GLUTEN-FREE SWEET CHESTNUT BARK
‘What’s for dessert?’ we are often asked by our sweet-toothed partners. Sometimes there will be a new recipe we’re trialling or if they’re lucky there may be an old favourite such as the Frangipani Cake.
Occasionally there may be nothing more than a tub of ice cream in the freezer. Sound familiar? This super simple recipe for crisp, Sweet Chestnut Bark will help elevate those scoops of ice cream to a proper dessert.
Have a container of the bark pieces on hand to add some crunch to all manner of creamy desserts or even just to have with a cup of coffee.
Caren
SWEET CHESTNUT BARK
Makes a 23cm x 34cm sheet of bark
150 gm Revenge No. 2 Gluten-Free Almond Plain Flour
75 gm chestnut flour
50 gm caster sugar
75 gm butter, melted
100 ml water, lukewarm
1 teaspoon vanilla paste
1 egg, lightly beaten with a teaspoon of water
1-2 tablespoon coffee crystals or demerara sugar for sprinkling
Preheat oven to 175°C. 2 large oven trays are required.
Combine flours and sugar in a bowl and mix together. Combine the butter, water and vanilla paste then mix into the dry ingredients with a fork until just combined. Knead with your hand to bring the dough together into a ball. If too dry add water a teaspoon at a time, or a scant teaspoonful of the plain flour if too wet.
Divide the dough. Roll each piece between 2 sheets of baking paper to 2mm maximum thickness, the thinner the better. Transfer to oven trays and refrigerate for 15 minutes.
Remove one tray from the fridge, place the paper and dough on the bench then peel off the top sheet of paper. Brush with egg wash. Score the dough with a fine fork to create a rough texture. Sprinkle over coffee crystals and press very lightly to secure onto the dough. Transfer the dough on the bottom sheet of paper back onto the oven tray.
Repeat with the remaining piece of dough.
Bake for 15 minutes or until a rich golden brown. Allow to stand until cool enough to handle then transfer to a cooling rack.
Break the bark into pieces and store in an airtight container for up to a week.
TIPS:
Check out our other recipes using chestnut flour – Chestnut Cream Sponge, Chestnut Flour Lavosh and Chocolate Chestnut Cake with Chocolate Frosting.
Keep chestnut flour fresh by storing it in the fridge or freezer.