Gluten Free and Vegan Spoon Breads

Preparation

• Melt the margarine in the microwave. Pour the margarine into a bowl, add the sugar and vanilla sugar, and mix.
• Mix the Pizza & Street Food Mix flour mixture and baking powder together. Add them to the cooled margarine mixture and mix until smooth.
• Take a small piece of dough and press it into the base of a teaspoon. Flatten the surface and gently pull the dough by hand from the spoon onto a baking sheet. Repeat until all the dough is used. The spoonfuls will spread slightly in the oven, so leave a small space between the pastries.
• Bake at 175 °C for about 10 minutes, until the edges are lightly coloured. The biscuits are fragile immediately after baking, so allow to cool thoroughly before filling.
• Spread the marmalade on the flat surface of every other cookie. Gently press the unmarmaladed cookies against the filled cookies.
• Roll the finished spoon breads in the special fine sugar. Store in a dry place.
• Making marmalade
• Put the berries in a saucepan. Heat over low heat until the berries soften and juice (about 5-10 minutes).
• Puree the berries in a hand blender or blender until smooth.
• Pass the puree through a sieve to remove the skins and seeds.
• Pour the puree back into the pan and add the jelly sugar.
• Bring the mixture to the boil and cook for about 5 minutes, stirring occasionally.
• Squeeze the hot marmalade into clean jars or jars, close the lids and leave to cool at room temperature.