It took a while but I have finally mastered these delicious gluten free treats!
Traditionally served with roast beef I use these as nibble bases topped with horseradish and a sliver of steak. They don’t last long!
I make double batches and freeze any extras, just defrost and crisp them back up in the oven.
100g gluten free plain flour
25g butter, melted
sunflower oil for greasing the tins
Preheat the oven to 230degrees Centigrade.
In a large bowl, measure the flour and make a well in the centre.
Add the eggs to the well and gently begin to combine with a whisk.
As the egg thickens, start adding the milk until it is all combined.
Pour in the melted butter, mix and set aside for at least an hour.
Pour a little oil into each hole of a muffin tin and put the tray in the oven.
After 5mins, remove from the oven and, moving fairly quickly, pour the batter into each hole.
Place back in the oven and bake for 10-15 mins, keep an eye on them, at this temperature they burn quickly!
Remove from tins using tongs and serve immediately or place them on kitchen towel until required.