Date: Wednesday 22nd January 2014
Here at Glutafin we love to celebrate Scotland‘s favourite poet – Robert Burns‘ birthday, so we have created some of Scotlands favourite recipes for you to enjoy – gluten free!
With a creamy rich texture and a lovely buttery taste that deliciously melts in the mouth, our shortbread recipe creates the perfect treat this Burn’s night... there's only one problem, the lemon zest adds a moreish variation!
Preparation time:30 minutes
Cooking time: 40 minutes
Oven temperature:150°C / Gas Mark 2 Makes:16 x Fingers (from 23cm/9" tray)
150g/5oz Glutafin Gluten Free Select Multipurpose White Mix
110g/4oz Butter (at room temperature)
50g/2oz Caster sugar
50g/2oz Ground rice
1 x 15ml tbsp Caster sugar for serving
2 Lemons (grated zest of)
1.Cream the butter and caster sugar together with an electric whisk until pale in colour, light and fluffy.
2.Gradually stir in the remaining ingredients and draw the mixture together by hand into a ball.
3.Press into a 23cm/9" greased and lined square tray.
4.Bake until pale straw in colour. Leave in the container for 5 minutes and then mark into pieces using a sharp knife.
5.Rest the tin on a cool tray and leave until cold, before removing from the tin. Dredge with caster sugar before serving.
Gluten-free, wheat-free option:
Use 110g/4oz Glutafin Gluten Free Wheat Free White Mix and remaining ingredients as shown.
Keep in an airtight tin for up to 5 days.
Omit lemon for a standard shortbread
Our delicious tattie scone recipe is an absolutely brilliant brunch recipe – team with Scottish smoked salmon and scrambled eggs – perfection!
Preparation time: 15 minutes
Cooking time: 8 minutes
Oven temperature: Medium heat
150g Cooked & Mashed Floury Potatoes
1 Egg Yolk
100g Glutafin Gluten Free Select Multipurpose White Mix
¼ Tsp Salt
1 Tsp Bicarbonate of Soda
1. Sieve together the Glutafin Gluten Free Select Multipurpose White Mix, Bicarbonate of Soda and Salt.
2. Mix the potatoes with the egg yolk, add to the white mix.
3. Leave it to stand for a minute, divide into two and using hands and a board dusted with mix pat the mix into circle ( about 1cm thick)
4. Heat a griddle lightly dusted with mix or a heavy based flat bottom pan to a medium heat. Place the dough into the pan, cook for 4 minutes each side.
5. Cut into 4 and keep warm, repeat step 4 with the remaining dough.
6. Serve straightaway, great with a full hearty Breakfast.
Our fruity drop scone recipe, cooked on a griddle or frying pan can be served as a bread, cake or biscuit alternative. Great for breakfast too served with a spoonful of marmalade!
Preparation time: 20 minutes
Cooking time: 4 minutes
Oven temperature: 0
225g/8oz Glutafin Gluten Free Select Multipurpose Fibre Mix
1 x 5ml tsp Gluten-free baking powder
1 Lemon (grated rind)
25g/ 1oz Citrus peel
1 Medium egg
25g/1oz Soft margarine (melted)
225g/8oz Natural yogurt low fat
1 x 15ml tbsp Light and mild olive oil for greasing
1.Place all the dry ingredients into a large bowl with the lemon rind, raisins and mixed peel. Make a well in the centre and gradually add the liquid ingredients. Beat together with a wooden spoon until smooth. Stand for 10 minutes to thicken slightly.
2.Drop the mixture in tablespoonfuls onto a greased and heated griddle or frying pan.
3.Cook for 2-4 minutes on each side until lightly browned and keep warm until all the scones have been made.
Whether in small squares of bars, this caramel biscuit is very popular. The different textures are the prinicipal appeal - the crunch of the crushed biscuits, the stickiness of the caramel and the delicious creaminess of the chocolate - yummy!
Preparation time: 15 minutes
Cooking time: 2 hours
175g Glutafin Gluten Free Bourbon Biscuits
85g Unsalted Butter
75g Unsalted Butter
225g Dark Chocolate, 70-75% Cocoa Solids
3 Medium Eggs, separated
85g Caster Sugar
75ml Double Cream
1 tbsp Bacardi Rum
Icing Sugar, to dust before serving
1. To make the base: melt the butter in a pan. Crush the biscuits in a bag with a rolling pin or whiz in a food processor. Add the biscuits to the butter and stir.
2. Tip the mixture into a greased tin 20cm x 20cm, spreading it level with the back of a spoon. Refrigerate for 15 minutes.
3. To make the caramel filling: place the butter and the soft brown sugar into a medium non-stick pan and stir over a medium heat until the butter has melted. Add the condensed milk, stirring continuously until it bubbles. Allow to boil for 2 minutes, but stir occasionally to prevent it from burning. Remove from the heat.
4. Spread the caramel over the biscuit base and chill for 45 minutes.
5. Melt the chocolate in two separate bowls over a pan of boiling water. Pour the milk chocolate over the caramel, tip the tin slightly to level the chocolate. Then drizzle the white chocolate over the top to form a pattern. (This is best done by pouring the warm chocolate into a small freezer bag, make a small cut in a corner of the bag at the bottom, then squeeze the chocolate diagonally across the milk chocolate topping).
6. When the chocolate has hardened a little, cut into 4 vertically and 4 horizontally making 16 squares. Carefully remove the squares from the tin and serve.
As always, we love to hear from you! Make sure you share your Scottish recipes with us!
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