Cappuccino Slices – Recipe!

These are one of my favourite recipes, they’re so easy and quick but also look and taste delicious. You can do whatever you like with the topping. I like doing zig-zag coffee icing, grated white chocolate and finished off with a coffee bean, but mixed dark and white chocolate curls on top of icing also looks good. I also prefer to break up chocolate into chunks for the filling instead of buying chocolate chips, but if you’d prefer less chocolate (although I don’t know many who would :P) then chocolate chips will work also!  Hope you enjoy these yummy coffee treats 😀

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Cappuccino Slices

Makes 9 slices

You will need a 20×30 cm/8×12 inch baking tin, greased and lined

Ingredients

200g/7oz light brown sugar

175g/6oz butter

3 tablespoons instant coffee granules

2 eggs, beaten

1 tsp vanilla extract

250g/9oz gluten free plain flour

1 and 1/2 tsp gluten free baking powder

3/4 tsp xantham gum

200g/7oz white chocolate, broken into chunks

To decorate

110g/4oz icing sugar

white and dark chocolate shavings

chocolate covered coffee beans

Method

1. Preheat the oven to 170C (325F).

2. Melt the brown sugar and butter in a saucepan on a low heat, stirring constantly. In a small bowl, dissolve the coffee granules in 1 and 1/2 tablespoons of boiling water. Stir two thirds into the pan and save the rest for the icing. Remove from the heat, transfer the mixture into a large bowl and leave to cool.

3. Once cool, stir the eggs and the vanilla extract into the bowl with a wooden spoon until smooth. Sift the flour, baking powder and xantham gum into the bowl and fold until well mixed. Then fold in the chocolate chunks.

4. Pour the mixture into the baking tin, level with a spatula and bake on the middle shelf of the oven for 25-35 minutes, until set in the middle and the top has formed a crust. Remove from the oven and leave to cool completely in the tin.

5. Once completely cool, remove the cake from the tin. Make up the icing by mixing the rest of the dissolved coffee with the icing sugar and zig-zag or spread across the cake. Grate some chocolate and sprinkle on the top of the cake, then cut the cake into 9 slices and top each slice with a chocolate coffee bean.

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In other news I am frantically trying to sort my stuff out for the Shrewsbury Food Festival in a few weeks time, I’ve made 8 different lists today of all the different things I need to think about, make and bake! Still, I’m hoping my advanced planning will pay off and my stall will be a success!

x

An update, news… and cakes.

Well I’m ashamed to say my last post was Christmas… I definitely have some catching up to do! What have I been up to? Well, aside from making and creating new exciting recipes, I’ve also been making plans for the summer. I don’t know why but summer just seems to be the perfect time to do new things and expand the business. I’ve decided to get my foot in the door on the whole summer food festival craze, and I’m very excited to announce that I have been accepted for a bursary stall at the Shrewsbury Food Festival 😀 I’ve never done anything so big before so I’m nervous but also very very excited! Any local readers please come and say hi!

I was also asked to make some Valentine’s truffles for a special Valentine’s screening at the Old Market Hall cinema/cafe and was quite proud of the end product, I loved getting my creative side out and doing all the packaging…

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I’ve also been working on a few favourites in the hope that I can sell them on my stalls in the summer… what do we think of…

Chocolate Orange Cake (this tastes just like a Terry’s Chocolate Orange)

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Nutella Swirled Banana Bread…

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and Sticky Golden Syrup Loaf?

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(I have to admit, I tried out the Chocolate Orange Cake and the Sticky Golden Syrup Loaf on my friends and they were definitely given the thumbs up).

Next post will be a recipe post, if anyone has any requests then let me know!

x

 

Chocolate and Pink Marzipan Balls

After discovering my new love for sweet making, I decided to try making something which I have loved for as long as I can remember. I think with marzipan it’s either a love it or hate it kind of sweet, but I absolutely love it and the ones that I made were lovely as little gifts, but I also used it to bake with which was delicious and so much nicer than the shop bought stuff. I also experimented a bit and tried chocolate marzipan which was a yummy twist on the classic marzipan!

Marzipan (2)

 

Marzipan

Chocolate and Date Delights

Even though Hannah’s Gluten Free Goodies is an up and coming business, I’d still like to share the odd recipe and do other things such as reviews of gluten free products and tips on gluten free baking. So… here is my first recipe! I picked this one because it’s been so hot here lately, and in the heat sometimes you just don’t fancy a big piece of cake or something rich and chocolaty. These chocolate and date delights on the other hand, are so light you could eat several in one go and they’re also incredibly easy and quick to make. They are a bit like mini meringues but with lots of yummy things inside.

All of the ingredients in these delights are naturally gluten free, although do double check that your chocolate chips are gluten free as some occasionally contain gluten.

Chocolate and Date Delights

Chocolate and Date Delights

Chocolate and Date Delights

 

Oven temperature: 180C/160C fan/350F/gas mark 4

Makes about 12

Ingredients

2 free range medium egg whites

110g/4oz caster sugar

50g/2oz chopped dried dates

50g/2oz desiccated coconut

50g/2oz plain chocolate chips

Method

Pre-heat your oven and grease and line 2 baking trays with baking paper.

Whisk the egg whites with an electric mixer until they form stiff peaks (you will know when they are at this stage by tipping the bowl upside down – if the mixture stays in place then they are done but if it moves then carry on whisking). Gradually add the sugar a tablespoon at a time, however, be careful not to over mix as the mixture can become sloppy.

Fold in the remaining ingredients with a metal spoon and place small mounds of the mixture (roughly a tablespoon) on the prepared trays, spacing them well apart.

Bake in the oven for 10 minutes until fairly crisp and golden on top. Leave on the trays for a few minutes and then transfer to a wire rack to cool completely.

These will keep for 2-3 days in an airtight container although they are best eaten as fresh as possible. Enjoy!

Chocolate Raspberry Ripple Fudge

I’ve been exploring sweet making recently, and one of my favorite sweets is fudge so I thought I’d have a go at trying my own! I wanted to do something which reflected summer and I thought one of the best ways to do this is to pick my all time favorite summer fruit and incorporate it into the fudge. And voila – chocolate raspberry ripple fudge was created! The thick layers of white and dark chocolate are sandwiched between sweet raspberry puree made from fresh raspberries – heaven! And of course made with completely gluten free ingredients.

Chocolate Raspberry Ripple Fudge

Chocolate Raspberry Ripple Fudge

 

Chocolate Raspberry Ripple Fudge

Chocolate Raspberry Ripple Fudge

Cherry and Chocolate Chunk Cookies

Aside from baking a variety of cakes, I also like to try my hand at biscuits and cookies. After several attempts, I have managed to perfect these cherry and chocolate chunk cookies so that they have the perfect balance of sweet cherries and rich chocolate. These cookies are a combination of both soft and chewy, and will certainly give you that much needed chocolate fix!

Cherry and Chocolate Chunk Cookies

Cherry and Chocolate Chunk Cookies

 

Cherry and Chocolate Chunk Cookies

Cherry and Chocolate Chunk Cookies