Gluten Free Vanilla and Coconut Slices Recipe

It’s summer and what better time of year for an afternoon tea party?

If you are looking for something gluten free and a suitably impressive bake to serve at afternoon tea, look no further than my delicate and delicious Vanilla and Coconut Slices recipe. 
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What could be more tempting than these cakes? They not only do they look attractive enough to serve at afternoon tea, but they are light enough and not too filling – leaving you more room for all those cucumber sandwiches!

The sponge itself is filled with desiccated Coconut and laced with Vanilla and the icing isn’t your traditional buttercream but a lighter version made with Trex – if you want to know how to make snow white buttercream then keep reading!

Gluten Free Vanilla and Coconut Slices

For the sponge:
200g Caster Sugar
200g Butter, softened (or dairy free alternative)
250g Gluten Free Self Raising Flour (I used Doves) plus 2 tbsp dessicated coconut
1 tsp Baking Powder
4 – 5 tbsp Milk (or dairy free alternative)
1/2 Vanilla pod deseeded (or 1 tsp of  vanilla extract)

2 large eggs

For the Icing:
25 g Butter (or dairy free spread)
100g Trex  (Crisco in America)
175g Icing Sugar
2 tbsp Milk (or dairy free alternative)
1 tsp clear Vanilla essence (or put your deseeded vanilla pod into your icing sugar to flavour it)

plus
2 tbsp of toasted coconut to decorate.

Method:

1. Preheat oven to 180 degrees C/160 degrees C Fan Assisted/Gas Mark 4.

2. Grease and line a square baking tin.

3. This is an all in one method – sift the flour and baking powder into a large bowl then add the remaining ingredients. Beat with an electric hand whisk for 2 minutes then scrape down the sides of the bowl with a spatula. Beat the mixture for a further 2 minutes or until all the ingredients are fully combined.

4. Spoon the mixture into the prepared tin and level the mixture with a palate knife

5. Gently tap the tin on the work surface to get rid of any air bubbles then bake for 30 – 35 minutes until the cake is risen, golden brown and is firm to touch.

6. Remove the cake from the oven and leave to cool slightly before turning it out onto a wire rack. Leave the cake to cool completely while you make the icing and toast the coconut.

7. Place the coconut in a large oil-less frying pan over a medium heat. Gently toast the coconut until it is golden in colour.

8. In a large bowl, beat the vanilla essence (if using), trex and butter until soft.
Then add the icing sugar and milk and beat until you are left with a light and fluffy icing. 

9. Once the cake has completely cooled you can start to assemble the slices.
Firstly, trim the edges of the cake.
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10. Cut the cake down the middle into two halves then cut each half into 5 slices – You should be left with 10 slices in total
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11. Cut each slice in half horizontally ready to be filled with the icing.

12. Spread a generous layer of icing over the base of each slice then sit the other half of the sponge on top.

13. Spread icing over the top of each slice then gently sprinkle each one with the toasted coconut.
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These slices keep just fine in an airtight container and don’t need to be refrigerated – in fact, they were baked on the hottest day of the year so far which didn’t even cause them to collapse into a soggy mess!

I hope that if you have an afternoon tea party coming up that you will try my recipe. If you are looking for more gluten free baking inspiration check out my recipe page or keep up to date with what I’m making on Instagram or Facebook.

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Gluten Free Easter: Vanilla Sugar Cookies with Royal Icing

Easter Sunday may only be one day away but there is still enough time to get baking some delicious Easter treats.

Today I am going to share with you a recipe which is so easy to whip up at the last minute and requires very few ingredients: Vanilla Sugar Cookies with Royal Icing.
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The recipe is so simple and easy to make – just be sure to chill the cookie dough for a few hours to make it easier to handle. You can make the cookies your own by choosing different shaped cookie cutters and by decorating them however you fancy!

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They would also make a beautiful Easter gift for anyone you know who isn’t keen on chocolate!

Gluten Free Vanilla Sugar Cookies

Ingredients:

For the cookies:
150g Sugar
150g Butter
130g Rice Flour
150g Self Raising Gluten Free Flour
1 Egg
1 tbsp Milk
1 tsp Vanilla Essence

For the Royal Icing:
1 egg white
250g Icing Sugar

Method:

1) In a large bowl, mix the gluten free flour and suagr until combined.

2) Rub in the butter until you have a bread crumb like texture.

3) Add the egg and vanilla essence and start to bring the ingredients together using a wooden spoon.

4) Tip the contents onto a lightly floured surface and use your hands to work the ingredients into a soft dough.

Tip. Don’t worry if the dough seems a little sticky as it will be refrigerated which help it to firm up – don’t be tempted to add more flour!

5) Wrap the dough in cling film and place in the fridge for at least and hour.

6) Preheat the oven to 170 degrees C/Gas Mark 4 and line a baking tray with greaseproof paper.

7) Dust a clean surface with rice flour and roll out the dough using a rolling pin.

8) Cut out the cookie shapes with your chosen cutters and transfer them to the prepared tray using a palate knife.

9) Bake for 10 – 12 minutes or until the biscuits are firm and a light golden brown – be sure to keep an eye on them as they could quickly over-bake.

10) Transfer the biscuits to a wire rack to cool.

11)  To make the Royal icing, place 1 egg white in a bowl and slowly sift in the icing sugar in batches. In between the batches of icing sugar, stir with a wooden spoon or a balloon whisk until the icing thickens up, it is now ready to be used. Transfer the icing into a piping bag, if you are not using your icing straight away cover the bowl with cling film to prevent air getting to it which will cause it to harden. If you wish to decorate the cookies in different colours, simply add a few drops of food colouring to the icing.

12) Decorate the cookies however you fancy!

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You can see what else I’m getting up to over Easter  over on Instagram or on my Facebook Page.

I hope you all have a lovely Easter weekend and eat plenty of Chocolate!