Who doesn’t remember making these little delights with their mother as a child? Now with this simple gluten free recipe, you can make these very same treats with your own kids.
Ingredients
- 3 tablespoons of butter (or dairy-free margarine), melted
- 2 eggs
- 1 cup of milk or milk substitute (approximately – see Method)
- 1 cup of LFGF All-Purpose Wholemeal Flour
- 1 ½ teaspoons of Gluten Free baking powder
- 2 tablespoons of Gluten Free cocoa
- ¾ cup of sugar
- Whipped cream
Method
- Put the melted butter in a measuring jug and allow to cool. Add the eggs to the butter, then enough milk to make the liquid ingredients up to 2 ¾ cups.
- Put all the dry ingredients into a bowl and mix well.
- Add the liquid ingredients and beat until light and fluffy.
- Spoon the mixture into paper cases and bake in a moderate oven for 15–20 minutes.
- Allow to cool completely.
- Cut a small slice from the top of each cake and cut each slice in half.
- Put a teaspoon of whipped cream onto each cake, and carefully place the two halves of the slice on top of the cream, as ‘butterfly wings’.
Handy Hints
- Add 1 teaspoon of gluten free baking powder for each cup of LFGF flour for self-raising flour.