Four Leaf Clover Irish Cream Biscuits (gluten free too!)

Ok, my last attempt at trying to “Irish up” my cooking (for this year, anyway).  I managed to find some chocolate buttons that are gluten free, so they tend to find their way into just about everything sometimes!  You will need a flour leaf clover cutter for these, but you should be able to get it at any good kitchen supply shop.  Or, you can use the basic recipe (omit the Irish cream and substitute vanilla or some other liquid flavouring) and make whatever shape you want of course.

Four Leaf Clover Irish Cream Biscuits

Four Leaf Clover Irish Cream Biscuits

Preheat a fan forced oven to 140 celcius (160 if not fan forced).

 

125g butter, softened

1 cup plain gluten free flour

1 cup self raising gluten free flour

1 tsp xanthan gum

1/2 cup sugar (you can use caster sugar, but just plain white sugar is ok too)

1 egg

1 capful of Irish Cream (or whatever liquid you prefer)

Green chocolate buttons – you should get about 36-40 biscuits, so will need at least that many)

 

Cream the butter and sugar, add egg and beat in well.  Mix in flours, gum and liquid – the mixture should now be doughy.  Turn out onto a lightly floured board, and roll to 1cm thickness.  Cut out shapes, re-roll scraps and repeat.  Place biscuits on trays which have been lined with baking paper.  Push a button into each and bake.  The biscuits should take around 15 minutes, or until lightly browned (watch them carefully, as they are too thin to allow to burn, they will just crumble).

 

Irish Cream Buttercake

Continuing with the Irish theme here (and excuses to dabble in the various bottles weighing down my sideboard) I thought putting green buttons and Irish Cream in a buttercake would give me justification to call it Irish!

Irish Cream Buttercake

Irish Cream Buttercake

Cake:

125g softened butter

1/2 cup caster sugar

2 eggs, beaten

1/2 cup Irish Cream

1 & 1/2 cups gluten free self raising flour

1 tsp xanthan gum

1/2 cup green buttons

For the icing:

1 & 1/2 cups sifted gluten free icing sugar

25g softened butter

1 capful of Irish Cream

 

Additional green buttons or whatever you fancy for decoration.

 

Preheat a fan forced oven to 160 celcius (180 if not fan forced)

Cream the butter and sugar, add eggs one at a time and beat after each, alternately add small amounts of flour, gum and Irish Cream until well combined.  After the batter is prepared, slowly fold through the buttons.  Pour into a 15cm pan (I used a silicon pan, grease the pan if you use a metal pan) and bake.  Cake is cooked when a skewer inserted comes out clean.  It should take approximately 35 – 40 minutes.  Let stand in the pan for a couple of minutes, then allow to cool on a wire cooker while you are preparing the icing.

For the icing – beat together the butter and icing sugar until smooth, then add the Irish Cream.  Remember, although the alcohol in the cake has been baked out, the alcohol in the icing is active.  If you want to serve this to children, delete the Irish cream from the icing and use vanilla instead.  Spread over cake, decorate and enjoy.

Whole Irish Cream Buttercake

Whole Irish Cream Buttercake

Irish cream custard

I made this just as an idea, to see if the flavours would work, and they did.  My husband (he is SO tactful) said that it looked like brains in a bowl, but it tasted good.  This is a very simple, very lazy way of cooking a custard if you are a bit short on time, or disinclined to putting in a lot of effort to a dessert (we had been working in the garden most of the day, and while he cooked the bbq, I tried to work out what to serve for dessert, but wasn’t terribly interested in cooking).  I didn’t cook this in a waterbath as you traditionally do with a baked custard, and that’s probably why the custard bubbled the way it did, but I kind of like the oddness of it.  Now I am thinking of things I could do with this custard – maybe in a tart?

The beauty of this is that I mixed the custard straight in the casserole dish, so minimal washing up involved!  I served five with this mixture, although some people added cream or ice-cream, it would probably serve four without those additions.

Irish cream custard

Irish cream custard

 

3 eggs

1 cup cream, mixed with one tablespoon of milk

1 tablespoon honey

1/2 cup irish cream

 

Preheat a fan forced oven to 170 celcius (180 if not).

In a two litre casserole dish, beat the eggs, then mix in the cream and milk, then add the honey and irish cream.  Bake for approximately 25 minutes (ovens will vary) – it is cooked when the top is lightly browned and has risen up a little.  It will fall when you take it out of the oven.

You can either spoon into bowls so that the top shows, or flip it over so you get the wonderful appearance of the bubbles.