SUGAR FREE TANG RECIPES

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HOW TO MAKE GLUTEN-FREE SOFT SUGAR COOKIES (LOFTHOUSE ...



How to Make Gluten-Free Soft Sugar Cookies (Lofthouse ... image

This easy recipe makes the best gluten-free soft sugar cookies. Inspired by the famous Lofthouse brand, these cookies are topped with frosting and finished with sprinkles.

Provided by Elizabeth

Yield 36

Number Of Ingredients 15

3/4 cup butter, softened
1 1/4 cups granulated sugar
2 large eggs
3 cups Bob's Red Mill 1:1 Gluten-Free Baking Flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/4 cup sour cream
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 stick (1/2 cup) butter, softened
2 cups confectioner's sugar, sifted
4 tablespoons sour cream, more as needed
1 teaspoon vanilla extract
food color, optional
sprinkles, optional

Steps:

  • For the Cookies
  • For the Frosting

CHOCOLATE GUINNESS CAKE | JAMIE OLIVER RECIPES



Chocolate Guinness cake | Jamie Oliver recipes image

With a heady mix of Guinness and chocolate, this cake is a grown-up treat. Rich and dark, the velvety bitterness of the Guinness brings out the flavour of the chocolate, so it packs a punch, while lending the sponge a subtle tang. The richness is balanced by the sweetness of the sour cream icing, which makes the cake look like the famous Irish stout – black with a creamy head. Cheers!

Total Time 1 hours 10 minutes

Yield 10

Number Of Ingredients 10

100 g unsalted butter plus extra for greasing
75 g dark chocolate (70% cocoa solids)
200 ml Guinness plus extra for the icing
200 g plain flour
20 g cocoa powder
1 teaspoon baking powder
2 large free-range eggs
200 g golden caster sugar
3 tablespoons sour cream
200 g icing sugar

Steps:

    1. Cube the butter and chop the chocolate.
    2. Put the butter and chocolate in a heatproof bowl over a pan of simmering water and allow to melt. Remove from the heat and let it cool to room temperature.
    3. Stir in the Guinness – don’t worry if it seizes or splits, it’ll come back together when mixed with the other ingredients.
    4. Preheat the oven to 180°C/350°F/gas 4. Grease a 23cm cake tin with butter.
    5. In a medium bowl, mix the flour, cocoa and baking powder until combined.
    6. In another bowl, beat the eggs and sugar for about 3 minutes with an electric mixer until fluffy.
    7. Beat half the chocolate mixture into the eggs until combined. Add half the flour, then combine again. Repeat with the remaining flour and chocolate.
    8. Pour the mixture into the tin and bake for 40 to 45 minutes, or until a skewer comes out clean. If the top is colouring too much after 30 minutes, cover it with tin foil.
    9. Take the cake out of the oven, cool in the tin for 10 minutes, then transfer to a wire rack.
    10. For the icing, beat together the sour cream and icing sugar until smooth, then stir in 2 tablespoons of Guinness. If it becomes too loose, add more icing sugar.
    11. Spread over the cooled cake and serve.

Nutrition Facts : Calories 399 calories, FatContent 15.5 g fat, SaturatedFatContent 8.9 g saturated fat, ProteinContent 5.6 g protein, CarbohydrateContent 57.2 g carbohydrate, SugarContent 42.5 g sugar, SodiumContent 0.2 g salt, FiberContent 0 g fibre

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