Gluten-free Earl Grey teacakes
by Howard Middleton
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Ingredients
Store Cupboard
25g of dried cranberries
25g of sultanas
25g of raisins
1 Earl Grey tea bag
1 tsp Doves Farm Quick Yeast
1 tbsp of caster sugar
1 pinch of salt
2 large eggs, separated
20g of preserved stem ginger, drained from syrup and finely chopped
Bakery
225g of gluten-free white bread flour
Spices & Dried Herbs
1/4 tsp freshly grated nutmeg
5 cardamom pods, seeds removed from husks and crushed to a powder
Dairy
175ml of whole milk
Fruit & Vegetables
1/2 lemon, zested
Oils & Vinegars
1 tbsp of vegetable oil, plus extra for greasing the tins