Let’s bake gluten free

1 min read

FREE-FROM TREATS FOR EVERYONE

RECIPE BECKY EXCELL

FOOD STYLING: BIANCA NICE. PROP STYLING: VICTORIA ELDRIDGE

Lemon Bakewell slices

MAKES 24 V GF HANDS-ON TIME 25 mins TOTAL TIME 1 hr, plus cooling

For the base

◆ 170g soft butter, plus extra to grease

◆ 80g caster sugar

◆ 250g gluten-free plain flour

◆ ¼ tsp xanthan gum

For the sponge

◆ 200g soft butter

◆ 200g caster sugar

◆ zest of 2 lemons

◆ ½ tsp almond extract (optional)

◆ 3 medium eggs

◆ 100g gluten-free self-raising flour

◆ 100g ground almonds

◆ 1 tsp gluten-free baking powder

◆ ¼ tsp xanthan gum

◆ 200g lemon curd (shop-bought or homemade)

◆ 25g flaked almonds

◆ icing sugar, to dust (optional)

1 Preheat the oven to 180°C, fan 160°C, gas 4 and grease and line a 20cm x 30cm traybake tin.

2 Cream together the butter and sugar for the base until light and fluffy, then mix in the gluten-free plain flour, xanthan gum and a pinch of salt, just until it starts to come together. Use your hands to bring it all together as a dough.

3 Press evenly into the prepared tin and prick all over with a fork. Bake for 15-20 minutes until the edges are very slightly golden. Set aside to cool.

4 For the sponge, cream the butter and sugar until light and fluffy. Add the lemon zest, almond extract (if using) and the eggs, one at a time, mixing between each addition.

5 Mix in the gluten-free self-raising flour, g

This article is from...

Sainsbury's Magazine

5 April 2023

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