This deliciously creamy and sweet lemon curd can be used on cakes, cheesecake, toast, whatever takes your fancy.

I suppose it has that nostalgic element for me. My mum always used to eat this when I was young and I used to think ‘how can she even that?’ (This is the 10 year old me who hadn’t even tried it and I already made my mind up I hated it.)

But as an adult I tried it and loved it. And yes homemade lemon curd is so much nicer than store bought so it was essential I made a easy, quick and delicious recipe for you too make on hand in only 15 minutes. Sterilize the jars with boiling water et Voila!

Gluten free and so delicious. It can be the perfect little gift as well if you put it in a jar with a ribbon round it. And they would definitely eat it!

So as usual the print button is at the top of the page and your shopping list below.

Shopping List

• 250g block butter
• 250g caster sugar
• 6 eggs
• 5 lemons zested and juiced

Can this be made dairy free?

I haven’t tried it but you could try swapping the butter for a dairy free hard block of margarine such as Stork or Flora plant block butter. I can’t see why it wouldn’t work so let me know in the comments how it turns out.

How do you sterilize the jars?

We need to make sure that the jars get hot enough so it kills the microorganisms and bacteria, so it’s very important that you sterilize them. You can do this by washing the jars with hot soapy water but don’t dry them. You can then fill and cover the jars and lids with boiling water and leave for 5 minutes.

Just a note!

Do not pour hot liquid into a cold jar or cold liquid into a hot jar otherwise it will smash. Then you’ll have to clean it all up and make the curd again.

If you make this recipe and love it please give it a share on Facebook. It all helps.

Anyway lets get on with the recipe!

Thank you for reading this post and as said above if you love this recipe, please leave a comment or rate it! I’ll be very grateful.

You might also like

• Gluten free Lemon Drizzle Loaf Cake

• Gluten Free Thai Style Sauce

The post 4 Ingredient Gluten Free Lemon Curd appeared first on Welcome to Rockhoppers Kitchen!.

Blondie anyone? Yes please! In my view you just can’t beat a blondie. Especially a gluten free rhubarb and custard blondie! I think they’re so underrated and they’re by far one of my favourite bakes. Crispy on the top, slightly gooey in the middle. Perfect.

As said above, they’re horribly addictive so watch out if you have no willpower. Even if you do end up eating the entire tray because lets face it, everyone has their guilty secrets, it will be totally and utterly worth it.

This is the perfect summer recipe for a naughty dessert or even to eat on their own.

So step by step instructions are below in the recipe and there is a print button at the top if you would like to print it off.

Shopping List

• 300g stewed rhubarb
• 45g caster sugar
• 2-3 tbsp water from the rhubarb after being defrosted
• 200g salted butter
• 3 medium eggs
• 125g gluten free plain flour
• 250g caster sugar
• 70g custard powder
• 1/4 measured tsp xantham gum – only add if your flour doesn’t already contain it
• 100-120g white chocolate chips/chopped white chocolate

I use Doves Farm Freee gluten free flour, I always have done and it’s always been very reliable however you can use another of your choice.

Ensure your custard powder is gluten free, I use Birds myself.

Make sure your chocolate chips are gluten free as well! You don’t want to make the mistake of buying something that’s not safe for you! It’s always best to check the labels when shopping. I like using Molly’s chocolate for baking, it’s cheap, delicious and gluten free of course!

Can this recipe be made dairy free?

Yes you can make this recipe dairy free! You will have to make a few substitutions listed below.

• Use a block of Stork or Flora Plant Butter instead of the dairy butter
• Use dairy free white chocolate chips

Just a note!

When it comes out of the oven the outer edges should seem crispy and the centre just a little wobbly. If it’s all liquid however, it needs longer baking! Make sure you leave it to cool in the tin with no picking at it! It will continue to set more whilst it cools.

If you enjoy this recipe I’ll be very grateful if you give me a star rating!

On with the baking then…

Print

Gluten Free Rhubarb and Custard Blondies

Different yes, deliciously addictive…definitely yes! A classic twist on white chocolate blondies, these are a must have. Chewy, indulgent and the sweetness and sourness go hand in hand.

Course Dessert, Sweet treats

Keyword rhubarb, custard, rhubarb and custard cake, baking, gluten free, dairy free, summer,

Prep Time 20 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 16 servings

Equipment

• 1 23cm squared baking tray or one equal to
• 1 wire rack
• 1 electric handmixer

Ingredients

FOR THE STEWED RHUBARB

• 300 g rhubarb
• 45 g caster sugar
• 2-3 tbsp water from the rhubarb after being defrosted or use 2 tbsp water if using fresh rhubarb

FOR THE BLONDIE

• 200 g salted butter
• 3 eggs
• 125 g gluten free plain flour
• 250 g caster sugar
• 70 g custard powder sieved
• 1/4 tsp xantham gum add only if flour doesn't already contain it
• 100-120 g white chocolate chips or chopped chocolate

Instructions

FOR THE STEWED RHUBARB

• Chop the rhubarb up and place in a saucepan with the sugar and water.
• Cook over a medium heat for 5 minutes stirring every now and then. You can place a lid on for it to cook quicker.
• Once mostly stewed down, turn off the heat and leave to cool.

FOR THE BLONDIES

• Preheat the oven to 180℃/160℃ Fan. Line a baking 23cm baking tray with greaseproof paper. Make sure some overhangs the tray.
• Melt your butter in a saucepan on a low heat and add to a large bowl with the rest of the caster sugar. Beat until smooth.
• Add the eggs one at a time and beat well between each addition.
• Add the gluten free plain flour in 3 lots and thoroughly beat in between each addition.
• Sieve your custard powder and xantham gum into the batter and beat once more.
• Fold in the white chocolate chips and pour into the baking tray.
• Evenly dollop spoonfuls of stewed rhubarb on top until it's all used up and place in the oven to bake for 35-50 minutes. The cooking time may vary depending on your oven.
• Once fully baked, remove from the oven and leave to fully cool in the tray. It carries on cooking after being baked so you need it to cool completely and set before cutting up I'm afraid!
• Once cooled completely you can cut the blondie up and enjoy with a good cup of tea!

So thanks for reading my recipe, let me know in the comments if you made them, I would love to see how it works out with any pictures. Feel free to rate my recipe as well, it all helps.

More white chocolate recipes:

• Gluten free White Chocolate and Raspberry Cupcakes

• Gluten Free White Chocolate & Macadamia Cookies

• Gluten free White chocolate and Blackberry Cupcakes

The post Gluten Free Rhubarb & Custard Blondies appeared first on Welcome to Rockhoppers Kitchen!.

This recipe is so worth making! It’s the perfect savoury bake. They’re so delicious and crispy (well let’s face it, when is anything that involves pastry not?)

This is one of my proudest recipes by far. And even though it uses ready made gluten free puff pastry, it doesn’t lessen the deliciousness that this recipe has.

What I did is make a large amount of the sage and apple meat mixture. I wrapped half of it in clingfilm and froze it so it’s ready on hand for another time. Although, if the ingredients have already been frozen, refrigerate instead.

So the print button is at the top of the page if you prefer the paper version and the shopping list and recipe are below.

So grab your chefs hat, your favourite apron and let’s get baking!

Shopping List

To make a large amount of the meat mixture (enough for 12 sausage rolls), use:

• 250g pork mince
• 6 gluten free sage flavoured sausages
• 1 large white onion
• 1-2 apples – I use granny smiths
• 4 large garlic cloves
• 4-5 fresh sage leaves
• 3-4 fresh sprigs of thyme
• 2 tsp dijon mustard
• salt and pepper

To make 6-8 medium sized sausage rolls as the recipe below states, use:

• 1 batch of gluten free ready made puff pastry
• 1 egg

As mentioned above, I usually freeze half of the meat mixture, or you can refrigerate it for another time so you have it handy to make more. If you’re using all of the mixture to make 12–14 sausage rolls, be sure to use two packs of gluten free puff pastry. It’s often stocked alongside non-gf pastry in the chilled section, so it’s worth checking the label before buying. I use Jus-Rol.

Make sure your sausages are ideally, sage-flavoured. I use Jolly Hog’s. If you can only find plain sausages, simply add 2 teaspoons of dried sage to a pack of 6 sausages.

Can this recipe be made dairy free?

Yes of course, just make sure all the ingredients are dairy free!

On with the recipe then!

Print

Gluten free Sage and Apple Sausage Rolls

Missing sausage rolls? These I made with sage and apple so the flavour is nice and powerful. Ready in 30 minutes and you can even eat them hot from the oven which is always nice to hear. And gluten free of course!

Course Appetizer

Keyword sausage rolls, sausages, pastry, savoury, baking, gluten free, apples, sage, pork mince, snacks, appetizer

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6 fair sized servings

Equipment

• Greaseproof paper
• baking tray
• wire rack

Ingredients

TO FREEZE OR REFRIGERATE HALF:

• 250 g Pork mice
• 6 Gluten free sage flavoured sausages I use Jolly Hog sage sausages
• 1 White onion
• 1-2 Apples I use granny smiths
• 4 Garlic cloves
• 4 Fresh sage leaves
• 3 sprigs Fresh thyme
• 2 tsp Dijon mustard
• plenty of salt and pepper

TO MAKE 6-8 SAUSAGE ROLLS

• 1 batch Gluten free puff pastry I use Jus Roll
• 1 egg

Instructions

• Preheat the oven to 180℃ Fan/200℃/400℉. Line a baking tray with greaseproof paper and place in the oven to heat up.
• Finely dice the onion and fry in a pan on a low heat until lightly golden brown. Crush or finely chop the garlic and add to the the pan with the herbs, fry for another couple of minutes.
• Grate the apple, add to the pan and sweat off for a couple of minutes. Turn off the heat and leave to cool.
• Deskin the sausages and add to a large bowl with the pork mince, plenty of seasoning and mash together using a fork or your hands. I find using my hands a lot easier.
• Add in the onion mixture, 2 tsp of dijon mustard and mix once more.
• Shape half of the meat mixture in a large long sausage shape using wet hands. Place the rest of the sausage meat mixture in the freezer or the fridge if your ingredients have already been frozen.

Assembling the sausage rolls

• Unroll your pack of ready made puff pastry and turn so the shortest side is nearest to you.
• Cut in half from left to right. Spread a thin layer of dijon mustard off centre in the same direction of each rectangle.
• Brush with beaten egg on the smaller side of the mustard on each rectangle. Place the sausage shape on the mustard line and fold over the pastry. Crimp with a fork and repeat this with the other half.
• Slice the sausage rolls into pieces- the size of your choice.
• Remove the hot tray from the preheated oven, place the sausage rolls onto it and using a sharp knife gently slice a few slashes on the tops.
• Egg wash with beaten egg and add some sea salt and black pepper flakes or sesame seeds if desired.
• Bake in the preheated oven for 30 minutes until crisp, golden and the sausage meat reaches 71℃/160℉ on a thermometer.
• Transfer them onto a wire rack or eat them warm. Serve with red onion chutney if you like.

Thank you for reading this post and I’d love to see any comments or pictures of them if you’ve made any! Also, feel free to rate and share my recipe it means a lot.

You might also like

• Ultimate Gluten Free Cheese & Chive Scones

• Slow Cooker Rich Pulled Pork

The post Gluten free Sage & Apple Sausage Rolls appeared first on Welcome to Rockhoppers Kitchen!.

Ever had that problem with not being able to find a gluten free cookie in a bakery? And if you do they taste nothing like how you remember? Well with this recipe and me being your fairy god mother I will make your wishes come true!

It’s actually not long ago I decided to make a recipe for these, before that I had never tried them before. I added a little sprinkling of nutmeg into the mixture and been addicted to them ever since.

Below you’ll find step by step instructions and if you prefer a paper version, there’s a print button at the top of the page.

Shopping List

• 150g softened butter
• 80g soft brown sugar
• 70g golden caster sugar
• 1 medium egg
• 1 tsp vanilla paste or extract
• 1/2 tsp salt
• 1/2 tsp grated nutmeg
• 200g gluten free plain flour
• 1/4 tsp xantham gum – only add this if your gluten free flour doesn’t already contain it
• 1/2 tsp baking powder
• 90g white chocolate chips or chopped chocolate bar
• 70g chopped macadamia nuts

I use Doves Farm Freee gluten free plain flour but you can use another of your choice.

For the baking powder, ensure it’s gluten free. Most are but it’s always best to check before buying. Also make sure it’s within the expiry date!

In my baking I often use vanilla paste but you are free to use extract instead. The vanilla bean flavour just won’t pop like vanilla paste does but they’ll still be delicious!

Yes that’s right – grated nutmeg! Trust me on this one but you do want to go steady with it!

Can I make this recipe nut free?

Yes you can make this nut free but I’m afraid you’ll have to take out the macadamias which is changing the recipe slightly. You could always substitute it with things like raspberries, dried apple, pieces of stem ginger or even more chocolate!

Can I make this dairy free?

Yes this is totally dairy free adaptable. All you’ll need is the following…

• A hard block of margarine such as Stork or Flora Plant Butter – instead of dairy butter. Make sure this is softened to make the recipe!
• Dairy free chocolate chips such as Moo Free Chocolate Chips – for your chocolate

So I grant you your wishes and on with the recipe!

If you’ve tried making these cookies, please let me know your thoughts in the comments sections and feel free to share any pictures. I would appreciate it if you could rate and share my recipe too!

You might also like

• Gluten free Bakery Style Chocolate Chip Cookies

• 5 Ingredient Gluten Free Shortbread

The post Gluten Free White Chocolate & Macadamia Cookies appeared first on Welcome to Rockhoppers Kitchen!.

Shopping List

• 1/4 Birdseye chilli
• 1 large handful of fresh basil (10g – 15g)
• 1 large handful of fresh coriander (10g – 15g)
• 1/4 chicken or vegetable stock cube
• Small bit of boiling water just to cover and melt the stock cube
• 1.5 tsp Chinese 5 spice
• 1/2 tsp dried turmeric
• 2 garlic cloves
• 1 inch of fresh ginger – peeled and grated
• 1 spring onion
• 1 lime – juiced
• 1/4 tsp honey
• Dash of olive oil to loosen the noodles more – optional

Can this be made dairy free?

Yes this is naturally dairy free. Make sure to check the following.

• Chicken or vegetable Knorr stock pot or another dairy free stock cube such as Kallo or Knorr stock cubes

Note!

As far as I know the herb infusion Knorr stock pots are not gluten free. Let me know if I’m mistaken and make sure to check the ingredients when buying.

You’ll need a high-powered blender such as a Ninja to blitz the sauce smoothly. Before serving, warm up in a pan with your noodles or whatever you’re serving it with, toss, and enjoy!

Thank you for reading this post! Did you like my recipe? Feel free to rate it or share it; I will be very thankful and it all helps!

You might also like:

• 4 Ingredient Gluten Free Lemon Curd

The post Gluten Free Thai Style Sauce appeared first on Welcome to Rockhoppers Kitchen!.

Ever made gluten free scones before and they just end up looking like golf balls with no rise? Well, wait till you try these beauties.

To be honest I’ve never been a cheese scone fan, I’ve always found them lets say ‘too cheesy’ if that’s possible? But this recipe with the mustard powder and the chopped chives I’m a big fan. And if you fancy it you can add a sprinkle of parmesan on top before going in the oven.

How do you have yours?

Normally I’d ask whether you put the jam on first or the clotted cream… but I’m guessing that won’t be happening with a cheese scone (although I’m not here to stop anyone!).

What do you like to serve yours with? Butter? Red onion chutney? Or maybe even more cheese? Let me know in the comments what you enjoy yours with – and feel free to share photos too. Those of you who know me know how much I love seeing your pictures of your bakes!

Shopping List

• 340g gluten free self raising flour
• 1/4 tsp xantham gum – add only if your flour doesn’t already contain it
• 1 tsp baking powder – ensure it’s gluten free
• 1 tbsp mustard powder – I use Colmans
• 150g-200g mature cheddar cheese
• 1.5 tbsp chopped chives
• 85g cold butter
• 170ml buttermilk – or if using homemade buttermilk mix 170ml of milk with 1-2 tbsp lemon juice. See in notes at the bottom of the recipe for the full instructions
• 1 egg
• salt and pepper
• small sprinkle of parmesan for the tops- optional

For the gluten free flour I always use Doves Farm Freee self raising flour which is found in their gluten free range.

Make sure you add the xantham gum as this stops the scones turning into a crumbly mess! A little definitely goes a long way so I wouldn’t advise adding any more than the recipe states.

For the mustard powder I use Colmans. I love this one as it has a lovely powerful flavour. Only their mustard powder is gluten free not their jarred mustard so make sure you don’t get them mixed up.

So the print button is at the top of the page and the recipe is below. Lets get cracking!

Print

Ultimate Gluten free Cheese & Chive Scones

These ultimate cheese scones are literally that! They have the look, the rise and the taste. I'm not a fan of cheese scones but these I love!

Course Appetizer

Keyword cheese scone, chives, savoury, snacks, cheesy,, mustard, cheese, scones, appetizer

Prep Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 8 scones

Equipment

• 1 wire rack
• 1 4.5-5cm wide cutter
• 1 pastry brush
• 1 baking tray

Ingredients

• 340 g gluten free self-raising flour
• 1/4 tsp xantham gum only add if flour doesn't already contain it
• 1 tsp baking powder
• 1 tbsp mustard powder I use Colmans- see note 1
• 150-200 g mature cheddar cheese grated – see note 2
• 1.5 tbsp chopped chives optional
• 85 g cold butter cubed
• 170 ml buttermilk if you have no buttermilk learn how to make it – see note 3
• 1 egg
• salt and pepper
• small sprinkle of parmesan optional

Homemade buttermilk

• 1-2 tbsp lemon juice
• 170 ml milk of your choice

Instructions

• Preheat your oven to 200℃ fan/ 220℃. Line a baking tray with greaseproof paper and place in the oven to heat up.
• Make sure you have your buttermilk. If you don't have any see note 3.
• Mix your gluten free flour, xantham gum, baking powder and chopped butter in a mixing bowl.
• Rub together the butter and dry ingredients using your fingers until it forms a crumble like mixture.
• Stir in most of your grated cheese, add salt and pepper, mustard powder and chopped chives.
• Make a well in the middle, pour in your buttermilk and work the dry ingredients into the buttermilk using a large metal spoon until combined. This may take a while but keep going it should eventually come together.
• Flour the work surface, remove the dough from the bowl and kneed it slightly until it all comes together nicely. Do not over kneed.
• Place a large piece of greaseproof paper on the work surface, place the dough onto it and flour your rolling pin.
• Slightly roll the top of the dough so it's flat. Push together the sides until it is 4cm thick. (For gluten free scones like this you want the dough to be almost the height you'd like them).
• Using a 4.5-5cm cutter, push down so you make 8 scones. Pull off the excess dough and re-roll if necessary.
• Take out the baking tray in the oven, place your scones onto it and using a pastry brush, egg wash the top and sides of the scones. I put plenty on so they get a good colour.
• Sprinkle the rest of the cheese on top of them including the optional parmesan if using.
• Place in the oven for 12-15 minutes. Remove the scones from the oven and if they're golden on top and on the bottom they are baked.
• Leave to cool on the tray or slather on some butter whilst warm! Enjoy!

Notes

Note 1– Make sure you use Colmans mustard powder. Only their mustard powder is gluten free NOT their jarred mustard.

Note 2– Use 150g if you don’t like them very cheesy like me.

Note 3– To make your own buttermilk, use the same amount of milk of your choice. Warm up in the microwave slightly until it is room temperature if not slightly warmer. Put in 1-2 tbsp of lemon juice and leave for 10 minutes. It will start to thicken and look slightly curdled.

So let me know if you made them and if you could give me a star rating I’ll be very grateful. I’d love to know your thoughts on this recipe with any pictures!

You might also like:

Gluten free Sage & Apple Sausage Rolls

The post Ultimate Gluten Free Cheese and Chive Scones appeared first on Welcome to Rockhoppers Kitchen!.

These shortbread are so easy to make and only 5 ingredients used! It’s a great recipe for beginners and the results are more than worth it!

Now the question is, would you prefer chocolate-dipped shortbread or just a sprinkle of sugar? Either way for me, as long as there are plenty of them, any way is good. They are gluten free and optionally dairy free but they taste no different whatsoever compared to shortbread made with wheat flour. And how about trying my Millionaires Shortbread recipe next time?

Shopping List:

So below is your shopping list you will need for this recipe, most ingredients you will find in your cupboard.

• 30g caster sugar
• 60 g butter – I like to use salted but it’s up to you
• 120g gluten free plain flour
• 1/2 tsp vanilla paste/extract
• 1/8 xantham gum – add only if your gluten free flour doesn’t already contain it

So yes as usual I do use vanilla paste instead of extract but if you don’t have any you are free to use extract. You just won’t get that vanilla hit as much.

For the butter you need to use block butter and not spreadable butter.

I use Doves Farm FREEE plain flour from their gluten free range but feel free to use any other gluten free plain flour.

Can this be made dairy free?

Yes these can be made dairy free. Just make sure you swap the butter for a dairy free hard baking block such as Stork block butter or Flora Plant Butter. Make sure it’s softened to make the shortbread though!

No need to wait any longer, let’s get on with the recipe!

Print

5 Ingredient Gluten Free Shortbread

These insanely light and buttery 5 ingredient shortbread will definitely satisfy your taste buds. Perfect to have in the middle of the afternoon with a cuppa for a quick pick me up. And gluten free of course!

Course Sweet treats

Keyword baking, sweet treats, dairy free, shortbread, light, buttery, biscuits, cookies, gluten free

Prep Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 10 biscuits

Equipment

• 1 5.5cm round cutter
• 1 baking tray

Ingredients

• 30 g caster sugar
• 60 g butter softened
• 120 g gluten free plain flour
• 1/2 tsp vanilla paste or extract
• 1/8 tsp xantham gum

Instructions

• Preheat your oven to 150℃ Fan/170℃. Line a baking tray with some non stick baking paper ready for the shortbread.
• In a large bowl, using an electric hand mixer beat together your softened butter, caster sugar and vanilla paste/extract until smooth.
• Sift the flour and xantham gum and stir in using a spoon or spatula until it resembles a breadcrumb/crumble type mixture.
• Bring together in a ball in the bowl. This may take a while but it will eventually come together.
• Once formed into a ball, roll out until it's 6-7mm thick. This may be easier to do between two pieces of baking paper- one underneath the dough, one on top.
• Use a small biscuit cutter (I use a 5.5cm cutter) to cut rounds into the dough. Lift off by sliding a palate knife under or you can use a knife as an alternative.
• Arrange them on the baking tray with a small gap between each shortbread. They won't spread much so there's no need for large gaps. Sprinkle each with a little extra caster sugar.
• Place into a preheated oven for 18-21 minutes. They don't need to be golden in colour because they will get more golden as they cool.
• Once baked, leave to cool on the tray and enjoy with a nice cup of tea!

So thanks for reading my recipe, let me know in the comments if you made it and give a star rating! I would love to see how it works out with any pictures

More Related Posts

• Gluten Free White Chocolate & Macadamia Cookies

• Gluten free Bakery Style Chocolate Chip Cookies

The post 5 Ingredient Gluten Free Shortbread appeared first on Welcome to Rockhoppers Kitchen!.

Who can say no to a white chocolate and raspberry cupcake? They’re moist, light and airy, and the sweet and tangy flavours perfectly compliment each other. Whoever thought of combining these flavours is a real genius.

I’m a huge fan of using raspberries in baking. They’re the ultimate summer fruit and always a crowd-pleaser — though let’s be honest, they’re an all-year-round favourite for me. From Bakewell tart to Black Forest gateau, you really can’t go wrong.

These can be made with regular wheat flour, but if you’re gluten free, simply swap in a gluten free alternative. They’ll be just as delicious. I use Doves Farm Freee gluten free self raising flour.

Below you’ll find the shopping list. If you’d rather, there’s also a handy print button at the top of the page so you can print off a paper version.

Shopping List

So here is your shopping list to make these beauties.

• 200g gluten free self raising flour
• 350g butter (200g for the cakes, 150g for the buttercream)
• 200g caster sugar
• 4 large eggs
• 1 tsp baking powder
• 1/4 tsp xanthan gum – only add if your gluten free flour doesn’t already contain it
• 1/2 tsp vanilla paste – or 1 tsp of vanilla extract
• 125g fresh raspberries or 1 handful of freeze-dried raspberry pieces
• 250g white chocolate (100g for the chocolate chips in the cakes, 150g for the buttercream)
• 225g sieved icing sugar

Ensure your baking powder and chocolate are gluten free too. I use Molly’s chocolate and chop it up. It’s very affordable as well!

As you may know from my other recipes, I love using vanilla paste but you can substitute it with vanilla extract. The vanilla flavour won’t be as strong, but the result will still be delicious!

You can place a few grains of rice underneath each cupcake case to help absorb some of the excess grease. That said, it’s not essential – if you’re using good quality cases, you can skip this step.

Can this recipe be made dairy free?

Yes, they can. All you need to do is the following:

• Substitute the butter for a dairy free block of margarine, such as Stork but make sure it’s softened.
• Swap your white chocolate for dairy free white chocolate.

There you have it! Let’s get on with the recipe!

Print

Gluten Free White Chocolate and Raspberry Cupcakes

I love white chocolate and raspberry together, isn't it just like the BEST flavour? Not only simple but but gluten free as well!

Course Sweet treats

Keyword baking, sweet treats, white chocolate and raspberry cupcakes, white chocolate, cupcakes, raspberry, tangy, sweet, gluten free, dairy free

Prep Time 30 minutes minutes

Servings 12 cupcakes

Equipment

• 1 muffin tin
• 1 wire rack
• 12 cupcake cases
• 1-2 handfuls of rice optional
• 1 piping bag optional
• 1 1M piping nozzle optional

Ingredients

• 200 g gluten free self raising flour
• 200 g softened butter
• 170 g caster sugar
• 4 large eggs
• 1 tsp baking powder
• 1/4 tsp xantham gum only add if flour doesn't already contain it
• 1/2 tsp vanilla paste
• 125 g fresh raspberries or 1 handful of freeze dried raspberry pieces
• 100 g chopped white chocolate

FOR THE BUTTERCREAM

• 150 g white chocolate
• 225 g icing sugar sieved
• 150 g butter softened
• 2 tsp boiling water optional – to help the 'drag' when piping

Instructions

• Preheat the oven to 160℃ Fan/180℃. If you are using the rice grains to soak up the excess grease, see Note 1. Then place 12 paper cases in the muffin tin holes.
• Beat the softened butter up in a large mixing bowl for 10 seconds to warm up slightly.
• Add in the caster sugar and beat together until pale, light and fluffy.
• Add in the vanilla paste and crack eggs into the jug.
• Weigh out the flour and measure the baking powder and xantham gum. Fold in a third of the dry ingredients into the butter sugar mixture. Pour in 1 egg and beat. Keep alternating this until all of the eggs and dry ingredients are mixed in.
• If you're going to use fresh raspberries, roll them in a tbsp of gluten free flour. This stops them from sinking to the bottom.
• Fold in your raspberries/freeze dried raspberries and chopped white chocolate.
• Divide the mixture in the paper cases and put in a preheated oven for 20-25 minutes.
• When the cupcakes are finished, poke a skewer into the largest cupcake, if the skewer comes out clean they're cooked.
• Leave to cool for 5 minutes in the tin and then transfer onto a wire rack to leave to cool completely.

FOR THE BUTTERCREAM

• Break the white chocolate up and melt in short bursts of 30 seconds on HIGH in the microwave mixing inbetween each burst. (Make sure you don't overcook it).
• Once melted leave to cool.
• Beat the softened butter up until pale, light and fluffy. Add in a little of your sieved icing sugar and mix thoroughly, keep doing this until all of the sugar is mixed in.
• Pour in the cooled melted white chocolate and beat once more. Taste and alter if needed.

FOR THE PIPING

• Once the cupcakes are cool, you need to place the 1M nozzle inside the piping bag with a snipped end.
• Place inside a pint glass with the nozzle inside at the bottom and the edges folded over the glass. This makes it easier to spoon the buttercream in.
• Spoon all of your buttercream into the bag and twist the top above it.
• Use your top hand to squeeze the buttercream down NOT your bottom hand. Squeeze a tiny bit out into the bowl. I just find this helps to get the buttercream flowing.
• Hold the bag vertically in the middle above the cupcake and starting from the centre slowly swirl outwards until you fill the top. Ta-da!
• Add a raspberry if you like to decorate them. Enjoy!

Notes

Note 1- You can sprinkle the rice grains in each of the holes, this helps to soak up some of the excess grease whilst baking. Then place your paper cases on top.

If you made these delicious cupcakes, please let me know what you think in the comments section and share a picture. I would also appreciate it if you could rate and share my recipe!

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The post Gluten free White Chocolate and Raspberry Cupcakes appeared first on Welcome to Rockhoppers Kitchen!.

Ever heard of it before? I know I hadn’t. But one day, I was in the supermarket looking for some lemons for a lovely Lemon Drizzle and I came across some Grapefruits. The thought of Grapefruit Drizzle intrigued me, so instead of making a lemon version, I made this instead. It may sound odd, but once you try it, you won’t go back. The citrussy zing with the sweetness of the sugar and the drizzle is such a classic but with a twist.

Shopping List

Here’s your shopping list for this recipe:

• 200g softened butter
• 250g caster sugar (200g for the cake, 50g for the drizzle)
• 200g gluten free self-raising flour
• 4 medium eggs
• 1/2 tsp baking powder
• 2 grapefruits (2 zested for cake, 1 juiced for drizzle)
• 1/4 xantham gum – add only if your gluten free flour doesn’t already contain it

I use Doves Farm FREEE self raising flour from their gluten free range. You’re welcome to use another gluten free self raising flour if you prefer. Make sure your baking powder is gluten free too; most are, but not all, so it’s best to read the labels.

Can this recipe be made dairy free?

Yes, this can indeed be made dairy free. Just substitute the butter with a block of dairy free margarine such as Stork or Flora Plant Block Butter. Make sure it’s softened to make the recipe though! Let me know if you make this cake with any comments and pictures in the comments section.

Right then time to bake!

Thank you for reading this post, if you can rate and share my recipe I would be very grape-ful. See what I did there?

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The post Gluten free Grapefruit Drizzle Loaf Cake appeared first on Welcome to Rockhoppers Kitchen!.

Aren’t they just the best? These delicious cookies are not only mouth watering but they solve one big problem that those gluten free-ers will understand. Grabbing something quick from the bakery to eat in town is not always an easy task, trust me I’ve been there. But with this recipe, hopefully life will be made a little easier.

They’re crispy on the outside and soft and chewy in the middle. The perfect cookie right? I would definitely recommend chilling the dough to get the right consistency so they don’t spread into one big cookie.

Step by step instructions are below and as always a print button if you prefer the paper way!

If you enjoy my recipe how about trying my White Chocolate and Macadamia Cookies? My favourite cookie flavour!

Shopping List:

So here’s what you’ll need:

• 150g softened butter
• 80g soft brown sugar
• 70g golden caster sugar
• 1 medium egg
• 1 tsp vanilla paste or extract
• 200g gluten free plain flour
• 1/4 tsp xantham gum – only add if your gluten free flour doesn’t already contain it
• 1/2 tsp salt
• 1/2 tsp baking powder
• 100-150g chocolate chips

So for the flour, I use Doves Farm FREEE plain flour from their gluten free range. If you prefer you can substitute for another type of gluten free plain flour.

For the baking powder and chocolate chips, make sure both are gluten free if you need them to be. I use Molly’s chocolate and chop it up for the chocolate chips. It’s very cheap but delicious too!

Can I make these dairy free?

Yes you can of course make these dairy free. Just substitute the below!

• Butter – swap for a dairy free block of margarine such as Stork
• Chocolate chips- Use dairy free chocolate chips or a dairy free chocolate bar chopped up

On with the recipe then!

Print

Gluten free Bakery Style Chocolate Chip Cookies

Remember when you could just grab a cookie at the bakery? Well with this recipe you'll never have to go without again. Literally the best soft and chewy cookies you'll eat.

Course Sweet treats

Keyword baking, sweet treats, cookies, bakery-style, chocolate, gluten free, chewy, dairy free

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 12 servings

Equipment

• 2 baking trays

Ingredients

• 150 g softened butter
• 80 g soft brown sugar
• 70 g golden caster sugar
• 1 medium egg
• 1 tsp vanilla extract
• 200 g gluten free plain flour
• 1/4 tsp xantham gum
• 1/2 tsp salt
• 1/2 tsp baking powder
• 100-150 grams chocolate chips

Instructions

• Beat the softened butter and sugar together using an electric whisk until pale, light and fluffy.
• Add in the egg and vanilla extract and beat once more.
• In a separate bowl, mix the gluten free flour, xantham gum, 100g of the chocolate chips, salt and baking powder together and fold into your wet ingredients. Try not to overwork the dough as it can go stiff.
• Cover the bowl with clingfilm and chill in the fridge for 40 minutes or leave overnight.
• Towards the end of the chilling time, preheat the oven to 160℃ Fan and line two baking trays with greaseproof paper.
• Take out the cookie dough, roll into golf ball sized balls and space them out onto the baking trays as the cookies with spread.
• Poke a few extra chocolate chips on top before going in the oven.
• Bake in the preheated oven for 15 minutes or until cooked and golden.
• Remove from the oven and leave to cool on the baking trays.

So thank you for reading my post! Let me know what you think with any comments or pictures in the comments section. Also if you get a chance, please rate and share my recipe it means a lot.

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The post Gluten free Bakery Style Chocolate Chip Cookies appeared first on Welcome to Rockhoppers Kitchen!.