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  4. RECIPE CORNER

RECIPE CORNER

MINI STRAWBERRY FRANGIPANES

Courtesy of My Weekly Magazine

Cooking time 12-15 min, makes 24

Ingredients

175G Strawberries, hulled

75g Butter, at room temperature

75g Caster Sugar

50g GF Self-raising Flour blend

1 medium Egg

50g Ground Almonds

Few drops of Almond Extract

40g Flaked Almonds

INSTRUCTIONS

Preheat oven to 180c (fan oven) 160c, Gas 4

Separate 24 foil/paper petit-four cases and place in 2 x 12 mini muffin tins

Halve or quarter the strawberries dependent on size, keep 24 pieces to one side and chop remaining

Cream butter and sugar together until soft and pale, add flour and egg and mix until smooth, stir in ground almonds and almond extract

Stir in chopped strawberries and spoon into petit-four cases.  Press a strawberry piece into each one and sprinkle with flaked almonds.  Bake for 2-15 mins until or well risen, golden brown and cakes spring back when pressed with fingertip

Leave to cool 10 mins before transferring to wire rack to cool completely.  Best eaten on day of making.

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