Monday, 17 December 2007

An egg and milk free glaze!

I've wondered what to use as a pie/bread/scone glaze for Hobnob before (not that I recall ever having cooked such items for him to eat) and always struggled. Where I don't normally use egg then I use milk and vice-versa. Anyway, the Allergy-free cookbook, Alice Sherwood suggests a gelatine glaze - 2tbsp with 1tbsp gelatine left to soften for ~5 minutes before heating in a bowl over boiling water.

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