Vanilla Macaroons

A rather old fashioned recipe but great for baking ahead for the holidays and did I mention gluten free and dairy free!

Makes 40.

Ingredients

220g ground almonds

350g caster sugar

4 egg whites

1 teaspoon vanilla extract

a little Demerara or raw sugar

Method

Preheat the oven to 170 degrees Centigrade.

Line two baking sheets with baking parchment.

Weigh the almonds and sugar into one bowl.

In the other, whisk the egg whites to stiff peaks, add a tablespoon of sugar, from the other bowl, and whisk until glossy.

In batches, fold the dry ingredients and vanilla extract into the egg whites.

Using a couple of teaspoons, spoon small scoops of macaroon onto the baking sheets, spaced well apart.

Bake in the oven for 15-18 minutes.

Allow to cool a little on the baking sheet before moving to a rack to cool completely!

 

Shortbread

Growing up in Scotland, shortbread was often in the biscuit barrel.

This is an easy recipe that lasts well in an airtight container.

The  dough can be rolled out and cut into shapes too but I find this method less time consuming and still quite attractive!

Ingredients

220g butter

110g caster sugar

330g plain flour

100g Demerara/ Raw sugar

Method

Preheat the oven to 170degrees Centigrade.

Line two baking sheets with baking parchment.

Process the butter and sugar in your food processor.

Add the flour and process until the dough has come together  remember to scrape down the sides occasionally.

Place a large piece of cling film/plastic wrap on your work surface and sprinkle a line of the Demerara length wise.

Take half of the dough and shape it into a sausage around 4cm thick,now roll it in the Demerara and wrap the cling film around it.

Repeat with the other half of the dough.

Pop in the fridge for 30mins.

Remove from the fridge, discard the plastic and cut the dough into 2cm discs.

Place on the baking sheets and bake for 25-30 mins until pale golden.

Remove to a wire cooling rack and allow to cool completely before storing in an airtight container.