This recipe by Eileen Stewart is great for sweet-toothed coffee lovers.
10 minutes
20 minutes
Easy
9
Pre-heat oven to 160C.
Mix butter and sugar together.
Add the rest of the ingredients and mix together.
Roll the mixture into small balls and flatten slightly. Place the balls, evenly spaced on a lightly greased baking tray.
Bake for 20 minutes in a moderate oven (around 160C).
Make butter icing (in proportion of half butter to icing sugar) and flavour with a few drops of coffee essence.
Sandwich two halves together with coffee butter icing, and you have a kiss!
This recipe isn’t a compromise; it is something that is better gluten-free than it could ever be with flour. The heavenly, crumbly, rich texture of this zesty cake isn’t held together by the intermolecular shackle that is gluten.
This pudding’s better than any you’ll find in the shops; tinned or otherwise. And you don’t need any special equipment – find any old dishes made of probably – ovenproof material, grease ‘em up and hey: a handy pudding mould.
Remember those days when you had to choose between chocolate or cheesecake? Flora Shedden and quark have just put a stop to them.
