Gluten Free Boudoir Biscuits

[dersin Profile]

Hi All,

Just wondering has anyone ever come across a gluten free alternative to Boudoir Biscuits?

Thanks!

[anne burns Profile]

mmm, tiramasui used to be one of my party tricks

[coeliac]

we will check about the Boudoir Biscuits
in the meantime, have a look at the website for a lovely tiramisu recipe:
http://www.coeliac.ie/gf_living/recipes ... s/tiramisu

[dersin Profile]

we will check about the Boudoir Biscuits
in the meantime, have a look at the website for a lovely tiramisu recipe:
http://www.coeliac.ie/gf_living/recipes ... s/tiramisu

Thanks....any news on them yet??

[dersin Profile]

mmm, tiramasui used to be one of my party tricks

Ya...tiramasui is gorgeous....I'm looking for the boudoir biscuits for a dessert that I don't have a name for!!! My Dad makes it about 3 times a year and it's gorgeous!! It's boudoir biscuits soaked in Sherry and juice from a tin of mandarins layered with the mandarins and cream. Tastes a lot nicer than the way I'm describing it!!!! And the more Sherry that's used the better

[coeliac]

Gluten Free Sponge mixture cookies will provide an alternative to GF Boudoir Biscuits
Ingredients:
3 medium eggs, separated - 6 tbsp granulated sugar - 6 tbsp GF flour - 6 tbsp cornflour - 6 tbsp icing sugar * check Food List for ingredients
The number produced will depend upon the size of nozzle used and length that is piped.

Preheat oven to Gas Mark 4, 180°C, 350°F.

Butter 2 baking sheets and line with parchment.

In a clean bowl, whisk the egg whites until stiff, gradually add the granulated sugar until stiff peaks appear. The mixture should be glossy and quite smooth.

In a small bowl lightly beat the yolks and fold into whites. Sift the gluten free flours onto the mixture and gently fold in.

To pipe:
Fit a piping bag with a large plain nozzle and fill with as much batter as possible.

Pipe out fingers approximately 5-inches long- Allow about 1-2 inches between them.

Sprinkle about half the icing sugar over the tops of the fingers. Leave for 5-7 minutes to absorb and sprinkle the remainder of the sugar over the tops again.

Bake for 10 minutes then rotate the trays front-to-back and bake for about 5 minutes longer or until evenly coloured and light golden brown.

Remove from baking sheet with a metal spatula when hot and transfer to a wire rack. Top with more icing or caster sugar whilst still hot.

Use with gluten free tiramisu etc.