Great Baking Recipes by Jo Seagar

Author:Jo Seagar [Jo Seagar]
Language: eng
Format: epub
ISBN: 9781775533597
Publisher: Penguin Random House New Zealand
Published: 2013-11-15T00:00:00+00:00

RASPBERRY, WHITE CHOCOLATE AND COCONUT FRIANDS (GLUTEN-FREE)

Makes 12, or 24 mini-muffin-sized friands

INGREDIENTS

100 g butter

100 g white chocolate melts

1¼ cups desiccated coconut

1 cup icing sugar

½ cup gluten-free flour mix

7 egg whites, very lightly beaten

½ teaspoon raspberry essence (optional)

1 cup raspberries (fresh or frozen)

icing sugar to dust

METHOD

Preheat the oven to 180˚C. Coat friand moulds or a 24-cup mini-muffin tray with non-stick baking spray.

Gently melt the butter and white chocolate melts together in a microwave-proof bowl on medium in the microwave. Place all the remaining ingredients, except the raspberries, together with the melted butter and chocolate in a large bowl and mix until just combined.

Transfer the mixture to a jug and pour into the friand moulds or mini-muffin tray until just over half full. Top each with 2–3 raspberries — 1 if using a mini-muffin tray. There is no need to thaw the frozen raspberries.

Bake for 20–25 minutes — 12–15 minutes if using the mini-muffin tray — until golden brown. Remove from the oven and allow to cool for 5 minutes before turning out to cool completely on a wire rack.

To serve, dust with icing sugar. Freshly cooked and still warm friands are delicious but they also reheat well.

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