These delicious, crunchy gluten free biscuits (not words that often go in the same sentence) are a revelation! They store brilliantly and make the perfect gift!
To ice these lovely biscuits without disaster – try following our icing techniques!
A delicious, crunchy biscuit that is easy to make, easy to bake and a dream to decorate!
- 80 g Butter unsalted
- 80 g Caster Sugar
- 85 g Golden Syrup
- 1 Large Free Range Egg Beaten
- 1 tsp Vanilla Extract
- 300 g Gluten Free Flour Our favourite is Doves Farm
- 65 g Gluten Free Cocoa Powder
- 1 tsp Gluten Free Baking Powder
- 1 tsp Xantham Gum
Preheat your oven to 140 degrees centigrade
In a freestanding mixer or large bowl and hand mixer, cream together your butter and sugar until light in colour and 'fluffy'
Add the Golden Syrup and beat gently until it combined with the sugar and butter
Pour in the beaten egg and mix again gently on a low to medium speed then increase the speed of your mixer and mix on a high speed for around a minute.
Add all the dry ingredients and keep the mixer running on a gentle speed until the mix starts to come together and separate from the edge of the bowl. This should only take around 30 seconds to a minute max.
Place the biscuit dough in the fridge until firm
Remove the dough from the fridge and knead on a floured surface until you have a firm and stretchy dough (I know - with gluten free flour??? it works I promise)
Roll out the dough to around half a centimetre thick and let your imagination run wild with the cutters you choose!
Bake in the centre of the oven for around 30 minutes. The biscuits will start to take on a slightly darker colour.
Allow to cool completely before icing!
The perfect recipe to bake with kids or for a special gift. They store brilliantly in an airtight tin so can be easily made in advance!