Hello everyone. I hope you are enjoying some sunshine. It’s been incredibly hot here in the UK these past few days, lots of blue sky and high temperatures. I have been outside enjoying the warmth but also seeking the shadier parts of the garden to work in. I have lots of produce to water as well, so I am hoping for some (night-time) rain to refill the water butts again.
My recipe post this week is inspired by one of the best and most successful home-grown Scottish fruits, the raspberry. I have been picking a bowlful a day for the past week or so, enjoying some for breakfast and putting the rest in the freezer, ready for jam making later in the year.
This is a very simple recipe. The texture of these little fruity bakes lives up to their name, it is incredibly short, crumbly and melt-in-the-mouth. The Shorties are best eaten from the cases. You could try adding a little xanthan gum to the mixture for a firmer bite, but I love the crumbliness. They are also very moreish – you have been warned.
I use smaller cake cases for this recipe, so not the large muffin or cup-cake size. These are the cases you would use for fairy cakes or small buns. You can see from the image above that the cases don’t quite fit the depth of the muffin tins. However, I like to use the deeper tins to hold the cases as the deeper sides give support to the cases while the mixture bakes.
You can use any jam you like for the filling. I made some reduced sugar raspberry jam using a recipe I posted last year. It replaces some of the sugar with cooked beetroot. You can find the recipe here if you fancy trying some. One other thing to mention is that most of the jam added before baking will become buried once the mixture cooks, so you might want to add some more on top along with a few more almonds just before serving.
- 75g white vegetable fat (such as Trex) or coconut oil, softened
- 75g dairy-free margarine, softened
- 1 teasp good quality vanilla extract
- 100g gluten-free plain flour blend (such as Doves Farm) + extra for dusting
- 50g ground almonds
- 25g cornflour (cornstarch)
- 45g icing sugar + extra for dusting
- 3g gluten-free baking powder
- 150g your favourite jam
- 40g toasted flaked almonds
1. Preheat the oven to 200°C, 180°C fan oven, gas 6. Line 12 muffin tins with paper cake cases (fairy cake size).
2. Mix together all the ingredients except the jam and flaked almonds until smooth and creamy. Spoon into a piping bag fitted with a 1.5cm diameter plain nozzle.
3. Pipe an approx. 3cm diameter mound in each paper case. If you don’t want to pipe the mixture, use a teaspoon to spoon the mixture into the cases instead and then smooth the tops.
4. Dust the end of a wooden spoon with more flour and use to make a neat pocket in the centre of each.
5. Spoon about 1 teaspoon of jam into each and sprinkle with a few flaked almonds. Bake for about 20 minutes until lightly golden. Leave to cool for about 20 minutes to firm up before transferring to a wire rack to cool completely.
6. Just before serving, top with a little more jam and a few more flaked almonds, then dust lightly with icing sugar and serve. The Shorties will keep in a sealed container for 4-5 days but the texture will soften.
That’s me for another week. I hope you enjoyed my post and I look forward to seeing you again in a couple of weeks. Until then, take care and keep safe.