This is the recipe that I use to make a gluten free version of butterscotch krimpets, I took several recipes and played around with them and came up with this version of gluten free krimpets. I hope you enjoy your gluten free taste of Philadelphia.
Gluten Free Butterscotch Krimpets
Preparation time: 1 hour
Cook time: 30 minutes
Total time: 1 hour 30 minutes
Approximately 27 pieces
Ingredients2 cups Gluten Free Bisquick 1/2 teaspoon kosher salt 1 cup granulated sugar 2 sticks (16 tablespoons) unsalted butter at room temperature, divided 1 cup milk (I use 2%, I suggest not using nonfat), at room temperature 4 extra-large egg whites and 2 egg yolks, at room temperature 1 teaspoon pure vanilla extract 1/4 teaspoon almond extract 1 1/2 cups confectioner’s sugar 4 to 5 tablespoons of butterscotch sauce (Super Simple Butterscotch Sauce Recipe)
Preheat your oven to 325 degrees. Butter an 8 x 13 inch rectangular pan. Even if your pan is non-stick, butter it, and then set the pan aside.
In the bowl of a stand mixer fitted with the paddle attachment, Gluten-free Bisquick, salt and granulated sugar and whisk to combine well. Add 1 stick (8 tablespoons) unsalted butter, milk, egg yolks, vanilla extract and almond extract to the dry ingredients, blending well after each addition. Transfer the batter to a separate large bowl and wash out the bowl of your mixer well, making sure no fat remains in the bowl. Beat the 4 egg whites in the stand mixer with the whisk attachment on high speed until stiff but not dry peaks form. Scoop half of the egg whites into the bowl of batter, and gently fold in the egg whites until just a few streaks of white remain. Add the rest of the egg whites, and fold again until no white streaks remain. Pour the batter into the prepared pan and shake it gently to create an even layer of batter.
Place the pan in the center of the preheated oven and bake, rotating the pan once during baking, for about 30 minutes or until the cake is nicely puffed and uniformly golden brown and has begun to pull away from the sides of the pan. Allow the cake to cool for 5 minutes in the pan before transferring to a wire rack to cool completely.
To the bowl of the stand mixer fitted with the paddle attachment, add the remaining 1 stick (8 tablespoons) unsalted butter and the confectioner’s sugar, mix on high speed until well combined. Lower the mixer speed to low, and drizzle in 4 tablespoons of the butterscotch sauce. Add more sauce by the tablespoon until the mixture is very light brown in color (khaki color) and smells and tastes of butterscotch. If you add to much butterscotch your icing will be to thin, you want it to be thick but easily spreadable. (The icing is the key to making your cake taste like a butterscotch krimpet). Refrigerate the rest of the butterscotch sauce in an airtight container.
With the cooled cake still on the rack, place a piece of parchment paper underneath and spread most of the icing in the center. With a small offset spatula, slowly and carefully spread the icing thickly over the top of the cake. Refrigerate until the icing has set and is nearly dry to the touch.
You can either cut the cake into krimpet size rectangular cakes or cut into squares the size of your choosing. They will taste the same either way.
After cutting into krimpet size rectangular cakes, freeze or store in the refrigerator. Serve slightly chilled. My husband eats them right out of the freezer.