Divine gluten free chocolate cookies

image & recipe @yummly.com / Food 52

Serves a crowd

• 2.5cups powdered sugar
• 1/2cup unsweetened cocoa powder
• 1/2teaspoon ground cinnamon
• 1/4teaspoon kosher salt
• 3egg whites
• 1teaspoon vanilla extract
• 2.5cups semisweet chocolate chips

1. Preheat the oven to 180'C (350'F) and line baking sheet(s)with parchment paper
2. In a bowl of standing mixer or large bowl with hand held mixer , mix powdered sugar, cocoa powder, cinnamon, and salt on low. Stir in the egg whites with a stand or hand mixer until the batter is well mixed. Stir in the vanilla extract and chocolate chips by hand. The batter will look weird. Don't worry about it.
3. Using a small cookie scoop or spoon blob batter onto the baking trays, about an inch apart. They will spread a bit.
4. Bake until the cookies are cracking on the surface, about 15 minutes.
5. Let cool for ten minutes on the trays then carefully remove to cooling rack.
6. These will keep in covered container for three days but you'll never keep them that long.

Melting Moments

image @http://www.food.com

Ingredients:

Makes 16-20

• 3 tbsp. [40g / 1 1/2oz] butter or margarine
• 5 tbsp. [65g / 2 1/2oz] lard
• 1/2 cup [75g / 3oz] caster sugar
• 1/2 egg, beaten
• few drops of vanilla or almond essence
• 1 1/4 cups [150g / 5oz] self-raising flour
• Rolled oats for coating
• 4-5 glasé cherries, quartered

Method:

1. Preheat the oven to 180'C conventional [350'F / Gas 4]. Grease two baking trays. Cream together the butter or margarine, lard and sugar, then gradually beat in the egg and vanilla or almond essence.
2. Stir the flour into the beaten mixture, then roll into 16-20 small balls in your hands.
3. Spread the rolled oats on a sheet of greaseproof paper and toss the balls in them to coat evenly.
4. Place the balls, spaced slightly apart, on the prepared baking trays, place a piece of cherry on top of each and bake for 15-20 minutes, until lightly browned. Allow the cookies to cool for a few minutes before transferring to a wire rack.

Sugar temperature guide

Cake Tin Sizes

Oven temperature guide

Sugared raspberry biscuits

INGREDIENTS

24 biscuits

image @http://aww.ninemsn.com.au

Basic biscuit dough:

• 90g reduced-fat margarine
• 110g (½ cup) caster sugar
• 250g (1 2/3 cups) plain flour
• pinch salt
• 1 teaspoon vanilla essence
• 1 egg, lightly beaten

Sugared raspberry biscuits:

• 1 quantity of basic biscuit dough
• 70g (¼ cup) raspberry jam
• 24 fresh raspberries, if desired
• icing sugar to dust

Method:

Basic biscuit dough:
Cream margarine and sugar in a small bowl with an electric mixer until light and fluffy. Add remaining ingredients and beat until just combined (do not overbeat or dough will become tough).

Divide dough in half and roll each half in caster sugar to form 2 x 12cm logs. Wrap each log in plastic wrap and freeze for 2 hours or until very firm.

Cut each log into 12 x 1cm biscuits, place on greased baking sheets and bake in a moderate (180°C) oven for 15-18 minutes or until lightly browned around the edges. Cool on wire racks.

Hint: Dough can be frozen for up to 2 months.

Sugared raspberry biscuits:
Follow the basic biscuit dough recipe to the end of step 4.
Before placing baking sheets in the oven, make a hollow in the centre of each biscuit with your forefinger or the back of a teaspoon.

Place ½ teaspoon of raspberry jam in each hollow and bake as for the basic biscuit dough recipe.

Place a fresh raspberry on top of each biscuit before serving, if desired, and dust with icing sugar.

Eve's Pudding

"The tempting apples beneath the sponge topping are the reason for the pudding's name"

image @http://www.deliciousmagazine.co.uk

Ingredients:
Serves 4-6

• 1/2 cup [115g / 4oz]  butter
• 1/2 cup [115g / 4oz]  sugar
• 2 eggs, beaten
• grated rind and juice from 1 lemon
• 1 cup [90g / 3 1/2 oz] self-raising flour
• 1/3 cup [40g / 1 1/2 oz] ground almonds
• 1/2 cup [115g / 4oz] soft brown sugar
• 500-675g [1 1/2lb] cooking apples, cored and thinly sliced
• 1/4 cup [25g / 1oz] flaked almonds

Method:

1. Pre heat the oven 180'C [356'F].
2. Beat together the butter and caster sugar in a large mixing bowl until the mixture is very light and fluffy.
3. Gradually beat the eggs into the butter mixture, beating well after each addition, then fold in the lemon rind, flour and ground almond.
4. Mix the brown sugar, apples and lemon juice, tip into the dish, add the sponge mixture, then the almonds.
5. Bake for 40-45 minutes, until golden