I made these gluten-free biscuits second time this week. I write my recipes down in my notebook but sometimes I have a problem to read my own handwriting. 🙂 🙂 🙂 So, I prefer to make sure that each recipe is written correctly before I upload it on my blog for you.
I usually use my stand mixer or food processor for my recipes but these biscuits are different for us. My daughter likes to knead this dough by hands. She makes a bit of mess in the kitchen but it is great to see her so happy. 🙂 This dough is quite sticky; so don’t forget to flour your rolling surface while rolling. These gluten-free biscuits are great with jam and tea.
Makes: 42-44 cookies
- 3 eggs (medium)
- 200 g softened butter, (unsalted)
- 4 tbsp. honey
- 1 cup white rice flour, (160g)
- 10 tbsp. coconut flour, (100g)
- 8 tbsp. millet flour, (80g)
- 3 tbsp. raw carob powder
- 1 tsp. ground nutmeg
- 2 tsp. vanilla powder
- (2-3 tbsp. coconut flour for dusting)
- Preheat the oven to 170°C, line a baking sheet with parchment
- Place all ingredients into the bowl and mix by hands until fully incorporated
- Then shape into the ball and cut it into 2 equal pieces
- Put it into plastic bag and keep in the freezer for about 5 minutes
- Lightly flour your rolling surface and the first piece of dough
- Roll it out to the thickness about half centimetre
- Press out your biscuits using cookie cutters
- Transfer to baking sheet using a pallet knife
- Recombine your dough off-cuts and reroll them (make more biscuits)
- Bake for about 20-25 minutes
- Repeat the same with the second piece of the dough
- And bake for about 20-25 minutes
- Let cool down a bit (covered with tea towel) and serve (with jam and tea…)
It is up to you what cookie cutters you would like to use but if you use different size don’t forget to adjust baking time. I used stamp cookie cutters (dimension 4,5 cm) and made biscuits about half centimetre thick. If you decide to use cocoa powder instead of carob powder, I would suggest using only one tablespoon of cocoa.
To store: An airtight container.