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 I simply won’t allow. Everyone should be able to enjoy biscuits! I have found and tested a gluten free vanilla biscuit recipe which tastes fab.
I have used a small amount of gluten-free baking powder and xantham gum. Xantham gum helps bind gluten-free bread and baked goods and by giving a stronger crumb structure it reduces crumbling. It is also used to thicken salad dressings and to stabilise cosmetics.
Hand-iced and made up into a small bouquet these biscuits make a wonderful gift and are great fun. To make them into biscuit-pops take a thin skewer or lolly stick and gently insert into the dough before the second chill in the fridge.
166g salted butter
166g caster sugar
170g golden syrup
2 eggs beaten
2 tsp vanilla extract
675g gluten free flour (I used Doves Farm gluten free flour)
8g gluten free baking powder
8g Xanthum gum (I used Doves Farm gluten free)
Preheat your oven to 130 °C/ 266 °F/ Gas mark ½.
- Using a hand mixer, cream the butter & sugar together until smooth and creamy.
- Add the golden syrup & combine until evenly mixed.
- Pour in the egg and mix on a low speed.
- 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. The dough will be fairly crumbly looking but don’t worry.
- Then beat all ingredients on a high speed until the dough comes away from the sides of the mixing bowl (no more than 1 min). It will feel fairly tight.
- Flatten the dough out & rest in the fridge until firm (about ½ hour).
- 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/266 °F/ Gas mark ½.for around 26-28 min (until golden around the edges).
- Cool the biscuits on wire racks until completely dry.