FacebookCook
Preparation
in 30 minutes
Cooking
in 11 minutes
Temperature
170 °C
- Combine gluten free melting mix ingredients in a covered bowl and microwave for 1-2 minutes until melted. Stir and set aside for 10-15 minutes to cool.
- Stir the flour and xanthan gum into the melting mix. Stir in the egg using a wooden spoon and then by hand.
- Bring together to make a sticky ball of biscuit dough.
- Cut out 18-20 rectangular pieces of baking parchment paper (depending on shape cutter size) just a little bigger than the chosen biscuit design. Divide dough into balls.
- Place the divided dough balls onto the individual pieces of baking parchment paper. One by one roll out dough to the thickness of a 2mm.
- Push cutter into rolled out dough. Pull away excess dough and rest the biscuits (still on the paper) onto a baking sheet.
- Repeat with the remaining dough to make use of all the dough.
- Bake for 10-12 minutes until just starting to brown. Allow to cool and go crisp before removing from the paper.
- Decorate with piped glace icing and any other edible accessories as desired and store in an airtight tin for up to 3 days favourite.
Ingredients
For melting mix:
75
g
muscovado
75
g
golden syrup
75
g
butter
1
tsp
spices
1/2
tsp
ginger
For the rest:
300
g
1/2
tsp
baking powder
1/2
tsp
xanthan gum
1
egg
Optional:
to taste
sugar pearls (colored)
to taste
icing
to taste
food colouring
Nutritional & Dietary
Gluten-free
No nuts added
No oat added
No sesame added
No soya added
No yeast added
Palm oil free
Wheat free
Products
in this recipe
Related recipes
