Christmas, fests, mincepies
Just a very quick note to say I'm going to parents for Christmas, so:
hlh_shortcuts - I'll miss the last posts and won't be around for the reveal. Dearest Highlander writer, I'm very sorry. I will catch up with you.
yuletide - finished story by the skin of my teeth, but won't be around for posting or reveal. Dearest writer, I'm really sorry. I will send both comment and thanks, but neither will be as timely as I wish.
apocabigbang - For the first time in writing for fests, I'm not sure if I'll get this fic done. There are ... family issues. I've been at parents most weekends recently. But I'll try.
But in recompense, the best mince-pie recipe I know, adapted for coeliacs (UK and celiacs (US) if needed:
10 oz of plain flour (or 12 oz of gluten-free universal flour: I use Tru-free fibre-added)
1 oz ground almonds
6oz butter
3 oz icing sugar
1 egg yolk
1 orange
a little milk (I only use this in the gluten-free version)
1lb mincemeat (I add a small, skinned, finely diced apple; flaked almonds and quartered glace cherries; I used to add brandy also.)
Mix flour and ground almonds, rub in butter. Sieve icing sugar into mixture. Add the zest of the orange and the egg yolk: then use the juice of the orange to make a kneadable dough. You may need to add a little milk. Knead for five mins, then allow to rest in the fridge for half an hour.
Roll pastry out to 3-4mm: makes 16-18 mince pies.
Bake for 10-15 mins at gas mark 4 or 180 degrees.
As the mince pies come out the oven, use a knife to gently loosen sides. By the time you've done them all, the pastry should be firm enough to gently lift the first mince-pie out to a cooling tray.
Careful - the mincemeat's hotter than the pastry!
Cross-posted from dreamwidth. Given up on LJ posting interface.
hlh_shortcuts - I'll miss the last posts and won't be around for the reveal. Dearest Highlander writer, I'm very sorry. I will catch up with you.
yuletide - finished story by the skin of my teeth, but won't be around for posting or reveal. Dearest writer, I'm really sorry. I will send both comment and thanks, but neither will be as timely as I wish.
apocabigbang - For the first time in writing for fests, I'm not sure if I'll get this fic done. There are ... family issues. I've been at parents most weekends recently. But I'll try.
But in recompense, the best mince-pie recipe I know, adapted for coeliacs (UK and celiacs (US) if needed:
10 oz of plain flour (or 12 oz of gluten-free universal flour: I use Tru-free fibre-added)
1 oz ground almonds
6oz butter
3 oz icing sugar
1 egg yolk
1 orange
a little milk (I only use this in the gluten-free version)
1lb mincemeat (I add a small, skinned, finely diced apple; flaked almonds and quartered glace cherries; I used to add brandy also.)
Mix flour and ground almonds, rub in butter. Sieve icing sugar into mixture. Add the zest of the orange and the egg yolk: then use the juice of the orange to make a kneadable dough. You may need to add a little milk. Knead for five mins, then allow to rest in the fridge for half an hour.
Roll pastry out to 3-4mm: makes 16-18 mince pies.
Bake for 10-15 mins at gas mark 4 or 180 degrees.
As the mince pies come out the oven, use a knife to gently loosen sides. By the time you've done them all, the pastry should be firm enough to gently lift the first mince-pie out to a cooling tray.
Careful - the mincemeat's hotter than the pastry!
Cross-posted from dreamwidth. Given up on LJ posting interface.