Cherry Bakewell's (gluten & dairy free)

5 from 4 votes

Prep Time1 30

Cook Time40

Servings:

300 g plain gluten free flour
1 and 1/2 tsp xanthan gum
1/4 tsp salt
2 tbsp granulated sugar
175 g dairy free butter (cold & cubed, I use the Stork 'Perfect for baking' gold packet)
1 medium egg
3-4 tbsp cold water

To a large mixing bowl add plain gluten free flour, xanthan gum, sugar and salt. Mix well.
Add your cold cubed butter and rub in with a fork until it starts to look like breadcrumbs.
Add your egg and mix in using a table knife.
Add water 1tbsp at a time and mix well until it starts to form a dough (you will need around 3-4 tbsp water).
Turn out onto a floured surface and knead until smooth. Wrap in clingfilm and leave in the fridge for atleast an hour.
After an hour preheat your oven to 180°C and remove the pastry from the fridge. Roll out on a floured surface until it's about 1cm thick.
Cut out 12 circles (larger than your cupcake tin) and press the circles into your cupcake tin, ensuring that you press the pastry up the side of the tin.
Add baking paper and baking beans to each of the pastry cups. Blind bake for 10 minutes. Remove the baking paper and beans and bake for an additional 10 minutes. Remove from the oven and leave to cool whilst you make your frangipane mix.

Whisk together your butter and caster sugar until light and flufy.
Add the egg and continue to whisk until combined. Stir in your 1tbsp flour (to stop the mixture curdling) and ground almonds.

Add around 1tsp of cherry jam to the bottom of each of the pastry cases, followed by 1tsbp of the frangipane mixture.
Bake for 20 minutes, until golden brown and cooked through. Leave to cool whilst you make your icing by combining your icing sugar with water (add 1tsp of water at a time until your get the desired consistency).
Pour the icing on the bakewell's and top with a glace cherry.

Leftover pastry can be kept in the fridge for up to 48 hours.

Bakewell's will keep in an airtight container for up to 3 days.