Still on food

Younger Son is gluten intolerant so I took some desiccated coconut with me to make coconut macaroons with the grandchildren. All went well - if you exclude children eating sugar straight from the packet and splattering mixture everywhere but not on the ceiling where I managed to spray some - until it came to oven time. 

It needed a low temperature but after the required time they were nowhere like cooked so I concluded the oven wasn't working properly at low temps and turned it up. Which again would have been okay if I hadn't then decided to pop to the village bakery for focaccia for lunch.

On my return I found the macaroons cremated. "They still taste alright," Husband said after picking the incinerated bits off around the edges.

I discarded them and made meringues instead. 

And the bakery wasn't even open when I got there.

Now Younger Son and Nuora both work in a forest school, which GrandSon4 attends. It's a multi-lingual school and one of the other teachers, who is English, set holiday homework for his class to make scones.  So we did.

Gluten-free flour and an unfamiliar raising agent meant the scones weren't quite as well-risen as they could be. Probably not helped by GrandSon4's enthusiastic pounding of dough either.

And we had to make do with squirty cream - no clotted cream in Italy.

But we all still managed to eat several and declare them delicious!