|Yes, there was an argument over who got the plate with the |
smaller one and who got the one with a broken antlers!
Thursday, 22 December 2016
It's the boys first day of school holiday's today, so before we head into town and dash around for the last Christmas bits, were starting with a breakfast to get us into the festive spirit.
I know I posted these on Twitter last year, but never got round to typing up a recipe, so here goes...
200g Gluten Free Plain Flour (I used Doves Farm Bread Flour, which I use for most things as it's buckwheat free, you may need a slightly different amount of fluid for different flour blends)
300mls Milk Substitute
2tsp Baking Powder
1tbsp Sugar (any will do, I used light muscovado for this)
1tsp Mixed Spice (or other christmas spice flavours)
1tsp Vanilla Paste (or extract)
Enough eyes and noses for 6-8 reindeer (depending on size). I used chocolate chips and frozen raspberries.
Put dry ingredients in a bowl and mix to combine.
Add milk substitute and whisk to form a smooth batter.
Put a couple of tablespoons of batter in a cone of greaseproof paper for piping the antlers. Snip the end off.
Place one tablespoon of batter on a hot oiled pan and spread a little to form an oval.
Place another, slightly smaller, spoonful above the first.
Pipe antler shapes.
When bubbles are beginning to form on the surface and underside lightly browned, flip over and cook on the other side for a few minutes.
Put on plate & place on eyes and nose.
Repeat until all batter is used up.