These Gluten Free Melting Moments bring back so many memories from my childhood! Back then I only knew these biscuits as “Yo Yos” thanks to my beloved Nan and Mum. Nan would always get so cross when she went to bake a batch and I had eaten half the raw mixture already from the fridge (oops).
Back in the day, these biscuits were made with a traditional lemon icing and regular flour and feature as part of food stalls at school fetes, a country Sunday market called “Trash & Treasure” and to raise money for various charities/organisations. So I thought it was about time I make a “Gluten Free Yo Yo” and try a variation with Chocolate Buttercream instead. I’ve also included a Lemon Buttercream in case you prefer the more traditional melting moment. Both are YUM.
Happy Baking and New Year!
To say December has been a ridiculous month is an understatement… but today I’m finally getting the chance to share my recipe for Gluten Free White Chocolate Ginger Snap Biscuits!
As most of you probably know by now, I love ginger flavoured baked treats! So when I had the chance to make something for a friend’s Christmas party, these Ginger Snap Biscuits came to mind! After all, who wouldn’t love biscuits dipped in chocolate? They are super easy to make and absolutely delicious.
I’m hoping to share at least one more recipe with you all before the BIG day, but I won’t make any promises in case any other challenges are thrown at me over the next few days. Amongst the normal chaos of December with Birthdays and several Christmas parties to attend, we’ve had some super fun plumbing issues and multiple days of flooding under our house that no one seems able to fix. Luckily the plumbing issue was quickly rectified and flooding hasn’t caused any damage, phew!
Hopefully everyone else has had a more positive December? I for one am extremely excited for a New Year ahead!!
These Gluten Free Monte Carlos are a real delight to make and eat. Though I’ve never tried gluten containing monte carlos, I’ve been told this gluten free version is a lot nicer. These Gluten Free Monte Carlos have a soft crumbly texture with a hint of coconut and a plum and cream like filling.
I sourced the original recipe from a Women’s Weekly cookbook and modified it to be gluten free. I also chose plum jam instead of the traditional raspberry for something a little different and made the the biscuits quite a bit bigger. By all accounts, the modifications made the recipe even better! A recipe that would go perfectly for a morning or afternoon tea party.
I would have loved to share this recipe with you all last week but unfortunately our house was struck down by a delightful tummy bug and writing or thinking about food was far from my mind.
I’m hoping everyone else is well and enjoying the spring weather (for those in Australia of course).
Thanks for stopping by and take care,
These Gluten Free Chocolate Chip Cashew Biscuits are ridiculously tasty. If you like biscuits, you need to do yourself a favour and make them! Made using burnt butter and packed with dark chocolate chips and cashews, they’re a great treat to go with your morning coffee or cup of tea. You can also substitute the cashews for other nuts if you don’t have any cashews in the house.
The original recipe comes from a favourite food blog of mine, Cookies and Cups. I modified the recipe to be Gluten Free and for my own taste preferences/ease of cooking.
As always, thanks for reading.
This week I made these Gluten Free Passionfruit Cream Biscuits which have been on my “to bake” list since October last year! They were positively delicious and a nice change from standard vanilla cream biscuits.
The original recipe comes from “The Afternoon Tea Collection” from the Australian Women’s Weekly that I then modified to be gluten free. I actually received the cookbook for my birthday last year and I’ve wanted to make a gluten free version of their recipe ever since.
The great thing about this recipe is that you can usually buy canned passionfruit pulp when passionfruit isn’t in season.
Thanks for stopping by.
The Naughty Dietitian.