400g My sweet pastry sweet pastry (mix a little water into pastry to help in rolling)
2 large eggs
175g light muscovado sugar
1 tsp vanilla
50g butter, room temperature
4 tbsp single cream
50g chopped walnuts,
Preheat the oven to fan 170C/ conventional 190C/gas 5. Roll out the pastry on a lightly gluten free floured surface to 1/4 in thick. Then cut out 10-12 rounds with a 7.5cm fluted cutter, re-rolling the trimmings. Use the rounds to line two deep 12-hole tart tins (not muffin tins). If you only have a regular-sized, 12-hole tart tin you will be able to make a few more slightly shallower tarts.
2.Beat the eggs in a large bowl and combine with the rest of the ingredients except the walnuts. Tip this mixture into a pan and stir continuously for 3-4 minutes until the butter melts, and the mixture bubbles and starts to thicken. It should be thick enough to coat the back of a wooden spoon. Don’t overcook, and be sure to stir all the time as the mixture can easily burn. Remove from the heat and stir in the nuts.
3.Spoon the filling into the unbaked tart shells so it’s level with the pastry. Bake for 15-18 minutes until set and pale golden. Leave in the tin to cool for a few minutes before lifting out on to a wire rack. Serve warm or cold.
160g white rice flour
8 tablespoons pure icing sugar or caster sugar (whichever you prefer)
175g butter, softened.
Prep:15min › Cook:20min › Extra time:1hr chilling › Ready in:1hr35min
Sift cornflour, sugar and rice flour together in a medium-large bowl.
Add butter. Mix with hands until soft dough forms. If you feel that it's still too wet just add a little more flour (either one is fine). Refrigerate one hour.
Preheat oven to 150 C / Gas 2. Cover a baking tray with greased baking parchment. Shape dough into 2.5cm balls. Place about 5cm apart on greased parchment, then flatten with lightly floured fork. Bake for 20-25 minutes or until edges are lightly browned.
Place a blob of jam on 1/2 the biscuits and on the other half a blob of runny water icing. Sandwich both together, add a piece of glazed cherry on each.
8oz Icing sugar
few drops of vanilla/almond(optional)
2-3tbsp boiling water
Sift the icing sugar into a bowl. Add a few drops of flavouring, if you like.
2. Using a wooden spoon, gradually stir in enough water until the mixture is the consistency of thick cream. Beat until white and smooth and thick enough to coat the back of the spoon. Mix in some colouring, if you like, and use immediately.
Vegetable oil or butter for greasing
3 large eggs (ideally at room temperature)
100g/3oz caster sugar
100g/3oz gfree plain flour
1 tablespoon warm water
Half a jar of raspberry or strawberry jam, about 200g
Extra caster sugar or icing sugar for dusting
Prep:25min › Cook:10min › Ready in:35min
Preheat the oven to 200 C / 180 C fan / Gas 6.
Cut a piece of greaseproof paper to fit the base of a Swiss roll tin approx 30x25cm. If you do not have a Swiss roll tin a roasting tin will do just fine. Grease the bottom of the tin, then put in the paper and grease that too, dust with caster sugar and a little flour.
Beat the eggs and caster sugar in a large bowl with an electric whisk for about ten minutes. The mixture will almost triple in volume and become paler in colour, it will be thick enough so that when you lift the whisk out of the mixture it will leave a visible trail on the surface (you will notice this more prominently if you leave the mixture to stand for a minute or so). Sift in the flour in three parts, very gently folding it in until the flour is blended in completely, Fold in a tablespoon of warm water.
Pour the mixture into the prepared tin and smooth it out evenly to the edges. Bake in the middle of the oven for 10 to 12 minutes until lightly golden and just firm to the touch. Put the jam in a bowl and stir it so it is spreadable; heat it up a little in the microwave if necessary.
Place a large piece of greaseproof paper that's at least 5cm bigger than the Swiss roll on top of worktop. Dust it with caster sugar.
Tip sponge onto paper and cover with jam,roll sponge into itself while covering with paper, twist ends and leave 1/2 to cool.