Gluten Free Halloween Biscuits

Love this time of year 👻🍁🍂🎃 (I might have said that before 😀😀)

These rather ghoulish biscuits are a great gluten free treat for any party or after getting back after some Trick or Treat’ing.

Gluten free biscuits can be a bit hit and miss, in terms of recipe and baking. Many a time I have tried a recipe only for the finished bake to be one big puddle of dough.  It’s all in the lack of gluten, there isn’t anything to hold it together. So I tend to look at a mix of flours, rather than alternative binding agents.

These can be put together relatively quickly and require no ‘resting’ or putting in the fridge.

100g soft butter

180g Caster sugar

1 large egg

200g Rice flour

160g cornflour

1 teaspoon vanilla essence

Green, black and red colouring

Pre-heat your oven to gas 5/180c/170c fan.

Line 3 trays with greaseproof

Beat the butter and sugar together until light and fluffy and then beat in the egg, then essence.

Sift together the 2 flours and then stir into the fluffy mix, until you can bring the whole lot together to form a soft but firm dough ball.  Divide the mix into 2 and add you colouring as desired.

Roll out to your desired thickness, roughly the thickness of a pound coin, 2-3mm and cut out the shapes using your desired cutter.

Depending on the size of your cutter, this recipe will make approx 20-25 cookies/biscuits.

Place the raw cookies on the lined trays and bake, one tray at a time, for approx 8-10 minutes. Leave to cool before removing from the tray.

I decorated with red coloured glacé icing, but you are of course free to decorate as you wish.


Converting recipes to Gluten Free…

It’s not as easy as ‘1-2-3′. You might think it is, I would disagree.

There have been countless failures. On most occasions I have just had to throw the batch away. Runny cookies’ that become just a tray of ‘something’, sponges that sink in the middle, biscuits that are so greasy, I have no idea what went wrong. I have even, on one or two occasions, passed these around to those (un)lucky enough to be around. They have always told me they would eat the cast-offs anytime, and please make more mistakes like this! But it’s never been quite right for me. And I’m sure they were only being polite!

Gluten free flour is a mix of flours. Some have their own blends that they use, a bit of this and a bit of that. It’s almost witchcraft or alchemy!  Some will share the success and others keep it close to their chests. Guarded secrets handed down, kept under lock and key. Potato flour, rice flour, tapioca, maize, buckwheat, polenta. It becomes a science in its self. All have different properties, all add something to the blend you need. But how much of each and what are you baking/making? You need to bake the cake, go through the whole process; mix, bake, cool, eat. In order to taste the finished bake, and then find out what you will do different next time to make it taste better/edible.

It is a minefield!

Me? For now, I stick to a well used branded gluten-free mix, that works for me. Dove Farm – plain flour, white bread flour and their rice flour. Thank you Dove Farm 😊 You have taken the pain and stress out of what would have been, months of fine tuning. That’s not to say I won’t work out my own blend, but for now it’s all I need.

Today was such an occasion though, that through some heavy tweaking, prior to mixing, I have converted a recipe successfully! Yay for me! But such as I am, it’s probably a fluke and will never be the same again…..

These Chocolate Chip Cookie Bars are from a recipe that I have tweaked, from The Hummingbird Bakery cookbook ‘Life is Sweet’.