Margaret River {Published} & Raspberry Melting Moments
Margaret River is a place close to my heart.
I've traveled to Margaret River or Margs as we like to call it, before I was even able to walk or talk. Since I could do that we spent at least a week there every school holidays and traveled the 3hour drive more times than I care to remember after school on Friday's for weekend spent in our holiday home. Holidays were spent chopping (or in my case carrying) wood for the fires come winter, reading books or playing Scrabble and Cluedo (without a doubt, my favourite board game) or Monopoly (my brother's, no doubtfully because he whipped my ass in it every single time , apart from the time I cheated - shhh don't tell him that!). We'd spend hours at the beach, me with my red hair meant I was constantly covered head to toe in sunscreen; the thick 30+ stuff.
It was with these memories in mind that I recently wrote a piece on traveling and eating gluten free in Margaret River. It was the perfect excuse to visit a few of my favourite Margaret River eating spots over the Christmas break for Simply Gluten Free Magazine . The magazine is headed up by the lovely Carol from Simply Gluten Free and is produced in the U.S. it has an fantastic collection of information for us coeliacs inside. Recipes, gluten free entertaining, information on gluten intolerance & Coeliac disease, makeup and travel are just some of the topics covered in this bi-monthly mag. I was honoured to be a part of the international crew of writers for the May-June edition of Simply Gluten Free Magazine . You can read the article on traveling and eating gluten free in Margaret River here , or if you're in the U.S. you can purchase the magazine on news shelves or get a subscription.
Big thanks to my friends and family (you know who you are) who helped me to order and taste the majority of the gluten free menu items (also the wine!) from Voyager Estate & Cullen Wines, it was a hard task, but someone had to do it!
If you're traveling to Margaret River or Perth in Western Australia, be sure to check out my list of gluten free friendly restaurants and cafes in the area and remember, I'm always available to message on facebook or email me on jas {@} glutenfreescallywag.com if you've specific questions!.
If you're visiting my little Aussie blog from the Simply Gluten Free Magazine, then I would like to welcome you and thank you for reading. If you're not visiting from the mag, that's ok too, because I baked another batch of my favourite melting moments. In fact, I shared these melting moments a few years ago with a classic lemon butter cream, but I love them with raspberryand my man loves them with passionfruit, they're deliciously light and buttery, with a gorgeous crumb and far too much butter to be even a little bit good for you! So, after one of these and a cup of tea, it's time for me to hit the payment, or the pool for some exercise.
Oh, on another note, I have to say, I'm super excited that this recipe along with a few more of my creations will be in the all new Yum.Gluten Free Magazine due out 1st August. Be sure to head across to Yum Gluten Free Magazine on facebook to stay up-to-date!
PS If you're visiting from the States then let me explain that Coeliac is the Aussie spelling for Celiac.
Raspberry Melting Moments
130g butter, softened
115g plain gluten free flour
45g gluten free icing sugar (or icing mixture)
50g gluten free custard powder
1-2tsp vanilla essence
60g butter, softened
100g GF icing sugar, sifted
6-8 fresh raspberries or frozen raspberries, defrosted
method
Preheat oven to 160deg. Line a 2 cookie trays with baking paper.
Beat butter until pale and creamy.
Sift all other ingredients and add with vanilla, beat together until a dough is formed.
Roll teaspoon sized balls and place onto trays keeping a good 5cm between each as they do spread a little.
Squash slightly with a fork, note that dusting the fork in icing sugar should help the dough not stick to the fork!
Place in oven for 15minutes or until just cooked. Cool on trays. Once completely cooled, carefully stick them togther with frosting. Note, cookies will keep best if un-iced and you can ice them on the day you need them.
Once the cookies have completely cooled; about 30mins, you can make the frosting to stick them together.
For the frosting
Beat the butter until light and creamy. Add the sifted icing sugar and raspberries and beat together. The icing shoult be light and fluffy. If it needs a little more 'movement' (ie it's too hard) add a teaspoon or two of milk.
Slather a teaspoon of frosting on one cookie and sandwich together with another.
Enjoy with a cup of tea.
