RECIPE
Gluten-free stollen bites
Becky Excell
MAKES 15-20
• 340g gluten-free self-raising flour , plus extra for dusting
• 1 tsp gluten-free baking powder
• ¼ tsp xanthan gum
• 85g very cold butter , cubed
• 60g caster sugar
• 50g ground almonds
• 150g marzipan , grated
• 100g sultanas , finely chopped
• 1 lemon , grated zest plus 3 tsp juice
• 150ml milk
• 1 egg
• 2 tsp almond extract
• icing sugar , for dusting
1 . Heat the oven to 220C / 200C fan / gas 7 . Line a baking sheet with baking parchment . Put the flour , baking powder and xanthan gum in a large mixing bowl . Add the butter and rub it into the flour with your fingertips until it forms a breadcrumblike consistency . Stir in the sugar , ground almonds , marzipan , sultanas and lemon zest . 2 . Gently warm the milk in a jug ( make sure it doesn ’ t get hot ) and add the lemon juice . Allow to stand for 1-2 mins – it should turn slightly curdled and lumpy . Add the egg and almond extract to the curdled milk and beat together until well combined . 3 . Make a well in the middle of your dry mixture . Pour in the wet mixture and work it in using a metal fork or knife . Keep working it until it forms a slightly sticky dough . 4 . Lightly dust your work surface and hands with a little flour . Take golf ball-sized amounts of mixture and roll into slightly flattened balls – but not too flattened , as they will spread out in the oven . 5 . Put on your lined baking sheet , allowing a 2.5cm gap between each ball . Bake in the oven for 12 – 15 mins until golden . Allow to cool briefly on the sheet before transferring to a wire rack to cool completely . 6 . Dust well with icing sugar and enjoy cold , or slightly warm if you can ’ t wait .
This recipe is from ‘ How to Bake Anything Gluten Free ’ by Becky Excell . Published by Quadrille . Photography : Hannah Rose Hughes .
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