Tuesday, 28 February 2012

Gluten free homemade chocolate bourbon biscuit.

I used to work in a old people's retirement home. For 4 years I cared and looked after the elderly. getting them dressed in their best outfits, feeding and wiping them all up...aside from the toileting... tea time was the big task. Making cups of tea at 1/2 hour intervals and passing the biscuit tin around the excited ladies and gents.

Oh There were many scraps around that biscuit tin,  as to who got the precious chocolate bourbon. inevitably Cesil always won and ran hobbled away with 5, whilst Joan, Ethel, Dora and the others were left in his wake with the crumbs or a pink panther wafer. Brutal I know but that's nature and you gotta be quick if ya wanna survive... in the care home lounge. Its ok though, in half an hour, it would be tea time yet again and i would refill the tin with more, making sure I kept my beady eye on Cesil.


In honour of my golden oldies, I got a choccy biccy recipe for all. Gluten free and enough to go round, so everyone can dunk theirs with their cuppa.

Gluten free Chocolate Bourbon sandwich biscuit.
Ingredients
Makes 10

50 g low fat margarine
50 g soft brown sugar
1 tbsp honey
110 g gf plain flour mix ( I use Dove's)
15 g cocoa powder
1/2 tsp Bicarbonate of soda
flour for rolling out

for the filling

75 g) icing sugar
40 g margarine
1 tbsp cocoa


Cooking Instructions

1. Pre-heat the oven to 180°C
2. Cream the marg and sugar together very thoroughly with an electric hand whisk. Next beat in the honey.
3. Sift the flour, cocoa, and bicarbonate of soda together. Add this dry mixture into the fat and sugar to create a stiff paste.
4.Bring together and Knead well, and roll out onto a large and spacious flat surface, which has been covered in a dusting of flour. Using a rolling pin make the dough flat and around half a centremetre thick.
5.stamp or cut out biscuity shapes
6. Place on a greased baking sheet covered with greased greaseproof paper.
7. Bake for 12 to 14 minutes.
8. Cool on a wire rack.
9. for the filling: Sift the icing sugar into a large bowl making sure you get rid of all the lumps.
10. Beat the fat until soft add in the dry ingredients.
11.Sandwich the cooled fingers with a layer of filling

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