Its Mother’s Day on Sunday 11th March, and I couldn’t think of better time to share some homemade gluten free gift ideas, which would make the perfect present!
As the blog is about Mother’s Day, I thought it would be nice to make a couple of things that remind me of my Mum. I hope they may inspire you to pop into your kitchen and rustle them up for your Mum, Gran, Sister, Aunt or anybody who is just like a Mum to you and who would really appreciate a gluten free treat!
Lemon Curd (naturally gluten free): I first made lemon curd in my Home Economics class at school. It turned out really well and my Mum loved it! To keep me out of mischief she would very often set me up in the kitchen to make a batch. I really wanted to dig out the original recipe I used, but unfortunately I couldn’t find it so I have used a combination of two recipes (Martha Stewart & BBC Good Food).
6 egg yolks, beaten (adding whites makes it lighter and less rich)
1 cup of Caster sugar
½ cup unsalted butter (cut into cubes)
½ cup of Lemon Juice (about 3 to 4 lemons)
Tablespoon of grated lemon zest. (optional – I didn’t use this as I like my curd smooth)
Put the lemon zest and juice, the sugar and the butter into a heatproof bowl. Sit the bowl over a pan of gently simmering water, making sure the water is not touching the bottom of the bowl. Stir the mixture every now and again until all of the butter has melted.
Lightly whisk the egg yolk and stir them into the lemon mixture. Whisk until all of the ingredients are well combined, then leave to cook for 10-13 minutes, stirring continuously until the mixture is creamy and thick enough to coat the back of a spoon (This process does take a while, and I will be honest I transferred the mixture from the bowl into a heavy bottomed pan. Then kept stirring over a moderate heat until the curd went thick. But if you have the time and you want to give your arm a work out go for it, it will go thick eventually!)
Remove the lemon curd from the heat and set aside to cool, stirring occasionally as it cools. Once cooled, spoon the lemon curd into sterilised jars* and seal. Keep in the fridge until ready to use. (Will keep for up to 2 weeks in the fridge)
Recipe Tip: To sterilise jars, wash the jars in very hot, soapy water or put through the hot cycle of a dishwasher. Place the jars onto a baking tray and slide into an oven set to 130C/266F Gas 2 for 10-15 minutes.
Recipe Tip: I found it was good to knead the shortbread for a few minutes before I rolled it out.
I am so pleased how they turned out and they taste all buttery, just as shortbread should. Yes, and although a little “rough around the edges” I thought the hearts and letters looked rather cute!
Once baked and cooled I spread with water icing (icing sugar with enough cooled, boiled water to make a paste) and topped with *sprinkles; picked these ones up from Home Bargains. I also dipped a couple of the hearts in melted *chocolate. Cadburys buttons work really well as they melt quickly.
Both of these recipes were really easy to make and the results were so good, I hope you get to try them out. Whatever your plans may be for Mother’s Day I wish you a happy one and hope you get to spoil and be spoilt… even if its spoiling yourself, you deserve it!
Bye for now
*Please just double check no gluten containing ingredient or “may contain” warnings on packets. If in doubt leave it out.