Biscuits (Cookies)

Millionaire’s Shortbread (or Gluten-Free Caramel Shortbread)

Shortbread

4oz butter
2oz sugar
6oz Pamela’s baking Mix

Caramel topping

4oz butter
2oz sugar
2 tbsps golden syrup
5 fl. oz. condensed milk

Chocolate topping

4oz chocolate
0.5oz butter

Heat the oven to 350F and grease an 8″ square tin.

Cream the butter and sugar together until light and fluffy. Carefully add the flour and stir until the mixture comes together and then mix well until smooth. Press into the bottom of the baking tin and prick well with a fork. Bake for 25-30 minutes and cool in the tin.

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Place the caramel topping ingredients in a saucepan and stir over a medium heat until dissolved. Bring slowly to the boil and cook (stirring) for 5-7 minutes. Cool slightly and then pour over the top of the shortbread and leave to cool and set.

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For the final topping, melt the chocolate with the butter and spread over the top of the caramel. Leave until set and then cut into individual squares or fingers.

P1020108



Gran's Ginger Biscuits

2 oz butter
2 oz sugar
3 tbsps golden syrup
8 oz Pamela’s baking mix
1/2 tsp salt
1/2 tsp baking soda
1 tsp ginger

A recipe I inherited from my grandmother that works surprisingly well with gluten-free flour. They can come out sticky or rock-hard depending on just how much syrup you use (the tablespoon represents the spoon my grandmother would have used, not a exact measure).


Melt butter, syrup and sugar together, without boiling. Add all the remaining dry ingredients.

Cook in a medium oven (350?) until done (maybe 10 minutes?)

‘Various’ shortbread swirls

4 oz butter
4 oz sugar
1 tsp lemon rind
1 egg
9 oz (gluten-free) flour
1/2 tsp baking powder
pinch of salt
1 tbsp cocoa

This recipe is derived from one in an old M&S ‘Chocolate Cookery” book that Jennie gave me in Sheffield 25 years ago. The freezer dough method works very well for gluten-free as it makes the dough manageable even though it is very crumbly. Numerous variations exist from simply forgetting the swirling and making them one flavor, to substituting ginger or cinnamon for the cocoa, or orange rind for the lemon rind. Alternatively add 2oz of nuts instead of 2oz of flour, or 2oz of oats or oatmeal instead of 2oz of flour. If you’re really after a great swirled appearance then try rolling out each piece of dough and then placing them on top of each other before rolling them up, but this is much harder with gluten-free dough.
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Beat the butter, sugar and lemon rind until light and fluffy. Add the egg and beat well.
Divide the mixture into two equal parts.
Add half the flour, baking powder, salt to one bowl and mix well.
Add the other half of the flour, baking powder, salt and all the cocoa to the other bowl and mix well.

Roll each piece of dough into a short, fat sausage shape and place the two pieces of dough together.
Shape them into a 2″ diameter roll.
Wrap in waxed paper (baking parchment) and place in freezer for at least 2-3 hours, or even days.
Heat the oven to 400F (200C) and cut thin slices off the roll (about 1/4 inch thick) and place on greased baking sheets.
Bake for 8-10 minutes and then place on a wire rack for cooling.
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Remember that the vast majority of rolled oats and oatmeal are usually contaminated with gluten, but Bob’s Red Mill (and others) do offer gluten-free supplies.

Freezer Cookies

6 oz margarine
4 oz soft brown sugar
1-2 eggs
1 tsp baking soda
1/2 tsp vanilla essence
9 oz Pamela’s baking mix
4-9 oz flavoring (e.g. chopped dates, raisins, oatmeal, chocolate chips, etc)

I’m not sure of the origin of these, but they are fairly similar to the shortbread swirls. This does make a good oatmeal / raisin cookie or chocolate chip cookie.

Cream margarine and sugar together vigorously.
Add egg and vanilla extract. Beat well
Add baking soda and flavorings to the flour. Gently fold in this flour mixture. It will be quite thick.
Form into a roll on a piece of waxed paper and refrigerate or freeze.
Cut thin slices off of the roll and bake for 15-20 minutes at 325 degrees.



© David Gilmore 2017