Wednesday, December 18, 2013

Coconut biscuits

A traditional favourite my mother used to bake at Christmas.
Coconut biscuits

300 ml sugar
250g butter
2 eggs
1 cup desiccated coconut
3½ cups flour
½ teaspoon baking soda
3½ cups flour
½ teaspoon salt
Red glacé cherries

  1. Put butter in sun to soften - do not melt it because it will change the texture of your biscuits. Take eggs out to bring to room temperature. 
  2. Cut cherries into eight pieces each - I use about half a packet. 
  3. Prepare the baking sheets. 
  4. Cream the butter and sugar until the mixture is light and fluffy. 
  5. Beat in the eggs. 
  6. Mix in the coconut. 
  7. Add the rest of the dry ingredients and make into a fairly stiff dough. 
  8. Set the oven to 200° C on the bake function - not fan bake. 
  9. Put dough into cookie press and fill the baking sheet. (One press gives a small biscuit which is ideal around Christmas time when you only want small snacks with all the delightful temptations around. Two presses gives a bigger biscuit with a softer texture, which is the way I like it.) Put a piece of glacĂ© cherry in the middle of each biscuit. 
  10. Bake for about 10 minutes until the edges are a light golden brown. 
  11. While the first batch is baking, prepare the next batch so when you take the biscuits out of the oven the next batch is ready for baking. 
  12. Leave biscuits to cool a bit before placing them onto a cooling rack. 
This quantity of dough makes about 3½ baking sheets if you make the smaller biscuits. 

Sunday, December 01, 2013

Gluten-free coffee and date cake

This gluten- and dairy-free cake is moist, light and easy to make. Best of all is that you don't have to buy special ingredients. 

1 cup pitted dates
Half cup of strong coffee
2 cups of ground almonds
125ml raw sugar
5 eggs, separated
1tsp vanilla extract
1tsp baking soda
1tsp each ground ginger and cinnamon
Half tsp nutmeg and ground cardoman
Generous pinch of salt
70g walnuts, chopped

Preheat oven to 150 C and lightly oil a square 20cm cake tin. Line the base of the tin with baking paper. 
Bring the finely chopped dates and coffee to boil in a small saucepan en simmer for 2 minutes. Set aside to cool. 
Whisk egg yolks, mix in the almonds, sugar, walnuts, vanilla, salt and spices.
Add the baking soda to the dates and mix into the egg and almond mixture. 
Beat the egg whites till soft peaks form and fold into the almond mixture. 
Spoon mixture into the prepared cake tin and bake for 45 to 50 minutes or until a skewer comes out clean when inserted in the middle of the cake. 
Let the cake cool completely before removing it from the tin.