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recipes
We know that when it comes to baking, it can be a real nuisance having food allergies. Sometimes it means going without cake or biscuits which is something we simply won't allow. Everyone should be able to enjoy our hand-iced biscuits! We've been developing a gluten free vanilla biscuit recipe which tastes as good as our classic vanilla recipe. Gluten free vanilla biscuit recipe - Preheat your oven to 130 °C/ 266 °F
How to bake | Gluten free vanilla biscuit recipe
06 September 2021
|
3 mins
ingredients
- - 166g salted butter
- - 166g caster sugar
- - 170g golden syrup
- - 2 eggs beaten
- - 2 tsp vanilla extract
- - 675g gluten free plain flour (we use a brand called Doves Farm)
- - 8g gluten free baking powder
- - 8g Xanthum gum
serves:24
difficulty:Easy
1 hour
- - In a free standing mix or using a hand mixer, cream the butter & sugar together until smooth and creamy. - Add the golden syrup & combine until evenly mixed.
- - Turn the mixer up to a high speed to ensure everything is beaten evenly for around 30 seconds.
- - Add all the dry ingredients & mix on a low speed
- - Beat all ingredients on a high speed until the dough comes away from the sides of the mixing bowl (no more than 1 min)
- - Flatten the dough out & rest in the fridge until firm.
- - On a floured surface knead the dough until it is very tight.
- - Roll out to 5mm thin. Chill on baking sheets until firm.
- - Cut & bake at 130 °C for around 26-28 min (until golden around the edges).
- - Cool the biscuits on wire racks until completely dry.
- Pour in the egg and mix on a low speed.