If you’re catering for gluten dodgers over the holidays, you’ll be pleased to discover that these are simple and quick to make and just as tasty as their wheaty counterparts. My gluten-scoffing friend couldn’t tell the difference when she came over for three the other day.
Sweet gluten-free shortcrust is perfect for baking with children, as it has the added bonus of being impossible to overwork. However many times your little darlings scrunch up and re-roll this dough, you’ll never have to suffer another tough or chewy pie again – that’s a little extra Christmas present from me to you, right there.
I made my own damson and cobnut mincemeat last year and still have plenty left, but you’ll have a job finding damsons in December. Try swapping the damsons for plums and the cobnuts for hazelnuts, for delicious and more easily sourced alternatives. If making mincemeat’s not at the top of your festive agenda, by all means buy some in. Just remember, before serving it to any coeliac friends, to check the ingredients. Most mincemeat is made with suet, which has been stored dusted in wheat flour. My mincemeat is also suet-free, but you can buy gluten-free vegetarian suet if you want to adapt your own recipe.