Chocolate Raisin Biscuits - Gluten Free

200g milk or dark chocolate

150g butter, softened

1/3 cup brown sugar

1 egg

1 1/2 cups gluten-free plain flour

1 teaspoon gluten-free baking powder

100g raisins, roughly chopped

Method

1. Preheat oven to 170°C. Line 2 baking trays with baking paper. Chop half the chocolate. Place chopped chocolate into a heatproof, microwave-safe bowl. Heat, stirring with a metal spoon every minute, for 2 to 3 minutes on MEDIUM (50%) power, or until melted. Set aside to cool.
2. Using electric beaters, beat butter and sugar until pale and creamy. Add egg and beat well. Stir in melted chocolate.
3. Sift flour and baking powder over butter mixture. Stir gently to combine. Chop remaining chocolate. Stir into butter mixture with raisins. Refrigerate for 30 minutes, or until firm.
4. Roll tablespoonfuls of mixture into balls. Place onto trays, allowing room for spreading. Flatten with the back of a metal spoon. Bake for 15 to 20 min, or until golden brown, swapping the trays around once. Let stand for 5 min before transferring to a wire rack to cool.

Orange and Almond Cake - Gluten Free

Who says you need gluten to have a good time?

2 large navel oranges, (choose oranges with unblemished skins as the whole fruit is used in this recipe)

5 eggs

1 1/4 cups (250g) caster sugar

2 1/2 cups (250g) ground almonds

1 tsp gluten-free baking powder*

Pure icing sugar to serve

Method

1. Preheat oven to 170°C. Grease and line the base of a heart-shaped pan.
2. Place the two whole oranges in a saucepan and cover with water. Bring to the boil and simmer, covered, for 1 hour, ensuring that the oranges remain covered with water. Drain and cool. Chop the oranges into quarters, discard any seeds, then place the chunks into a blender and puree until smooth.
3. Beat the eggs with the sugar until thick, then add the orange puree, ground almonds and baking powder and mix well.
4. Pour into prepared pan and bake for 1 hour. Leave the cake to firm up in the pan for 20 minutes then turn out, remove the baking paper and turn over to finish cooling right way up. This cake definitely mellows with a little time and can be prepared up to 48 hours in advance.
5. To serve, sift icing sugar on top and decorate with orange zest and almonds.