Little Shortcakes (gluten-free) |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 5 |
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When I need some sweet fat breakfast, these are my favorites:):) Ingredients:
1 egg |
1-1/2 tbsp breadflour mix b dr. shcar (one very full and half full) |
(i have tried with other flour mixture later, but the result is not the same) |
2 tbsp extra fine white sugar |
2 tbsp light corn oil |
1 tsp baking powder (gf) |
1 tsp fresh grated lemon peel |
Directions:
1. Turn on the oven to 180°C/ 350°F. Prepare the baking muffin cup, medium or small size one (the one you see in the picture below)
2. In a mixing bowl beat the egg with the hand ellectric mixer until the first bubbles forms. Add the sugar and the oil and continue to beat until mixture is fluffy. While constanly beating, gradually add the flour, the baking powder and the lemon peel. Beat until well combined. Batter should be more liquid. Not your usual batter for cakes. Drop by 1-1/2 tbspfuls into the prepared ungreased cups.
3. At this point, you can sprinkle the top with sliced almonds if you desire something different. Bake in the preheated oven about 10 minutes, or until cakes are rised and well browned. remove from the oven, allow to cool a few minutes on a wire rack, then dust with confectioners' sugar if desired. Serve warm with a cap of strong black coffee and your favorite jam.
4. These gluten-free cakes can be served as an individual strawberry (or any other kind of fruit) shortcakes because of their softliness. Just slice in half and spread with any cream you like or simply a whipped whipping cream, top with your choosen fruit.
5. * Please forgive me if I've made too many grammar mistakes in the english translation. Please try to understand, I do my best to learn the language well. If I'm wrong with something, please correct me so I could learn it for the next time. Thank you.
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