Best Wicklewoods Gluten Free Stollen Recipes

Wicklewood's Trifle Sponges (Gluten Free) image

Provided by WicklewoodWench

Categories Dessert

Time 15m

Yield 20 sponges

Number Of Ingredients 5

Steps:

Preheat oven to 190c and line 2 baking sheets with parchment paper.
Whisk together the eggs, sugar and zest until the mixture is thick and has doubled in volume.
Gently fold in the flour mix.
Place the mixture in a large piping bag with a 1/2in nozzle and pipe 3" lengths of batter onto the prepared baking sheets.
Dust with caster sugar and bake for 6-8 mins until golden brown.

Nutrition Facts : Calories 23.6, Fat 0.5, SaturatedFat 0.2, Cholesterol 18.6, Sodium 7.1, Carbohydrate 4.3, Sugar 4.3, Protein 0.6

Wicklewood's Gluten Free Stollen image

Provided by WicklewoodWench

Categories Fruit

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 11

17 ounces gluten, free flour blend
1 sachet dried yeast
1 ounce butter, melted
10 -12 fluid ounces warm milk
1 ounce caster sugar
6 ounces mixed dried fruit
1 teaspoon mixed spice
6 ounces marzipan
4 ounces icing sugar
1 tablespoon lemon juice
1 ounce flaked almonds, toasted

Steps:

Preheat oven to 200°C.
In a large bowl, mix together the flour and the yeast.
Add the caster sugar, mixed fruit and mixed spice, stir in the melted butter and warm milk to form soft but not too sticky dough.
Turn the dough out onto a lightly dusted surface and knead until smooth and the fruits are evenly distributed.
Lightly roll the dough into a rectangle.
Roll the marzipan into a sausage shape and lay it down the middle of the dough.
Roll the dough around it and squeeze the ends to neaten the shape.
Place it on a lightly oiled baking sheet, cover and leave it to prove in a warm place for approx 30 minutes.
Bake for about 20-25 minutes until golden brown, Allow to cool slightly.
Sift the icing sugar into a bowl and mix with just enough lemon juice to form a stiff icing, spread this along the top of the stollen while it is still warm.
Decorate with the toasted flaked almonds.