A few years ago I adapted a recipe for Easter biscuits to make it gluten and dairy free. The result was a delicious biscuit but these days I tend to avoid using margarine and sugar so I went back to the drawing board.
I made these little beauties to sell and sample at the healthy living fair that I exhibited at at the weekend. A few people were quite rude about them…”I can eat gluten so why would I eat them?”
I felt like asking why they had tried them in the first place…
Another complained that they weren’t sweet enough.
Well no…that’s the whole point. They are not chock full of refined sugar…they are a healthier version of a classic biscuit for people who care about what they feed their body.
On the plus side, I had a lot of positive comments about them…and my whole family love them (even the coconut hating husband). So I’ll leave it to you to decide for yourself.
One thing that is for sure is that they are very easy to make. A batch can be whipped up in less than 30 minutes.
So what are you waiting for? Order some of my plain flour and get baking!
- 100g softened coconut oil (not melted)
- 3tbsp rice syrup (or for a sweeter version use maple syrup or honey)
- 1 tsp mixed spice
- ¼ tsp orange extract (or the zest of an orange)
- 220g Free From Fairy plain flour
- ½ tsp xanthan gum (optional - you get a more short biscuit without, but it still holds together)
- 50g currants
- Beat the syrup and oil together until light and fluffy
- Add the mixed spice, orange extract and xanthan gum and beat again to combine
- Add the flour and if needed a splash of water to bring the mixture together into a dough
- Knead the currants into the mixture on a clean, floured work surface then roll out to around 2-3 mm thick and use a cutter to cut your desired size and shape of biscuit
- Place the biscuits onto lined baking trays - no need to space them out as they do not grow in size
- Gather the scraps back into a ball and repeat until all the mixture is used up
- Bake in a pre-heated oven at 190 degrees/170 degree fan/gas mark 5 for around 10 minutes or until slightly coloured
- Leave to cool on the baking trays and store in an airtight container for up to a week, or freeze for a longer shelf life
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