Hi and welcome back.
There is something about a birthday party and tray bakes. I feel every party I went to as a child had at least one tray bake; chocolate and vanilla were the two main staples. The tray bake is quick and simple to bake and kids especially seem to be able to enjoy without creating a complete mess (compared to a Victoria Sandwich). Recently, I have been thinking about how much harder it must be for a child who is gluten free. So today I thought I would share another recipe in my How to Make series: vanilla tray bake. I hope you enjoy. C. -x-.
Prep time: 20 minutes; Baking time: 30 minutes, Serves: 15
- 4 eggs.
- 180g gluten free self raising flour.
- 150g caster sugar.
- 160g Stork cooking butter.
- 1 teaspoon vanilla.
- 1/2 teaspoon baking powder.
- 1/2 teaspoon xanthum gum.
- 1/4 teaspoon salt.
- 100g Stork butter.
- 200g icing sugar.
- 1/2 teaspoon vanilla.
- gluten free sweats.
- Pre-heat oven to 180 degrees Celsius.
- Cream together butter and caster sugar.
- Whisk eggs with vanilla and add to butter mixture and combine.
- Sift self raising flour, xanthum gum, baking powder and salt.
- Add to wet mixture and mix.
- Add mixture to pre-greased tray bake tray and bake for 30 minutes or until brown.
- Remove from and leave to cool.
- Sift icing sugar and add to butter and vanilla.
- Mix until all ingredients are combined.
- Spread evenly over cooled tray bake.
- Decorate with sweets.
- Cut into squares and serve.
- Take ingredients out of the fridge the night before so they are at room temperature before baking.
- Add 2 teaspoons of gluten free chocolate powder at step 4 for a chocolate twist.
I hope you enjoyed this addition in the How to Make series. If you re-create this recipe, let me know by tagging me on Instagram using #livingcoeliac or by sharing images directly to my Facebook page. Newsletter is now here! Don’t forget to subscribe so you do not miss out on any future blog posts.