The three of us love a grand dessert, a big statement at the end of a good meal, as evidenced by the desserts in our SWEET REVENGE cookbook. But sometimes something simpler is called for. Our Gluten-Free Cardamom Crisps and Gluten-Free Almond Crisps are just the thing.
We have adapted the first recipe from Naomi Devlin and the second from Ottolenghi to make the crisps gluten-free, and think the results are, well, mighty fine. The recipes are quite different from each other thus demonstrating that there is more than one way to make a biscuit crisp!
A punnet of raspberries with a bowl of cream or a simple panna cotta will both go delightfully with these Gluten-Free Cardamom Crisps and Gluten-Free Almond Crisps. And, as we’re sitting here writing this, we can assure you that they go very nicely with a cup of tea.
Jan and Caren
GLUTEN-FREE CARDAMOM CRISPS
Makes about 24
110 gm unsalted butter, softened
110 gm caster sugar (raw caster if you have it)
1 teaspoon vanilla paste
25 gm rice flour
45 gm tapioca flour
40 gm potato starch
40 gm almond meal
1 rounded teaspoon ground cardamom
60 gm egg whites
Demerara sugar or extra caster sugar to finish
Preheat oven to 180°C and line 2 oven trays with baking paper.
Cream butter and sugar until pale and fluffy.
Add the vanilla paste and beat to combine.
Combine the rice and tapioca flours with the potato starch, almond meal and ground cardamom. Add to the butter and sugar and mix well.
Whisk the egg whites until frothy, then add to the mix and continue beating until the batter is smooth.
Place a heaped teaspoonful of the mixture onto a tray and, holding the paper and using the back of a spoon, spread it into a circle 6 or 7cm across.
Continue in this way, making sure the circles are 8 to 10cm apart, because they will spread. You will only get about 6 crisps per tray.
Sprinkle with a little demerera sugar and bake for 10 to 12 minutes or until each crisp is golden brown at the edge but still pale in the centre and firm to touch.
Rest for a minute or two before removing from the paper and cooling on a wire rack.
Repeat using the remaining mixture.
Stored in an airtight container crisps keep well for 1 to 2 weeks.
TIP: Ground ginger makes a nice alternative to the cardamom if you prefer it.
GLUTEN-FREE ALMOND CRISPS
Makes about 20
40 gm unsalted butter
120 gm flaked almonds
120 gm caster sugar
35 gm Revenge Gluten-Free Plain Flour Mix
70 gm egg whites
¼ teaspoon pure vanilla extract
Preheat oven to 180°C and line 2 oven trays with baking paper.
Brown the butter by heating it in a small saucepan over medium heat until it foams and begins to turn a dark brown. Lower the heat and continue cooking for 2 to 3 minutes, swirling the pan. Set aside for 5 minutes then strain through a fine sieve, measuring 25ml for the crisps. Discard the solids.
Combine the almonds, sugar and flour in a bowl and mix in the cooled butter. Add egg whites and vanilla and stir to combine.
Place 15gm spoonfuls of the mixture about 5cm apart onto the trays. Flatten with wetted fingertips into circles 6 to 7cm across. Bake for 15 to 20 minutes and rotate the trays halfway through the cooking time. Check after 15 minutes as the crisps can burn easily.
Rest for a minute or two before removing from the paper and cooling on a wire rack.
Stored in an airtight container crisps keep well for 1 to 2 weeks.