Our gluten free biscuits only take 15 minutes to prep and 12 minutes to bake, so you'll be dipping them in a cup of tea in no time. They're made with 7 simple ingredients which should be available at your local supermarket, and they'll keep for up to 5 days in an airtight container in the fridge.
You can also freeze this gluten free biscuit dough - just make sure it's tightly-wrapped before it goes into the freezer, and you defrost it thoroughly before you start rolling out the dough.
Top tip for gluten free bakers - before starting this recipe, check if your gluten free flour contains xanthan gum. If it doesn’t, add 0.5tsp of xanthan gum when you're following step 2 of this recipe.
7 ingredients7 steps
Gluten Free
Ingredients
MetricImperial
90gButter (unsalted) (room temperature)
100gBillington's Unrefined Golden Caster Sugar
1Egg
1 tspNielsen-Massey Vanilla Extract
200gPlain gluten free flour
0.5 tspSalt
1 tbspWater
Utensils
Mixing bowl
Rolling pin
Cling film
Cookie cutters
Baking tray
Parchment paper
Nutritional information per 39g serving
Energy 184cal
Fat 8.1g
of which Saturates 4.8g
Carbohydrates 26g
of which Sugars 10g
Protein 0.7g
Salt 0.27g
Method
Step 1
In a large bowl, cream the butter and sugar until pale. Beat in the egg and vanilla extract.
Step 2
Add the flour and salt to the butter mix and mix until the dough is formed.
Step 3
Different Gluten Free flour blends will result in different dough consistencies. If your dough is still crumbly after this step, add 1 tbsp of water and mix until it comes together. On the contrary, if it’s too sticky, slowly add a bit more flour, 1 tbsp at a time.
Step 4
Wrap the biscuit dough in clingfilm and chill for at least one hour.
Step 5
Preheat the oven to 180°C (160°C fan, gas mark 4) and line baking sheets with parchment paper.
Step 6
Roll the dough out on a lightly floured surface to about 0.5cm.
Step 7
Cut out the biscuits and transfer to baking sheet. Roll up the trimmings and repeat stages above to make more biscuits. Bake for 12-15 minutes until golden.
