Cafe News

CAFE NEWS

What a fun and busy cafe we had last week! We had many parents and grandparents, visiting the Cafe, staff and our Pastoral Council group as well. They all enjoyed a meal of herb crusted grilled chicken with a crisp garden salad garnished with croutons and a delicious dessert of chocolate brownie with berry compote and vanilla ice-cream. We also served many cups of tea and coffee.

BROWNIE SLICE

Gluten Free Brownies

Ingredients

125g butter, chopped

125g dark chocolate, chopped

3 eggs, lightly whisked

335g (1 1/2 cups) brown sugar

60 gms Self Raising Gluten Free flour

60 gms Plain Gluten Free Flour

30g (1/4 cup) cocoa powder

1 teaspoon vanilla extract

Method

1. Preheat oven to 180C/160C fan forced. Grease a 20cm (base measurement) square cake pan and

line with baking paper.

2. Place butter and chocolate in a heatproof bowl over a saucepan of simmering water (don’t let the

bowl touch the water). Stir with a metal spoon until melted. Remove from heat. Quickly stir in the

egg, sugar, gluten free flour, cocoa powder and vanilla until just combined. Pour into prepared pan.

Bake for 35 minutes or until a skewer inserted in the centre comes out with moist crumbs clinging.

Set aside to cool completely.