| Gluten Free Recipes
- Christmas
 Mince
Tarts
| Metric | Ingredients | Imperial |
|
100g |
gluten free flour |
4oz | |
50g |
softened butter |
2oz | |
2tbsp |
water |
2tbsp | |
200g |
mincemeat |
8oz | Method
1. Rub the butter into the flour until it resembles breadcrumbs.
2. Add water
and bring together into a soft ball of dough.
3. Wrap in cling film and leave
to rest for 30 minutes.
4. Roll out pastry on a floured surface and cut out
circles
5. Place pastry circles on an oiled patty tray and spoon mincemeat
into each pie.
6. Bake in an oven preheated to 170°C/ 325°F/GasMk3 for 15
minutes.
Christmas
Cake | Metric | Ingredients | Imperial |
|
125g |
softened butter |
5oz | |
125g |
brown sugar |
5oz | |
1 |
grated lemon rind |
1 | |
3 |
eggs |
3 | |
2tsp |
brandy |
2tsp | |
150g |
gluten free flour |
6oz | |
1tsp |
mixed spice |
1tsp | |
400g |
mixed dried fruits |
16oz | |
100g |
glacé cherries quartered |
4oz | |
100g |
mixed peel |
4oz | |
100g |
flaked almonds |
4oz | |
75g |
sieved apricot jam |
3oz | |
200g |
marzipan |
8oz | |
200g |
fondant icing |
8oz | Method
1. Cream together butter, brown sugar and
mixed spice.
2. Beat in eggs, brandy and gluten free flour.
3. Add dried
fruits, peel, cherries and almonds, then push into a deep grease proof lined 20cm
(8") cake tin.
4. Bake in an oven preheated to 150°C/ 300°F/GasMk2 for 2 hours.
5. Remove cake from tin and cool thoroughly before covering with apricot jam.
6. Roll out marzipan and cover cake pinching together edges as necessary. | 
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