Ingredients:-
Makes 8/10 depending on the size you want.
500 grams gluten free bread flour or Juvela flour mix
(extra flour for kneading the dough)
12 grams Dry yeast
1 oz Caster Sugar
1/2 tsp salt
4 ozs Sultanas
2 tablespoons Vegetable/Olive Oil
12 fluid ounces warm water
2 tablespoons apricot jam (not chunky)
Method:-
Set your oven to gas mark 7, 220 C with a middle shelf.
Mix the yeast and flour, blending well, add the rest of the dry ingredients and the oil. Mix well.
Gently pour the water over the flour mix.
Combine all the ingredients.
Sprinkle flour liberally over your worktop and the tray you are going to use for proving and baking.
Pour the mixture out, knead the dough until it is smooth and then cut into 8 pieces.
Knead each piece into a round and place on the baking tray.
Cover with cling film and prove in a warm place for one hour or until double the size.
If you have a bread prover, set it to 35 C if you room is cool and 30 C if you have a warmer room.
Once they have doubled in size, bake in an oven for approximately 20 minutes until golden brown.
Heat the apricot jam and when you remove the teacakes from the oven, brush all over the top.
Enjoy with butter or cheese whilst still warm or freeze for another day.
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