairy freetoo, as often ceoliacs also suffer dairy issues as well
) They were so tasty that I was inspired to try making my own at home as soon as we got back. The dough is really easy to work with which helps speed up the baking process and a well preheated oven definitely helps too
I love it so much so, that I thought I would create my second banoffee pie recipe on the blog today. Sugar for me is one of the biggest issues that affects my body the most
Have you got any delicious lemon cake recipes… I haven’t made a lemon & poppyseed muffin before… I’d love to try making a glutenfree & dairy free lemon & poppyseed muffin
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