Looking for the perfect Gluten Free biscuit – I think you may have just found it!
Sick of gluten free biscuits that crumble the second you remove them from the biscuit tin? Hate gluten free biscuits that dissolve the second you dip them in a cup of tea (come on, there must be plenty of fellow biscuit ‘dunkers’ out there. These gluten free biscuits have a great biscuity ‘snap’ when you bite into them, they don’t crumble everywhere and the tops don’t crack in the oven.
Perfect for so many occasions
This recipe is perfect for kids parties, wedding favours or just to munch with a cuppa. They are also a great option as a sweet treat in a lunchbox as they don’t crumble into a gritty powder by the time your kid gets the lunchbox to school.
The recipe is super reliable and easy to make (and dairy free margarine also works a treat) – so let’s crack on!
Makes around 30 small biscuits
You will need:
- A free standing mixer or large mixing bowl and hand held mixer
- Baking Tray
- Oven preheated to 130 degrees centigrade
- 85g salted butter
- 85g caster sugar
- 85g golden syrup
- 2 eggs beaten
- 1 tsp vanilla extract
- 340g gluten free plain flour
- 1 teaspoon (or if you want to be precise – 4g gluten free baking powder (please check the packet as many aren’t gluten free)
- 1 teaspoon Xanthum gum (again 4g if weighing)
To make the cookies
- Using the freestanding mixer, beat together the caster sugar and butter (or dairy free margarine) until light and creamy
- Spoon the golden syrup into the mi
xture and beat gently until all mixed in thoroughly
- Add in the beaten egg and stir in or beat slowly until loosely incorporated then increase the speed of your mixer and beat for about 30 seconds to a minute
- Add in all the dry ingredients and mix on a medium to high speed until the mixture starts to come together and comes away from the side of the mixing bowl.
- Stop beating!
- Pop the dough in the fridge for half an hour or so to help it firm up. It is worth being patient and following this step otherwise the dough gets almost greasy and doesn’t roll out so well
- On a floured surface, kneed the dough for a few minutes (you will be amazed at this stage that the dough doesn’t fall apart in your hands – it’s amazing!)
- Roll out to around half a centimetre and cut pretty shapes to your hearts content
- If your kitchen is really warm or you are baking these in the summer, you might want to pop them into the fridge again briefly to help firm them back up again. This will help stop them spreading in the oven
- Bake for around 30 minutes at which point they will start to go slightly golden around the edges. Check after 25 minutes if you oven tends to run on the hot side.
- Cool on a wire rack
Kids love to ice these pretty cookies.
Do let us know how you get on!