Gluten-free mini strawberry frangipanes

Packed into a pretty box, these mini frangipanes make a great gift or alternative to a box of chocolates when going for dinner with friends.

Makes 24
Preparation: 20 minutes
Cook: 12-15 minutes

Ingredients

175g (6oz) strawberries, hulled
75g (3oz) butter, at room temperature
75g (3oz) caster sugar
50g (2oz) self-raising gluten free flour blend
1 medium egg
50g (2oz) ground almonds
Few drops almond extract
40g (11/2oz) flaked almonds

Method

Preheat the oven to 180oC (350oF), Gas Mark 4. Separate 24 foil or paper petite four cases and put into 2 x 12 section mini muffin tins. Halve or quarter the strawberries depending on their size and keep 24 pieces to one side. Chop the rest.
Cream the butter and sugar together until soft and pale. Add the gluten free flour and egg and mix until smooth then stir in the ground almonds and almond extract.
Stir in the chopped strawberries then spoon into the petite four cases. Press a strawberry piece into each one then sprinkle with the flaked almonds. Bake for 12-15 minutes until well risen, golden brown and the cakes spring back when pressed with a fingertip.
Leave to cool for 10 minutes then transfer the cakes to a wire rack to cool completely. Pack into a box lined with non-stick baking paper and tie with ribbon. Best eaten on the day of making.