110g butter
1/4 cup sugar
1 tsp golden syrup
1 cup BAKELS GLUTEN FREE FLOUR
1 tsp BAKELS GLUTEN FREE BAKING POWDER
1 tsp vanilla essence
Pinch of salt
1 egg (beaten)
Fruit mince
Fruit Mince
30g butter
1/3 cup currants
1/4 cup chopped raisins
2 Tbsp caster sugar
1/2 tsp cinnamon
4 prunes, finely chopped
1/4 cup sultanas
1 Tbsp mixed peel
2 tsp brandy or rum
1/2 tsp nutmeg
Cream butter, sugar and golden syrup together until light and fluffy. Add Bakels Gluten Free Flour and Baking Powder, vanilla essence and salt, and mix well. Add the beaten egg and continue to mix until combined. Into greased muffin or patty tins place 1 tsp of mixture followed by 1 tsp of fruit mince and top with another tsp of mixture.
Bake at l80°C for 15-18 minutes, or until done. (Check while baking)