A traditional dessert made allergy friendly
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700 g strawberries, hulled and quartered
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70 g granulated sugar
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80 ml orange juice
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2 tsp vanilla extract
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1 tsp lemon juice
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170 g gluten-free / plain flour
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1/8 tsp xanthan gum
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3 tbsp granulated sugar
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1 tsp baking powder
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1/4 tsp bicarb / baking soda
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3 tbsp gold foil Stork block margarine
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120 ml light coconut milk
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1/2 tsp lemon juice
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8 tbsp whipped coconut cream
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4 whole strawberries to garnish
Steps
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Combine 200g of the halved strawberries, the sugar, orange juice, vanilla, and lemon juice in a bowl, and mash with a potato masher or fork
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Preheat the oven to gas 7 / 210C / 425F and line a baking tray with parchment paper
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Turn the sticky dough out onto a lightly floured surface (a square of parchment paper is ideal), dust your hands with extra flour and put the dough onto the baking tray
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Pat it out into a rough rectangle around 9″x 9″
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The remaining shortcake square is the cooks treat!