it's been a delightfully cooler and rain-filled weekend here in brisbane. my british blood loves this kind of weather and rejoices in any excuse to pop the oven on for a bit of baking without feeling like i may collapse with heat exhaustion. sounds a little dramatic i know, but anyone who braves queensland's humidity will understand. after a cardio box session yesterday morning, i was kinda wiped out for the rest of the day but did get my second wind later in the evening when cleaning and washing began. before that though, i was snuggled up on the couch with frankie and patrick swayze. ('ghost', for those wondering.) this morning i woke up around 10, cooked myself a yummy bacon and egg brekkie, had a skype chat with m&d and then got baking. i bought the wonderful women's weekly 'afternoon tea' a few months ago but haven't yet attempted any of it's beautiful recipes. it truly is the most delicious book..the photos alone are enough to make you oooo and ahhhh. so it's monte carlo sunday. i decided to make them gluten free which can sometimes be a bit of a gamble but with gf red velvet and gf brownie recipes down pat...i wondered what else i could attempt. the final result, is a biscuit that is half melting moment, half macaron...not a bad combo hey? the gf flour makes the biscuit so soft and buttery, that literally melts in your mouth. doesn't really look like the photo or as rustic as i thought it would be (i pictured anzac biscuit style)...but they taste wonderful and a biscuit that asks for vanilla buttercream and raspberry jam to be slathered inbetween really can't ever be bad! like the artist i am, i documented the process, which of course added about 2 hours to a 20 min baking adventure. fun times. give them a go, you won't be disappointed!
and colour complementary baking tools.
such a sweet collection.
elsie working her magic. the final batter.
i made them bigger than the recipe asked for, because monte carlos need to be giant in order to be delicious, right?
cooling off. they're still light and fluffy thanks to the gf flour.
















































