Sunday, 18 September 2011

Just a Moment

Just a melting moment. Just a gluten free, dairy free, egg free, nut free melting moment. They are not healthy though. I once made the mistake of thinking that food that was free of all these things must be healthy. It's not. It's sugary and 'buttery' and oh so tasty.

The first time I made these free of everything I was unsure if they would work or how they would taste. But they are good, I mean really good. I eat gluten most of the time and these still taste good to me. Even in the gluten version you have to add cornflour to make them nice and short, so gluten free does that really well.

Just so you know, I am not really a developer of new recipes, especially when it comes to baking. I don't have the time to make something five times to get it just right and I don't have the money to waste on ingredients. I find recipes that look like they will be easily converted and go from there. I found the original recipe for these a few years ago and made them as special treats and afternoon teas. My son always loved them and he still loves them with all the substitutions. It works quite nicely with straight gram for gram substitutions which takes the effort out of it.

Melting Moments
  • 250g nuttelex
  • 55g (1/3 cup) icing sugar, sifted
  • 1/2 tsp vanilla essence
  • 310g gluten free plain flour, sifted
  • 60g nuttelex
  • 1/2 tsp vanilla essence
  • 110g (2/3 cup) icing sugar, sifted
  1. Preheat oven to 160°C. Line a baking tray with baking paper.
  2. Cream nuttelex, icing sugar and vanilla essence in a medium bowl with electric beaters. Add flour and mix with the beaters on the lowest possible speed until just combined and a soft dough forms. Lightly flour hands then roll the mixture into small balls. Place on the prepared baking tray with a little space around them. Use a fork to flatten each ball to about 3cm in diameter and 1 cm thick. Bake in preheated oven for 15 minutes or until cooked through. They should be just turning golden around the bottom edge. Cool on baking tray. Repeat with the remaining mixture.
  3. To make the filling, beat the nuttelex and vanilla essence until soft. Add the icing sugar and beat until combined. Refrigerate until required.
  4. To assemble biscuits, spread the base of a biscuit with filling and then join with another biscuit. Repeat with remaining biscuits and filling. Store in an airtight container for up to 5 days.

If you can have gluten and dairy check out the original recipe. I always halve the amount of vanilla in a recipe to reduce the salicylates and leave out pesky things like orange zest. You really can't go too far wrong with recipes as simple as these.

Another variant on this is to sprinkle them with some caster sugar before baking and leave the unfilled for lovely little short breads. Or you could add a tablespoon of carob powder to either the dough or the filling for something different.

I hope you enjoy these tea time treats.

1 comment:

  1. Thank you. this recipe is perfect. was feeling overwhelmed yesterday trying to accommodate for my 7 year old who is gluten free, low Salicylates, low Amines and no nitrates. This sugary, fatty recipe saved the day and is perfect.