Saturday, 18 February 2012
simple rock buns - gluten and dairy free
45g gf flour (40%urid, 40%tapioca, 20%cornmeal)
45g ground almonds
1/2 tsp mixed spice
1/2 tsp baking powder
30g soft margarine (dairy free if wanted)
Mix the flour, spices and baking powder. Stir in the margarine; I found it mixed in quite easily with a spoon. Add the sugar, the egg and the raisins. You should have a mixture that needs pushing off the spoon. This will give a rocky high biscuit. If you want a flatter biscuit add some liquid - juice, milk or water, to make a dropping consistency.
For extra amusement sprinkle sugar crystals on top before baking. Add mixed peel, cherries or other dried fruit to suit your taste.
Bake on sheets lined with baking parchment/silicone for 12-20 minutes depending on how big you make the little buns. If you want a firmer texture return to the oven and cook for a few minutes more at a lower temperature to help them dry out.
These have a soft texture and slightly crisp outside. They have a light sweet taste with just a hint of spice.