Chocolate Truffles (EF + NF)

...what could be better?

No, really, I'm serious.

Yes, I am female so I can be swayed to chocolate, but it is not something I eat often. At most my chocolate intake (I'm sure I've seen it on the food triangle somewhere!) comes from the occasional cake or brownie. 

These, chocolates are a work in progress, however they are yummy. A little bit messy but most certainly yummy and definitely delicious enough to pop into a little box and gift to friends and family. (My Dad just put in an order for 20 - luckily he's a pretty fit guy who I know won't be eating them all on his lonesome)

Gluten Free Dark Chocolate Truffles

170g good quality dark chocolate

130ml cream

20ml Grand Marnier, Baileys or your favourite port

130g milk or dark chocolate for coating

In a small pot bring the cream just to the boil. In a glass bowl break up chocolate. Pour hot cream over chocolate and stir with a metal spoon until melted. Stir in the liqueur. Cover and allow to cool and harden at room temperature for approximately 1-2 hours. Once hard, use a teaspoon to scoop up mixture and roll into bite size balls. Place on an alfoil lined tray and place in fridge for 30minutes to harden.

Once hard break up remaining chocolate and melt over boiling water or in microwave. Carefully remove one truffle at a time from tray and coat in the melted chocolate. Lift with a fork and lightly tap against side to remove excess chocolate. Return to tray to harden. This is where you can squiggle some melted white chocolate on top or sprinkle with finely chopped pistachios, coconut, candied orange peel or your choice of garnish. Continue until all balls are coated and allow to cool and harden at room temperature.

Serve with a coffee or package into small git boxes.

Spice Cookies (EF + NF)

Yes, it's (nearly) time to unpack those colourful baubles, the tinsel, fairy lights and little mini santas with the sleighs - IT'S NEARLY CHRISTMAS! 

I must admit I love this season, it's a fabulous time to catch up with family and friends and down a (fair few) drinks around a Christmas tree. Mine is not a conventional Christmas tree, it is made out of chicken wire and a few hundred fairy lights - it is VERY cool and goes well with the 1000+ fairy lights on my balcony. Which for the record is not entirely my fault, cos my man said there wasn't enough fairy lights (gosh I love him!) an so he bought me another 800!

So, in celebration of the fast approaching holidays I've some delicious gluten, nut and egg free spiced cookies to share with you all. These would be fabulous packaged up in little bags as gifts to friends, (I baked these 5days ago and they're still crispy) or ice them like snowflakes, pop them into a cellophanebag and hang them on your Christmas tree! Happy baking!

Gluten Free Scallywag Spice Cookies

125g butter, softened

3/4cup castor sugar

1cup Gluten Free plain flour

1/2 cup buckwheat flour

1tsp baking powder

1tsp baking soda

1tblspn milk

1tblspn golden syrup

1tsp ground cinnamon

1/4tsp ground nutmeg

1tsp vanilla essence

Cream butter and sugar. In heat proof jug heat milk and golden syrup in microwave for about 20seconds.

Stir and add baking soda. Add to butter and sugar mixture and mix. Scrape down sides and sift in all remaining ingredients. Mix for 1-2 minutes on high, scraping sides regularly to ensure spices are mixed through.

Remove from bowl and wrap in cling wrap and refrigerate for about 20-30miutes, otherwise thedough is too soft for rolling. In batches roll dough to 5mm thickness between baking paper (to stop the dough from sticking to the rolling pin)cut with cookie cutter of your choice andcarefully place on prepared tray lined with baking paper. Bake for 10minutes. Allow to cool on tray.

These cookies keep, if not munched straight away, in an airtight container for approximately one week.