It’s been 2 and a half years since I gave up Gluten, and I’ve still not made biscuits! I have tried, but they have all ended up rubbish! I think I’ve cracked the secret to gluten free biscuits. And I’ve been playing around with tweaking it for the last few weeks. I think these are super simple to make, and I need to share the recipe with you. So here it is below! This makes up to approximately 18 biscuits.

Ingredients

250g Doves Farm self-raising flour
40g Ground almonds
60g Cornflour
1tsp Xanthan Gum
Zest of 1 lemon
100g Caster Sugar
2tbsp Agave Syrup
150g Flora Freedom

Method

1. Mix all of the dry ingredients together in a bowl.
2. Add in the Flora Freedom, and with your hands, crumble all of the butter and dry ingredients together until combined.
3. Mix in the lemon zest and agave syrup, and roll into a ball.
4. Wrap the dough in clingfilm and chill in the fridge for 30 minutes.
5. Preheat the oven to 180°c and line a baking sheet.
6. On a lightly floured surface, roll out the biscuit dough to around 5mm thick.
7. Using biscuit cutters, cut out desired shape and place on the baking sheet.
8. Bake in the oven for 10-12 minutes until golden.
9. Leave to cool, sprinkle with icing sugar if you wish, and enjoy with a cuppa!