Gluten Free Recipes

Pepermint Crunch Square

125g butter
1 cup GF rice bubbles
85g sugar
1 Tbsp GF cocoa
160g  BAKELS GLUTEN FREE FLOUR
1 tsp BAKELS GLUTEN FREE HEALTH BAKING POWDER

Mix dry ingredients and add melted butter.

Press into sponge roll tin and bake for 30 minutes at l80°C. Ice while hot with peppermint icing and when cold ice with chocolate icing.

Cut into squares.


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