Gluten-free Vanilla Sugar Cookies

Gluten-free Vanilla Sugar Cookies

 

One of the most talked about parts of Munchkin’s birthday party were the cookies we gave away as gifts. My wonderfully talented friend Nikki from Toute Sweet took some time out with her friend Summer from The Sweet Life, who is also a very talented cookie decorator, to make these stunning cookies.

I adapted Nikki’s sugar cookie recipe (gifted to me at Christmas with a bottle of her delicious homemade vanilla essence) and baked a batch of cookies. She then took my gift box template design (more info on those in the next few weeks) and garnered inspiration from this amazing cookie design to come up with these!  They fit the theme, invitations and gift boxes perfectly.

 

Munchkin's first birthday

 

Unfortunately I couldn’t get them wrapped and into the boxes without damaging some of the wings as they sit up from the cookie; and so decided to wrap them loosely in cellophane bags and to gift them separately. But this worked splendidly as it gave everyone ample opportunity to have a good look at them. They’re just beautiful!

Here’s the adapted recipe, for those of you who like me, love sugar cookies but can’t eat them due to health reasons. The cookies are slightly more crumbly than a normal glutenous sugar cookie, but when they were fresh out of the oven had a lovely snap! Just keep them in an air tight container and they should maintain their crispness.

 

Gluten-free Vanilla Sugar Cookies

 

Gluten-free Vanilla Sugar Cookies

 

Ingredients
  • 500 grams of unsalted butter
  • 40 grams of caster sugar
  • 2 large eggs
  • 15ml of vanilla essence
  • 700 grams of Schaer patisserie mix C or your preferred gluten-free flour mix
  • 2 1/2 teaspoons of xanthan gum
  • 1 teaspoon of baking powder
  • 1 teaspoon of salt

 

Method
  • Cream the butter and sugar together.
  • Add eggs and vanilla, beating well after each addition.
  • Sift all of the dry ingredients together.
  • Add the flour mixture slowly, until well combined. But try to avoid over-mixing.
  • Wrap the dough in cling film and place in the fridge for half an hour.
  • Roll cooled dough between pieces of baking paper. I used 3mm rolling guides to ensure an even thickness.
  • Place in the freezer for half an hour, ensuring it’s flat.
  • Pre-heat your oven to 180 degrees celsius.
  • Taking the rolled from the freezer, quickly cut out into the shapes you want, lying out on new pieces of baking paper. And place cookies back into the freezer for ten minutes.
  • Take cookies directly from the freezer and place in the oven. The baking of frozen cookies ensures that they keep their shape and don’t spread. The batch I didn’t freeze spread more than I was happy with.
  • Bake for 8 to 12 minutes or until edges are a light golden brown.
  • Take the cookies from the oven and allow to cool on the baking tray, don’t try to remove them from the baking paper until cooled or they’ll crumble. The cookies become much firmer as they cool.
  • Decorate to your hearts desire!

 

 

Gift box photo by Hayley Hay

Munchkin’s first, first birthday party

Munchkin's first first birthday

Munchkin’s birthday isn’t for nine days, but her grandparents are here in Switzerland at the moment. So we decided to have a little party before the big one with friends next weekend. It just so happened to coincide with Australian Father’s Day, so we’ve had double the reason to celebrate!

Munchkin's first first birthday

I made a little gluten-free, organic, vanilla butter cake made with rapadura sugar and swiss meringue buttercream. Then I topped it with a Miffy plaque and candle I’d made out of modelling chocolate. Munchkin adores books and Miffy is currently one of her favourites.

Munchkin's first first birthday

For decoration I bought a couple of helium filled balloons and a cute little number one that were all anchored with some streamers.

So Munchkin, after her nap, was greeted with this… (along with four very excited family members)

Munchkin's first first birthday

She loved it!

Munchkin's first first birthday

After the prerequisite off-key singing, Munchkin was presented with her first ever piece of cake.

Munchkin's first first birthday

Devoured with almost no mess, I’m assuming this means it was liked!

Munchkin's first first birthday

Our little party was perfect and we’ve had a gorgeous day!
I’ve now got to get back to work for next weeks party!

 

Gluten-free in and around Lausanne

gluten-free-celiac-disease

 

Hello all! Just a quick heads up. If you don’t live in (or have an intention to visit) Lausanne in Switzerland and have an intolerance to gluten this post is probably not going to be of any interest to you. So maybe go grab a coffee and I’ll see you soon! I’ve a cook cake box tutorial I’ll post just as soon as I can.

However if you do live in Canton Vaud and are intolerant to gluten, or have a loved one who is… this may be of interest.

One of the most common email requests I’ve been getting is from lovely ladies and gents in Lausanne asking where to find gluten-free products. I’ve sent out an email list of my favourite places more times than I can count! So I’ve decided to post it here on the blog.

 

Cully

Cafe Sonja

Quite possibly the best gluten-free cakes, tarts, biscuits, chocolate eclairs and quiches I have ever had. The tea room is fabulous and their biscuits are now being stocked in Globus in Lausanne. In Winter, their hot chocolate is by far and away the most delicious and decadent experience I’ve had in Switzerland. And that’s saying something coming from a country where the main dish is steaming bowls of rich, hot cheese followed by double cream smothered meringues for dessert!

 

Morges

Laurent et Magalie

This recently opened health food store has a great selection of GF foods and cake/ biscuit mixes. Whilst not cheap, their Marlette cake mixes are the only ones I’ll use. They’re organic and delicious. They also stock Sonja-Sante breads and cookies. So definitely worth visiting if you’re in the neighbourhood.

  Read more

Gluten-free Raspberry Friands

Gluten-free raspberry friands

 

I had an itch. I needed to bake. It had been so long that my Kitchen Aid had a light coating of dust!

The cover of What Katie Ate has been giving me cravings for friands for quite some time. They don’t exist here and certainly not in gluten-free form. The delicious raspberries in season provided me with the perfect excuse.

As I don’t have a friand tin I decided to use a cupcake pan and they worked fine. I adapted two recipes to be gluten-free. One from What Katie Ate and another from online aptly named “The Perfect Friand”. And then decided I liked a mix of both! They’re light and delicious. Not to mention really easy and quick to make!

My husband has requested I make them again, and as I’ve just collected the piece to make my ice-cream maker work, I have plenty of use for spare egg yolks. I think next time I’ll use plums on the top…

 

Gluten-free raspberry friands
GLUTEN-FREE RASPBERRY FRIANDS

Makes about a dozen

Ingredients
  • 4 egg whites
  • 60 grams of almond meal
  • 60 grams of gluten-free flour of your choice
  • 1/4 teaspoon of guar gum
  • 120 grams of icing sugar (not icing mixture)
  • Pinch of salt
  • 100 grams of melted unsalted butter
  • Butter to grease pan
  • 125 grams of fresh raspberries

 

Gluten-free raspberry friands

 

Method
  • Preheat oven to 180 degrees celsius (160 degrees celsius fan forced)
  • Grease tin with butter (I used a cupcake tin as I don’t own a friand tin)
  • Whisk egg whites until frothy.
  • In a separate bowl, combine almond meal, sieved icing sugar and the pinch of salt together.
  • Add egg whites and fold in until well combined.
  • Gradually stir in butter.
  • Pour into tin, Filling each mould three-quarters full.
  • Place a raspberry in the top of each.
  • Bake for 15 minutes, or until a skewer inserted comes out clean.
  • Allow to cool slightly before removing from the mould. I needed to run a knife around the edge of mine to loosen them.

 

Gluten-free profiteroles (choux pastry)

 

Gluten-free profiteroles (choux pastry)

 

There were a few things I gave up on finding when I found out I couldn’t eat gluten anymore. One of them was profiteroles and a good choux pastry. But a trip to my favourite bakery assured me that a gluten-free choux pastry is very possible. They make the most amazing gluten-free eclairs!

So when the latest issue of Delicious magazine graced my letterbox with a Better Cook Challenge on choux pastry I was determined to try and make a gluten-free profiterole. We had some friends and their gorgeous offspring coming for lunch last Friday, so I seized the second wind I got on Thursday night after putting Munchkin to bed, and tried.

And it worked! *cue cheer and happy dance*

 

Gluten-free profiteroles (choux pastry)

 

Honestly I can’t really remember exactly what the glutenous version tastes like, but both of my friends and my husband assured me that my version were delicious. And my husband advising that I could make them again very soon convinced me of it.

As per usual I used Schaer patisserie mix C as it’s the best commercially bought flour mix I’ve come across for pastries and cakes (and Sonja in Cully wouldn’t divulge her amazing recipe ;))

I finished them with a drizzle of salted caramel sauce rather than the chocolate one in the magazine. I’ll write up the caramel recipe for next weeks gluten-free recipe post.

 

Gluten-free profiteroles (choux pastry)

 

Profiteroles with Vanilla Crème Pâtissière‎

Ingredients for the choux pastry
  • 100ml of cold water
  • 45 grams of unsalted butter
  • 60 grams of Schaer patisserie mix C or your preferred gluten-free flour mix
  • 1/2 teaspoon of guar gum
  • 2 medium eggs

 

Gluten-free profiteroles (choux pastry)

 

Ingredients for the Crème Pâtissière
  • 2 egg yolks
  • 10 grams of Schaer patisserie mix C or your preferred gluten-free flour mix
  • 1/2 teaspoon of cornflour
  • 35 grams of caster sugar
  • 150 ml of whole milk
  • half a vanilla pod, split lengthways
  • 100ml of double cream

 

Gluten-free profiteroles (choux pastry)

 

Method for the choux pastry
  • Pre-heat your oven to 200 degrees celsius (180 fan forced) and line two baking trays with baking paper.
  • Put the water and butter in a saucepan and bring to the boil, ensuring that the butter is melted and combined.
  • Remove from the heat, and immediately stir in all of the flour and guar gum. Stir quickly until the mixture thickens and starts to come away from the side of the saucepan.
  • Place back on the heat and cook whilst stirring for a little longer, just to dry the mix out a little. A minute or two should do it.
  • Put the pastry into a large mixing bowl. Leave for 2 minutes to cool. This ensures that when you add the egg it doesn’t cook immediately.
  • Add eggs, one at a time, and stir in quickly with a whisk until well combined.
  • Spoon the mixture into a piping bag fit with a 1cm plain nozzle.
  • Pipe the mixture onto the baking paper. In the photographs I made large profiteroles, and so piped them about the size of a large walnut. Pipe them about 4 cm apart.
  • Using a finger, wet with a little water, push the spikes down so that the top of your profiterole is smooth and not peaked.
  • Place in the oven for 20-25 minutes at 200 degrees celsius (180 fan forced) and then turn down to 140 degrees celsius (120 fan forced) for another 20-25 minutes to dry them out.
  • Remove from the oven and allow to cool on trays.

 

Gluten-free profiteroles (choux pastry)

 

Method for the Crème Pâtissière
  • Place the egg yolks, flour, cornflour and sugar in a bowl and whisk until combined
  • Put the milk and vanilla pod in a saucepan and bring to the boil.
  • Pour the milk mixture over the egg mixture and whisk to combine.
  • Pour the mixture back into the saucepan and put back on a gentle heat, stirring continuously until very thick.
  • Take off heat, place in a bowl, discard the vanilla pod, cover with cling wrap and allow to cool.
  • Whip the double cream until you get soft peaks.
  • Fold in the cooled custard mixture and push through a sieve to get rid of any lumps.
  • Spoon into a piping bag fitted with a 5mm plain nozzle.
  • To fill the choux buns, make a small hole in the bottom of each cooled profiterole and insert the piping nozzle. Gently squeeze in filling.
  • Serve on a plate or platter with your choice of sauce. I used a salted caramel sauce (recipe in next weeks blog).

 

Gluten-free profiteroles (choux pastry)

 

Recipe adapted from May 2014 issue of Delicious Magazine.

 

Gluten-free profiteroles (choux pastry)

 

This is an unsponsored post

 

Gluten-free profiteroles (choux pastry)