This is such a versatile gluten free biscuit/cookie recipe, delicious as is, perfect for those melt and mix recipes, you know, for slices, cheesecakes, etc. You can also make it your own by adding other ingredients to the mix – I love to add sultanas and cornflakes, you can’t stop at one! They are not huge biscuits/cookies, but rather the size we have always made – about 4cm/1.5 inches in diameter when baked. The perfect snack food or lunch box treat.
- 100 g butter
- 200 g caster sugar
- 1 egg
- 1 egg white
- 400 g gluten free flour blend
- 2 tsp gluten free baking powder
- pinch salt
- 1 cup coconut
- extra sugar for dipping
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Preheat oven to 180˚C (fan).
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Line two baking trays with baking paper.
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Cream butter and sugar, beat in egg and then the white, add gluten free flour blend, baking powder, and salt, and coconut, and mix to combine.
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Roll into balls and gently press to flatten a little between the hands.
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Dip top side in extra sugar.
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Place on greased oven trays, sugar side up, allow for spreading.
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Bake in moderately hot oven 18 to 25 minutes, until golden.
- Baking time depends on your oven (all ovens are not the same!).
- I have become a little lazy, and when I have to bake tripple batches, I roll the dough into logs in baking paper and then just slice it into biscuit size portions, approximately 1cm thick - my sister thought I had become lazy and started purchasing store-bought biscuits, until I told her how I had done it - so easy,.
- I use these biscuits whenever I am making a slice, cheesecake etc, that needs a melt and mix biscuit base.
- When baking the biscuits for slices I do not sugar coat.
- Links: Gluten Free Flour Blend
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