Biscuits
These biscuits are based on a recipe I obtained many years ago at a course on Italian cooking. It was coming up to Christmas and all of the recipes had a festive fare which for these biscuits meant they included rum! It does make them more decadent but is purely optional and they are as moreish without it! The original …
Muffins
Buoyed by the success of my Ginger and Almond Muffins, I decided to try a similar tack with chocolate muffins. I was never completely happy with my original Chocolate Muffins but using ground almonds instead of white rice flour has given them a new lease of life! If you’re thinking that the muffins look slightly misshapen, it is because I’ve …
Biscuits
Last year, I got into the habit of buying a packet of Griffin’s Cameo Cremes each time I went to the supermarket. I’m not sure why as I hadn’t bought biscuits for ages! After a while, I decided to try making a similar biscuit myself. The only real similarity is that these are two chocolate biscuits sandwiched together with a …
Slices
My sister loves dark chocolate and she loves peppermint – moreover, she loves them both together! Therefore, on her birthday I came up with this slice which combines the two. The base has no flour and is dense and fudgy, while the frosting is light and creamy. The amount of frosting to make is dependent on whether you’re after a …
Muffins
With these muffins, I’m trying to stretch out for as long as I can the Easter theme of chocolate! As I continue to trial the use of alternative flours in my recipes, I am learning that one size doesn’t fit all. I discovered some time back that a combination of part brown rice flour and part white rice flour seemed …
Sweets and Desserts
Chocolate and marshmallow seem a good combination for an Easter dessert! For this recipe, I use my Chocolate Almond Slice (a not-so-deep version) for the base and a chocolate meringue for the topping. Because I wanted a strong meringue, I use the Swiss Meringue method. This is where the egg white and sugar are placed in a bowl and heated over …
Cakes
Like my Vanilla Cupcakes, these Chocolate Cupcakes are a gluten-free adaptation of my grandmother’s sponge recipe. The cakes are moist and keep well for several days in an air-tight container. Using standard size baking cups, I usually get 12 cakes from one batch. For a special occasion, I ice the cakes but otherwise I serve them as they are or …
Slices
This Chocolate Almond Slice is based on an American Brownie I used to make. The Brownie was very rich in butter but for the slice I use neither butter nor oil. The result is a soft textured slice, more like a cake. Sometimes it seems to rise more than other times but whether it is shallower or deeper, it gets eaten just …
Biscuits
Chocolate was the flavour I started with when first creating biscuits. The recipe became the base for the biscuits created since. Over time, I have tweaked this recipe for chocolate biscuits to get it just right. As with my other biscuit recipes, the raw mixture tends to be slightly sticky but should roll in the hand easily to make balls (although …
Slices
This gluten-free chocolate brownie is an adaptation of a recipe by Alison Holst which appeared in a local newspaper. It is moist and almost fudgy to eat. At the end of baking, when tested with a skewer, the skewer may not come out completely clean but as long as the mixture is no longer raw and the brownie is starting to …
