Free From Digestive Biscuits
Makes 10-12
Ingredients
Ingredients
50g Rice flour (or simple plain flour for a non gf biscuit)
25g Ground almonds or ground rice
25g Polenta
Pinch salt
½ tsp baking powder or bicarbonate of soda
20g soft brown sugar or caster sugar
25g butter at room temperature or veg shortening (for vegan), margarine or lard
1/4 tsp (a large pinch) Chinese Five Spice or ground star anise
1 tbsp maple syrup, black treacle or golden syrup)
Milk (Cow’s, coconut, soy or almond milk) to bind (about 1 tbsp)
Share
Preparation
Mix all the dry ingredients together in a mixing bowl then rub in the fat as you would for pastry. Then add the syrup and sufficient milk to form a stiff dough.
Between two sheets of plastic (eg cut across the bottom and one side of two freezer bags so that you have two large plastic sheets) roll out the dough to 3mm thickness. Transfer the rolled out dough onto a baking sheet and pop into the fridge to chill for about 15 minutes still enclosed between the plastic sheets. Take from the fridge, peel off the top layer of plastic then using a 6cm cutter cut out your biscuits, re-rolling the trimmings until you have 10-12 biscuits.
These biscuits will keep for a week in a tin.
If the dough gets sticky simply pop back into the fridge for 5 minutes to firm up.
Transfer your biscuits onto a baking sheet lined with baking parchment. Prick the biscuits with a fork then place in the fridge until the oven heats up. They need to chill for about 15 minutes.
Heat the oven to 175 degrees then bake the biscuits for 8-10 minutes until just starting to colour. Leave on the baking sheet to cool and firm up then transfer to a wire rack to cool completely.
< Back to Recipes
Share