Gluten free biscuits are a bit of a nemesis when it comes to gluten free baking.
There is a little outside-the-boxing thinking required.
‘Normal’ biscuits are held together with gluten, simple. But just look at the makes up of gluten free flour and you’ll notice that there really isn’t anything there to do this. Now in some instances – mostly I have found with sponge cakes – you can just about get away with swopping out gluten free flour for normal flour. But with biscuits, that is not the case, in my humble opinion. Simply swopping out with gluten free flour gives you a puddle (once baked) on a tray, of cooked dough. Your cut cookies merge into one large piece of something…..
Some would say that adding xanthum gum is the way forward, but there are several arguments about the long-term effects on the body that this can cause. You can read that for yourself as I am not knowledgeable in those scientific matters. For me adding too much, can actually alter the taste, so I just add it to pastry, sparingly.
So thinking outside the box, what do you add? I simple terms, I know that my shortbread biscuits are pretty crispy, they have a ‘snap’. So by keeping to this relatively easy recipe a few tweaks and you have the basis for a gluten free biscuit.
So whilst the Country surges ahead with biscuits, as seen on the new series of ‘The Great British Bake Off’, some of us would rather buy a packet of gluten free biscuits from the supermarket! I on the other hand struggle and strive to create something nice and edible, which I think I have found here 😀
And this was my second try at this……Dear author of a well-known bakery (2 books) in London take note….you cannot simply swop ingredients to create something for everyone. Instinctively I knew it wasn’t going to work, but I had to give it a shot. Wont be doing that again!
Preheat the oven to Gas 4/180c/165c fan and line 2 – 3 trays (dependant on size of tray) with greaseproof paper.
This receive will make about 20 single biscuits, or in the case 10 biscuits sandwiches.
- 50g soft butter
- 80g caster sugar
- 1 egg yolk
- 90g Rice Flour
- 70g cornflour
- 40g extra caster sugar
- 90g melted chocolate
- 50g peanut butter – smooth or crunchy
- 20g more of soft butter
- 100g icing sugar
To make the biscuits, beat the sugar and butter with an electric hand-held whisk until it comes together and is light and fluffy. Beat in the egg yolk. Sieve in the 2 flours and beat until combined. Now you may find this ends up as ‘breadcrumbs’, which is fine, just stop with the whisk and get your hands dirty and bring the mix together to form a dough. It will feel a little dry, but it’ll work.
With the dough break of small pieces, roughly 15-20g each, roll into a ball and place on your trays roughly 5cm apart. Once you have used up all the dough, dip the base of a small glass into the extra caster sugar and then press down on the balls of dough to slightly flatten them into biscuits. If they do stick, release them from the glass using a butter knife.
Bake in the oven for about 9-12 minutes, there should be little or no browning. Remove from the oven and leave to cool completely, before removing from the tray and placing onto your cooling rack.
To make the filling, which is rather fudge like – you are not going to be able to pipe this.
Beat the butters together, then beat in the icing sugar and pour in the melted chocolate. You should have som thing resembling fine breadcrumbs, but you need to then bring this together with your hands to form a ball. From this, roll small balls of fillings, roughly 20g each, and use to sandwich between 2 biscuits. Repeat until you have filled all the biscuits.
Cover or serve. They should last 2 – 3 days, if they haven’t all been eaten first.