Recipe: Gluten Free Mini Strawberry Frangipanes

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These are super scrummy and a lovely little guilt free treat. I made these to enter the Holland & Barrett free from bake off challenge and you can vote for my entry by liking the post on their facebook page here https://www.facebook.com/HBFreeFrom?fref=ts or by tweeting @HBFreeFrom #votetamsin

Ingredients:

175g strawberries

75g unsalted butter

75g golden caster sugar

50g GF plain flour

1 medium egg

50g ground almonds

3 drops of almond extract

40g approx flaked almonds (to taste)

Method:

  1. Preheat the oven to 180 oc, 160 oc fan, gas mark 4
  2. Put 24 mini muffin cases on a baking tray
  3. Depending on the size of your strawberries, half or quarter them and put 24 pieces to one side.
  4. Chop the remaining strawberries
  5. Cream the butter and sugar until smooth and light in colour
  6. Add the flour and egg and stir in the ground almonds and almond extract
  7. Add the chopped strawberries and mix well
  8. Spoon into the muffin cases, top each cake with a piece of strawberry and the flaked almonds
  9. Cook for 12-15  minutes until golden brown

You can check the cake is cooked by either using a skewer and seeing if it comes out clean or by seeing if they spring back when pressed with the tip of your finger.

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