PERFECT PATTY CAKES

Rachael Sharman, QLD

These are impossible to tell from the real thing - if someone out there wants to experiment with lower unit flour, please email me with the result so we can publish!

Total recipe - 2.2g pro/7.5 units

Makes 22 little cakes - each cake 0.1g pro/0.34 unit (3 cakes = 1 unit)

60 g butter - 0.5g pro/2 units
60g castor sugar - free
1/2 teasp. vanilla essense - free
1 teasp. egg replacer (made up with water to one egg) - free
125g orgran gluten free self raising flour - 1.6g pro/5 units
up to 50 ml rice milk - 0.1g pro/0.4 units
2 x 12 mini muffin trays

Heat trays in 200 celcius oven. Prepare egg replacer mix and put to one side. Cream butter with the sugar and vanilla. Beat egg mix in thoroughly. Sift flour and fold into mixture, alternately with enough rice milk to give a soft dropping consistency. Drop from end of a teaspoon into the muffin trays. Bake for 12 - 15 minutes. Turn out on a wire rack and leave to cool. Ice with favourite mixture (passionfruit icing is great with these).

This is a quick, easy and robust mixture and can be added to without fear of flop! Sarah loves "strawberry" cakes, with a Tbsp of strawberry quik/topping added to the cake mix, and coconut essense added to the icing. Alternatively, add a Tbsp of carob (extra 0.5 unit) to the cake mix for chocolate patty cakes.