Forty years ago in Scotland, Irene Fitz-John’s father was diagnosed with coeliac disease. He had always loved his wife’s home baking and at that time only one variety of biscuit and one bread were available on prescription from the chemist.
Irene now lives in Cambridge, New Zealand. About three years ago her youngest son was also diagnosed with the same disease. She set about baking treats for him but made them less sweet than many of the commerically prepared gluten-free bakes now avaialbe to ensure he did not put on too much weight.
Family, friends and colleagues sampled her creations and loved them. With their encouragement and support Irene started up Skye Blue Kitchens.
Four packs of gluten-free mixes are available and each one can be turned into a variety of bakes. The Baking Bag is ideal for making shortbread and cakes. The Scroggin Munchie Mix is excellent for chunky cookies, muffins and loaves. The Chocolate Chip Cookie mix is suitable for cookies as well as breads and muffins. The Carrot Cake mix makes excellent truffles plus carrot cake — of course.
The mixes are available from selected delis or online.
phone: 0274 884112
These cookies are winners.
75g butter or table spread
2 tablespoons brown sugar
1 egg, lightly beaten
1 bag Skye Blue Kitchens’ Scroggin Munchies Mix
50g dark chocolate (optional)
Cream the butter and sugar in a large bowl until well combined. Slowly beat in the egg until well mixed. Stir in the scroggin mix and stir with a large metal spoon.
Line a large oven tray with baking paper.
Roll tablespoons (about 30g) of the mix into balls and place on the tray. Flatten with a fork. Chill in the refrigerator for 1-2 hours.
Preheat the oven to 180°C. Bake the cookies for 15-20 minutes until lightly coloured.
Cool on the tray for 5 minutes before removing them to a wire rack to cool completely.
When cold, melt the chocolate and drizzle over the cookies. Refrigerate to set. Store in an airtight container in the fridge or freezer. Makes about 18.