July is a month full of birthdays in my family, so this weekend we had a bit of a get together for afternoon tea. I posted the photo our baking on the Gluten Free and Me Facebook page and had lots of lovely comments and requests for the recipes, so I thought I’d make a full blog post of all the yummy treats we had!
First on the baking agenda were some traditional welsh cakes from the bake stone! I posted a recipe for these a couple of weeks ago which can be found here and they’re really simple to make! We had them with a traditional sugar coating, but you could also spread some butter on them if you’re eating them straight from the bake stone, or leave them to cool, slice in half and spread some jam in the middle.
Next, we made some Victoria sponge muffins which were made with the M&S Gluten Free Victoria Sponge Mix. This is the second time I’ve used this mix – last week I did a traditional victoria sponge cake with jam and butter cream icing for my mums birthday (photo below), and this week I used the mix to make individual cupcakes. If you aren’t too confident with baking, this mix is really good and foolproof! Just add the wet ingredients (egg, oil, butter), combine, and pour into your cake tins – as simple as that! I decorated the cupcakes with butter cream icing and some sugar butterflies, but you could also make them into actual butterfly cakes – simply cut out a small bit of the top of the cake, put some jam and icing in the hole, and put the piece of sponge, cut into two, back on the top.
The last of the sweet options were some homemade scones. Some people find that scones aren’t normally the easiest of things to make and can often come out too dry or biscuity but a few practice runs and you’ll get them perfected! The recipe we used was;
- 8oz Doves Farm gluten free flour
- 2tsps gluten free baking powder
- 2oz butter
- 1 oz caster sugar
- 1 egg
- Approx 100ml milk
Sieve the flour and baking powder into a bowl, rub in the butter to form breadcrumbs, add the sugar, egg and most of the milk. Bring together to a soft, but not sticky, dough and roll out on a flowered board to knead slightly. Roll out the mixture to about 2.5cms, cut out with a fluted cutter and place on a greased baking tray. Brush the tops of the scones with a little milk and bake in the oven for 20minutes. To serve, top with the traditional cream and jam!
On the savouries side, we had some sandwiches made with Glutafin White seeded bread, a cheese board selection and grapes with Schar crackers, M&S ‘made without wheat’ cheese puffs and salt&vinegar lentil crisps, and the ever popular hummus dip with veg sticks.