Larelle's Larder

Larelle's Larder We are a home baking business baking for folks with food intolerances and allergies.

I do postal orders if you are not local to Larkhall, royalmail tracked24 to anywhere in the UK and Scottish Islands.

12/07/2026

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Gluten Free Dairy Free Scotch Pies. (this is the same for scotch and pork pies) Basic plan. Make your pie filling. Make...
12/07/2026

Gluten Free Dairy Free Scotch Pies.
(this is the same for scotch and pork pies)

Basic plan.
Make your pie filling.
Make the pastry
Assemble the pies

Scotch Pie Filling
500grams Lamb Mince
1 onion diced
1 teaspoon of each oregano, marjoram and basil (you can add rosemary if you like )
1/2 teaspoons ground nutmeg
1 vegetable stock cube dissolved in a half cup of hot water and pepper.
Mix these ingredients together to form the filling. It's best to cool the stock before adding but not totally necessary if you are using immediately.

Hot Water Pastry
250grams of gluten free white bread flour.
50 grams of Lard
50 grams of hard block dairy free butter. ( )
120 grams of hot water.

1. Measure your flour.
2. Mix water, lard and butter in a saucepan and heat until just boiling.
3. Mix into the flour until a dough forms.
4. Cool slightly so it doesn't burn your fingers. Then roll out your pastry between two sheets of cling film . It's best to do this while the pastry is still quite warm as it hold together better. Line your pie cases with the pastry. I use a cookie cutter that is bigger than my pastry cases and use cling film as much as possible to handle the dough.
5. I cut the lids out the same way by rolling between cling film sheets and using a cookie cutter that is just smaller than the pie case. Use the cling film to transfer the lids on. I also cut a small hole in the middle of the lid to allow the steam to escape.
6. Bake on about 150° c or until the filling starts to bubble up around the lid.

Tip:
You can use all lard or all butter however I found all Lard made the pastry very hard, especially if eating cold and all butter is too soft.

Dairy Free Caramel.The only downside to this recipe is you need a candy thermometer otherwise it's very easy to get hard...
12/07/2026

Dairy Free Caramel.

The only downside to this recipe is you need a candy thermometer otherwise it's very easy to get hard caramel that breaks your teeth or runny caramel that is a mess that will haunt your dreams.

120 grams of dairy free hard block butter is my favourite. If you like your caramel with a bit of a salty taste use salted butter otherwise unsalted.
130 grams Golden syrup
90 grams caster sugar
90 grams light brown sugar
1 teaspoon vanilla extract
A pinch of salt

Place everything except the vanilla and salt in a saucepan and heat til 115°c. Stir when things have melted and make sure everything is combined. Of it's more than 115 your caramel will be harder, less than it will be runnier. So adjust depending on what your doing. 115 °c is right for millionaires shortbread. For stuffed cookies I usually go to about 110° and set in a tray in the freezer and cut it up and use frozen so that it's soft inside the baked cookies.

Tips: this recipe can be used for anything caramel... Millionaires shortbread, caramel stuffed cookies, caramel drizzle, sticky toffee sauce, shortbread with caramel chunks.

Suggestions for this weekends recipe please. I'll pick one Suggestion... Can be something I make that you love, somethi...
08/07/2026

Suggestions for this weekends recipe please.

I'll pick one Suggestion...

Can be something I make that you love, something you have tried but would like help with, something you miss eating ... the only exception is croissants 😆 🤣

Comment away!

So I lied... I decided to do a double whammy..

Stay tuned for two recipes...

One sweet and one savoury.

dairy free caramel

And scotch pies.....



Melting Moments Biscuits 185g Butter (this MUST be hard block) I of course use 90grams of icing sugar 25 grams custard ...
04/07/2026

Melting Moments
Biscuits
185g Butter (this MUST be hard block) I of course use
90grams of icing sugar
25 grams custard powder. I use vegan custard powder to ensure it was totally dairy free but birds can be used if your ok with traces of dairy.
225grams of plain flour (this needs to be a good quality flour or the biscuits spread in the baking.
1 teaspoon of vanilla extract.

Filling
125 grams butter
250grams icing sugar
1teaspoon vanilla
2 tablespoons of hot water (milk can be used but I prefer hot water as it makes the filling easier to spread)

1. Beat the butter, vanilla and sugar together until soft and creamy
2. Add the flour and custard powder and mix to a soft dough.
3. Refridgerate until firm, at least 2 hours but overnight better.
4. Roll dough into 20gram balls (cover your scales with cling film and use flour to stop sticking)
5. Place on a baking tray and press down with a fork.
6. Bake on 150 °C for 15 mins leave on the tray until cool to firm up.

Filling
1. Mix all together and spread on to the biscuits.

Makes about 15 cookies.

Top tips!
1. Dough bakes well from frozen, I usually make a batch of dough, measure and roll and then freeze it to be cooked as needed.
2. The vegan custard powder used to be available in Asda but now I can only find it online. I'll include a photo of the packet.
3. To make the chocolate version, replace about 25grams of flour with cocoa powder.

CLASSIC SHORTBREAD 250 grams of hard block butter. If using dairy free please use a hard block to get the right texture ...
28/06/2026

CLASSIC SHORTBREAD

250 grams of hard block butter. If using dairy free please use a hard block to get the right texture ( I use )
125g Golden Caster Sugar (you can use ordinary caster sugar however it doesn't give the same Golden caramelised taste and texture)
300gms good quality plain flour. (This is very important for the melt in your mouth texture) I use
50gms cornflour
1/2 Teaspoon fine sea salt.

1. Beat the butter and sugar. The more you beat it at this stage the softer your shortbread will be. If I am using this as a base for millionaires I tend to not beat it so much to give a firmer texture.
2. Add remaining ingredient ls and mix til combined.
Empty into a pre-lined tray and press down. (I cover the whole tray with cling film and use my hands to press it down as it tends to be sticky dough. )
If you are wanting to.make cookies then I recommend freezing the dough and working with it as cold as possible, again using cling film top and bottom.
3. Bake on 160/170degrees C for 45/50 minutes .
4. Immediately you remove from the oven coat with sugar and mark out your cutting lines. Leave til cold and then cut.

Tips:
1. store your crumbs in the freezer and use as a cheesecake base.
2. It is best to work with the dough as cold as possible if you are cutting shapes.
3. Can be used as a base for all kinds of slices.

Request: if you are liking my recipes can I ask that you comment on my posts, Facebook pays me more if you comment than if you just like. I would love to hear if anyone has made anything yet?...

Here it is.... Plain Scones.500gms of gluten free bread flour (I use but Any bread flour would work) 80 gms of Castor...
20/06/2026

Here it is....

Plain Scones.

500gms of gluten free bread flour (I use but Any bread flour would work)
80 gms of Castor Sugar
25 gm's baking powder
80 GM's hard block butter ( I use flora plant based block. I find the non block takes longer to cook and give an oily texture )
250 mls of Milk (whatever your preferred is, plant/cows/goats whatever!)
2 teaspoons of apple cider vinegar
2 eggs or plant based equivalent (if I am baking vegan I found pea protein replacer works better than aqua faba)

1. Combine dry ingredients and rub in butter with your fingers.
2. Add vinegar to the milk and leave for a couple of minutes to curdle the milk.
3. Beat eggs into milk mixture.
4. Combine milk and dry ingredients. Do not kneed or mix too much, you just want to combine them to a loose wet dough.
5. Empty on to a well floured board (use self raising flour) and cut out your scones. It your dough is sticky sprinkle with some more SR Flour.
6 refridgerate for 20mins min
7. Heat your oven to 200 degrees Celsius.
8. Brush your scones with egg wash and put them into the hot oven, bake for 12 to 15 mins until they are going brown on the edges.

*If you want fruit or cherry scones, just add your requirement fruit at step 1 after you have rubbed in the butter.

Well that's it folks! Larelle's Larder is over and out!Thank you to everyone that supported my little business over the ...
13/06/2026

Well that's it folks! Larelle's Larder is over and out!

Thank you to everyone that supported my little business over the last 4 years. I loved getting to know you, chatting about food and random things, especially random foods😄

I will miss my lovely regular customers, the fantastic funny, friendly stall holders who are dedicated to their crafts. I will miss seeing the expressions of joy when people realise that they have found a stall they can eat at.

I will not miss the weirdos who have a problem with gluten free food, the early mornings and late nights, the people who order and then don't collect!

As a goodbye present, I will attach my Tattie Scone recipe complete with my secret to success! Cling Film! ill put a video on my tik tok if you prefer that.

Address

Larkhall
ML91LP

Opening Hours

Monday 9am - 5pm
Tuesday 9am - 5pm
Wednesday 9am - 5pm
Thursday 9am - 5pm
Friday 9am - 5pm
Saturday 9am - 5pm

Telephone

+447572332438

Website

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