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.
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! 🙂
It felt about time for another biscuit/cookie recipe, so today I’m bringing you these Jamaican Crunchies. I warn you though, they are a tad controversial for a biscuit! In my experience they have a Marmite like appeal and most who try them either love or hate them. Of course which side of the love/hate line you will fall can only be discovered by making them!
You Will Need
3oz/ 85g plain flour
3oz/ 85g porridge oats
3oz/ 85g demerara sugar
3oz/ 85g butter/margarine
1 tablespoon golden syrup
1 tablespoon Jamaican rum
1/2 teaspoon bicarbonate of soda
Preheat the oven to 325F., 170C., Gas 3. In a large mixing bowl, stir together all the dry ingredients.
Next melt the butter and golden syrup together in a small pan over a medium heat.
Once the butter has melted add the Rum to the pan and remove from the heat. Then pour into the bowl with the dry ingredients and mix well.
Roll the mixture between your hands to make small evenly sized balls. Place the balls onto a baking tray which has been covered with a sheet of non-stick parchment. Make sure they are spaced apart to allow the biscuits to grow in th oven.
Bake for approximately 30 minutes until golden.
Then sit back with a cup of tea and enjoy (or don’t 😉 )It’s all starting to sound like a bit of a snack-time challenge 😛
If you do try these out I’d love to hear which camp you fell into upon tasting.