Crisp orange shortbread
Coeliac sufferers need not miss out on sweet treats with this gluten-free melt-in-the-mouth shortbread recipe
Chocolate & pecan traybake
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Makes 12 pieces
Skip to ingredients
- 200g dark chocolatechopped
- 100g unsalted butter
- 85g caster sugar
- 4 eggsseparated
- 85g ground almond
- 5 tbsp fresh gluten-free breadcrumbs(we used Free From white bread from Tesco)
- 140g pecan
Nutrition: per serving
- kcal347
- fat26g
- saturates9g
- carbs25g
- sugars20g
- fibre2g
- protein6g
- salt0.2glow
Method
step 1
Heat oven to 180C/fan 160C/gas 4. Line a 25cm square cake tin with non-stick baking parchment. Put the chocolate and butter in a microwave-proof bowl, cover and cook on High for 30 secs. Stir, continue to cook for 30 secs until the chocolate has nearly melted. When cool, but still melted, stir in half the sugar and the egg yolks.
step 2
Whisk the whites to firm peaks, add the remaining sugar, then whisk again until glossy. Stir 1 tbsp into the chocolate along with the ground almonds and breadcrumbs, then fold through the rest of the chocolate. Transfer to the tin, top with pecans. Bake for 25-30 mins. Cool in the tin for 10 mins, then lift onto a wire rack to cool completely. Cut into squares to serve.
