Biscuits, for me the gluten free baker, are a bit of a devil.
The lack of gluten to hold the ingredients can prove a little tricky during baking as the mix just doesn’t hold and the ‘biscuits’ flood the baking tray. You’re left with a very tasty slab of biscuit.
So you have to think a little differently and a little outside the box sometimes. A little less of this and a little more of that. Trial and error. At least that’s what I’ve found.
I’ll keep at it, but I’d like to share this recipe with you in the meantime. You can of course eat these as simple biscuits without putting a filling in or drizzle some sauce on.
Preheat the oven to Gas 4/180c and make sure the shelf is in the middle of the oven. Line 3 baking sheets with greaseproof, or get sheets ready to put on baking sheets when you have cooked a tray of biscuits. This recipe will make about 20 biscuits, but that’ll depend on how big your cutter is.
100g caster sugar
1 beaten egg
1 tsp vanilla essence
180g Gluten free Plain flour
100g Rice flour
80g soft butter
160g Icing sugar – I used Sugar and Crumbs flavoured icing sugar. The Cherry Bakewell Icing is Gluten free.
Your choice of jam
Cream and the butter and sugar until light and fluffy, then beat in the beaten egg and the essence. Stir in the flours until well combined and you have a lovely dough.
Place this on a floured surface and roll out to you desired thickness – about as thick as a pound coin.
Using your cutter of choice, gently cut out your shapes. Use a smaller cutter of the same shape and press into half of the biscuits to get a ‘hole’ – a bit like the Jammie dodgers you see. When done, you can bring the ‘bits’ together, form another dough ball and roll out again. Repeat again of needs be. Place your cut shapes on the greaseproof.
Before baking you need to rest the cut shapes in the fridge for about 30 minutes.
Once rested, bake one tray at a time for about 8 minutes. Once cooked leave the trays of baked biscuits to cool for about 10 minutes before removing from the greaseproof. They need to set and rest otherwise they’ll break and bend.
To make the buttercream beat the soft butter until fluffy then stir in the icing sugar before beating again – I used a hand-held electric whisk – until nice and smooth. Fill a piping bag using a plain nozzle.
To make the gluten free Bakewell Biscuits – pipe a little of the buttercream onto half of the biscuits – the ones without the hole, leaving a little gap in the middle for the jam. Put half a teaspoon of jam into the little space and then top with the holey biscuit.
If you want to buy some lovely flavoured icing sugars, the link is here. There is a fantastic range of flavours to get your imagination going.
Mrs Darlington’s Jams, curds and pickles are now available on-line too.