Allyson Gofton's recipes - Gluten-free pikelets and cream horns - 6 May
Allyson Gofton's Gluten-free Lemon & Currant
Preparation time: 5 minutes
Cooking time: 10 minutes
1 cup gluten-free flour
1 1/2 teaspoons gluten-free baking powder
1/4 cup sugar
2-4 tablespoons currants
1/2 cup milk
Grated rind of 1 lemon
Adding a little browned butter to this recipe adds a nice sweet nutty flavour. For honey-lovers, use half sugar and half manuka or rewa rewa honey.
- Melt the butter in a frying pan and cook until nut brown. Remove from the heat.
- Sift the flour, baking powder and sugar into a bowl. Stir in the currants and make a well in the centre.
- Beat together the milk, egg and lemon rind and pour into the well. Stir together with a wooden spoon, adding the browned butter at the end.
- Place dessertspoonfuls of the batter in a lightly greased frying pan over a medium heat for about 1 minute. Once bubbles appear on the surface and burst, turn the pikelets over to cook a further minute or so until well-browned and cooked.
- Place on a cake rack while cooking the remaining batter mixture.
Serve the pikelets warm with softened butter or lemon curd.
Gluten-free flour mixes are available in most supermarkets today, but to make your own, follow this basic recipe:
2 cups rice flour
2/3 cup potato flour
1/3 cup tapioca flour
1 teaspoon powdered xantham gum
Sift all ingredients together three times. Keep stored in an airtight container
Allyson Gofton's Cream Horns
Preparation time: 15 minutes
Cooking time: 15 minutes
2 sheets frozen pre-rolled puff pastry, defrosted
Milk or egg wash to glaze
300 ml bottle of cream
2 tablespoons icing sugar
Dash of vanilla essence
Once the realm of every good tea party in the '60s and '70s, cream horns are incredibly easy to make and they look great. Fill with fruit or mousse, if wished.
- Preheat the oven to 220degC
- Lightly grease 1-2 baking trays or line with baking paper
- Lightly grease 12 cream horn moulds
- Brush the pastry sheets with milk or egg wash to glaze
- Using a wetted cook's knife, and using a definite sharp action, cut the pastry sheets into 1.5cm wide strips. Do not drag the knife through the pastry as the edges will not puff up.
- Holding the cream horn moulds in one hand, begin to wrap the pastry strips around the moulds, starting at the base. Overlap the strips a little each time and make sure the pastry does not overhang on the end of the mould. You will need more than one pastry strip to complete each mould.
- Place on the prepared baking tray and repeat with the remaining pastry.
- Bake in the preheated oven for 15minutes or until golden and the pastry is well cooked. Cool for 5 minutes before carefully removing the pastry horns from the moulds. Do not leave until cold as the pastry will stick to the moulds.
- Allow to cool completely on a cake rack.
- Whip the cream, sugar and vanilla essence together until firmly whipped and use to fill the cream horns.
- Dust with icing sugar before serving.
- Flavour the cream with 2 tablespoons of your favourite liqueur or spirit
- Add the grated rind of a lemon or orange to the cream
- Flavour the cream with almond or lemon essence or rosewater
- Add chocolate hail to the cream
- Mix half whipped cream and mascarpone together for a very rich alternative
- Fill the bases with fresh berries or fresh berries marinated in a little liqueur.
- Fill the ends with melted chocolate and fill with whipped cream or mousse.
An extract from Bake by Allyson Gofton with photography by
Alan Gillard. Published by Penguin Group (NZ). RRP $45.00.
Available at all good booksellers nationwide. Copyright ©
Allyson Gofton, 2009.
All images by Alan Gillard.