Gluten free Vanilla Biscuits
I’ve mentioned in previous posts that I now have a relative who has to eat gluten free food. Most of the time this presents absolutely no problems, it’s really only at parties where the vast majority of food is cake, biscuits and breads that all of a sudden nothing is suitable. With that in mind I’ve adapted one of my favourite biscuit recipes to make it gluten free. These biscuits are lovely sprinkled lightly with caster sugar or iced, depending on your preference.
300g/11oz Butter or baking margarine
450g/16oz Plain gluten free flour (I used Doves Farm)
1 Tsp Xanthum gum
250g/9oz Caster sugar
2 Tsp Vanilla extract
In a large bowl sieve together the flour and xanthum gum. Add the butter and rub together using your fingers until the mixture resembles breadcrumbs.
Add in the caster sugar and vanilla extract, and bring together into a dough using your hands.
Start to roll your dough on a floured surface (remember to use your gluten free flour!) and then cut out into your chosen shape.
Bake at 180C/350F/Gas Mark 4 for 9-10 minutes until lightly golden at the edges.
Remove from the oven and place onto a cooking rack before sprinkling lightly with caster sugar. If you are planning on icing the biscuits then omit the sprinkling of sugar and leave them to cool completely before decorating.
If you don’t have any Xanthum gum or can’t find it (we got ours at Sainsburys so it’s readily available) then you can remove it from the recipe. However you will find that the finished biscuits are really crunchy and better for dunking in a cup of tea, also without the Xanthum gum you might need to bake for 1-2 mins less.
All my family really enjoy these biscuits whether they eat gluten or not, which makes them the perfect substitute.
I have always loved making macaroons with ground almonds, coconut and egg white. The only problem was I usually put the egg yolks into a mug in the fridge intending to use them at a later date and then forget all about them! I don’t like waste so was really pleased when I came across a recipe for biscuits that were made using just yolks so now i can make both together :).
Here is my macaroon recipe.
3 egg whites,
3 ozs/85 gms coconut
6 ozs/170gms caster sugar,
3 ozs, 85 gs ground almonds
Cherries or almonds for decoration.
Heat the oven to 300F, 160C or Gas 3.
Beat the egg whites until stiff. Then add half the sugar and beat again. Fold in the rest of the sugar, the coconut and ground almonds. Put spoonfuls of the mixture onto rice paper or baking parchment, decorate with a piece of cherry or almond. Bake in the oven until golden brown. I find with mine this takes between 10-15 mins.
To use up the egg yolks I made these biscuits. The recipe can be found on this site BBC Recipes . The ones in the picture have been filled with jam as the recipe suggests but I have also used a small amount of chocolate spread which is really delicious.
Today I thought I’d share a scrumptious recipe for Honey Spiced Biscuits. With the addition of cinnamon, ginger and clove (not to mention the honey) these biscuits really stand out and have become a firm favourite with my whole family.
You Will Need
8oz /225g brown sugar
6oz / 170g butter
2 tablespoons honey
1/2 level teaspoon salt
12oz /340g plain flour
1/2 teaspoons bicarbonate of soda
1 teaspoon ginger
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
Preheat the oven to 350F., 180C., Gas 4. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Blend in the egg and honey and beat well.
Sieve all the dry ingredients into the mixing bowl and mix well together. Cover the bowl in cling film and chill in the fridge for 1 hour.
Using your hands, roll the mixture into small ball shapes and place evenly spaced onto a baking tray.
Bake for 12-15 mins or until golden.
Then sit back with a cup of tea and enjoy! 🙂