GBBO Week 2: Biscuit Box Showstopper

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Gluten-free Lemon & Elderflower Shortbread Box with Raspberry and White Chocolate Biscuits

First things first, I don’t particularly thrive at biscuits. I like baking cake- I know cake, I can do cake. Biscuits, however, have never really been my bag… So, with it being biscuit week in the tent and having yet to have participated in the Great Blogger’s Bake Off 2015, I plucked up the courage and decided to face my biscuit fear. The best way to do that… The showstopper challenge of course! It took a lot of effort and patience- having a few mishaps along the way- but I did it! (And I have to say I’m pretty chuffed with it too!). To see other fab recipes and entries, visit: www.mummymishaps.co.uk 

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So, starting with the box…

Lemon & Elderflower Shortbread

400g Gluten-free Plain Flour

150g Caster Sugar

150g Butter (Cubed)

2 tbsp Golden Syrup

100ml Elderflower Cordial

Rind of 1 Lemon

A few (Approx 5) Boiled Sweets

Pre heat the oven to 220°C.
Sift the flour into a bowl and add the cubed butter. Use your fingertips to rub the butter into the flour until it looks like breadcrumbs.
Heat the elderflower cordial, lemon rind and golden syrup in a small pan. Pour into the flour and butter mixture and add the sugar.
Continue to mix all the ingredients together with your hands until it comes together in a ball.
Remove and divide into two balls and place on a floured surface.

Butter a large baking tray.

Roll out the doughs one at a time and using a template/ruler, cut out the 4 walls (W 12cm x H 6 cm) and a lid (W 12cm x H 12 cm) of the box

With remaining dough, cut shapes to decorate the box (I used heart cookie cutters!)

Place all pieces on baking trays, and cut a 8cm x 8cm window from the lid

Cook for 8-10 minutes, until golden on the edges.

Whilst cooking, place the boiled sweets in a pestle and mortar or into a food processor and crush until a rough sand texture

With about 3- 4 minutes left on the timer, sprinkle the crushed sweets into the hole in the lid to make a stained glass effect

Cool on a rack before decorating.

Royal Icing

1 egg white

225g Icing Sugar

1 tsp Lemon Juice

For the icing, whisk the egg whites in a large bowl until frothy.

Using a wooden spoon or a hand-held electric mixer on slow speed, add the icing sugar a tablespoonful at a time.

Stir in the lemon juice and beat the icing until it is very stiff and white and stands up in peaks.

Cover the surface with a damp cloth if not using immediately.

Using a piping bag or palette knife, pipe or spread icing over each part of the box and decorate as desired (I used freeze dried raspberries and the extra heart biscuits!)

Pipe a line of icing onto the display board and stick the first biscuit wall to the board (I struggled to get the biscuit to stay upright so used mini cocktail sticks to secure it while the icing set)

Repeat this for the other sides of the box, piping icing along the wall edge in order to join the sides together

Place the lid on the top and ice any plain areas to give the box a neat effect

Leave to set for at least 4 hours

Tip: Leftover royal icing can be kept in the fridge for up to a week in a glass/stainless steel bowl and cling fling placed directly on top of the icing

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Raspberry & White Chocolate Biscuits

250g Gluten-free Plain Flour
200g Butter, cut into small cubes

100g Icing Sugar
Pinch of Salt
2 Egg Yolks

60g White Chocolate

Raspberry Jam (Shop bought or home-made)

Preheat the oven to 170C/325F/Gas 3.
Place the flour, butter, icing sugar and salt into a bowl. Using your fingertips, rub the ingredients together until the mixture resembles breadcrumbs.

Add the egg yolks and mix until a dough forms. Turn out onto a lightly floured work surface and roll out to a thickness of about 0.5cm/¼in. Cut out shapes using a 4cm/1½in cutter.

Place on a lined baking tray and bake for 10-12 minutes, or until light golden-brown and crisp. Remove and transfer to a wire rack to cool.

Whilst the biscuits cool, melt the white chocolate in a heatproof bowl over boiling water

When the biscuits and the chocolate have cooled, spread a layer of white chocolate and a layer of jam onto half of the biscuits. Top with the other half of the biscuits and allow the filling to set (you can place them in the fridge to speed this up if you wish)

Decorate as desired

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If you can resist eating it all, place your jammy-choccy biscuits into your box and let people marvel at your creation! ENJOY 🙂

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Gluten and Dairy-free Lemon & Poppyseed Traybake

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It’s been a while but I’m back and still baking FODMAP friendly delights… and this is no exception! Such a light, fluffy sponge and an icing to die for (honestly, I could have eaten a whole bowl of it). The original recipe comes from the queen of baking, Mary Berry. I adjusted it so that it was suitable for the FODMAP diet, i.e. so that I could scoff it all 🙂

Makes 16 squares

SPONGE

2 lemons
225 g Vitalite (or another dairy-free substitute)
225 g caster sugar
275 g  gluten-free self-raising flour
2 level tsp gluten-free baking powder
4 eggs
4 tbsp lactose-free milk
25 g poppy seeds

ICING

3 tbsp lemon juice, approximately
225 g icing sugar, sifted

Pre-heat the oven to 180C/160Fan/Gas 4. Grease and line a 30 x 23 x 4cm (12″ x 9″ x 1 1⁄2″) traybake tin or roasting tin with greased parchment paper.

Using a zester remove the zest from one lemon and set aside for garnish. Finely grate the rind from the other lemon. Measure all the ingredients into a large bowl, add the grated lemon rind and beat well by hand or with an electric hand whisk for about 2 minutes until well blended. Turn the mixture into the prepared tin and level the top.

Bake in the pre-heated oven for about 35-40 minutes or until the cake is shrinking from the sides of the tin and springs back when pressed in the centre with your fingertips. Leave to cool in the tin. Once cool turn out and remove paper.

For the icing, mix together the lemon juice, sieved icing sugar and mint to give a coating consistency. Spread out evenly over the cake sprinkle with reserved lemon zest and leave to set.

Cut into squares to serve.

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