haemocryoscopy (medicine) and Coconut and raspberry biscuits (recipes)

haemocryoscopy (medicine)

haemocryoscopy
Determination of the freezing point of blood.

Origin: haemo-+ G. Kryos, cold, + skopeo, to examine

Coconut and raspberry biscuits (recipes)

Makes 24

Preparation time

less than 30 mins

Cooking time

30 mins to 1 hour

Ingredients

For the base140g/4½oz butter, softened60g/2½oz caster sugar1 egg, preferably free-range, beaten1 tsp pure vanilla extract100g/3½oz rice flour75g/3oz tapioca flour1 tsp gluten-free Baking powder1 tsp xanthan gum50ml/2fl oz milkFor the filling175g/6oz raspberry jam250g/9oz raspberriesFor the topping100g/3½oz butter, softened150g/5oz caster sugar2 eggs, preferably free-range, lightly beaten225g/8oz desiccated coconut60g/2½oz rice flourSwiss roll tin, 20x30cm/8x12in, lined with parchment paper

Method

1. Preheat the oven to 180C/350F/Gas 4.2. To make the base, cream the butter and gradually add the caster sugar. Beat until pale, soft and light. Add the egg, a little at a time, beating well after each addition, before adding the vanilla extract.3. Sift together the dry ingredients and stir gently into the creamed mixture. 4. Mix everything together lightly and add the milk to moisten. Spread the mixture into the prepared tin, smoothing it out to the edges. Spread the jam gently over the cake mixture and sprinkle with the raspberries. You may need to press them down gently into the cake mixture.5. Make the topping. Cream the butter and sugar together as before until pale, soft and light. Add the beaten eggs gradually, beating well after each addition. Mix together the coconut and rice flour and fold into the mixture. Spread gently but evenly over the raspberries and bake in the oven for about 35-40 minutes or until a skewer comes out cleanly. 6. Leave to cool in the tin and cut into 24 biscuits.

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