Ingredients
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100g Stork Tub
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50g Brown sugar
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125g Gluten free self raising flour
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125g Ground almonds
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1tsp Baking powder
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4tbsp Milk
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1tbsp Honey
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Vanilla [essence or pod]
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A pinch of salt
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½ A cherry to top each
Directions
1. Line a cup cake tray with paper cases. Preheat the oven to 170°C.
2. Simply place all the ingredients in a large bowl and use an electric mixer to combine the ingredients together until you have a smooth, soft and consistent paste.
3. Do not overmix and once your mixture appears even, stop beating and use a spoon to fill the paper cases.
4. Top with half a cherry and bake in a preheated oven for 30 minutes.
5. Allow to cool completely before removing them from the tray.
Original recipe prepared by Lea Hogg
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