Over the last 7 months or so I’ve been going through and updating my older recipes to include ounce and cup measurements. As I’ve been going through the recipes, there have been a few that I’ve decided to rework and improve on their texture. I have learnt some valuable lessons about flour combinations over the years. This has mainly been through my many failures, but I’ve also had plenty of triumphs along the way too. Compared to how I used to do things nearly 2½ years ago, I now blend my flour combinations and ratios differently.
The new and improved version of these biscuits are light and crisp on the outside and deliciously chewy in the middle. The initial recipe was more dense and chewy, this is because of the extra ¼ teaspoon of xanthan gum and coconut flour which was used. I decreased the sorghum flour by ⅓ cup and then increased the white rice flour by just over ¼ cup. I also increased the baking powder by ¼ teaspoon. I am really pleased with the new texture, and so is the rest of the family.
All cup measurements are firmly packed.
Makes approximately 20
126g (4.4 ounces or ½ cup plus 1 tablespoon) gluten and dairy free butter
99g (3.5 ounces or ½ cup plus 1 tablespoon) light muscovado sugar or light brown sugar
96g (3.4 ounces or ½ cup plus 1 teaspoon) golden/raw caster sugar or superfine sugar
1 large egg, at room temperature
½ teaspoon (2.5ml) pure vanilla extract
98g (3.5 ounces or ¾ cup plus 2 tablespoons) almond flour/meal
88g (3.1 ounces or ¾ cup minus 1 tablespoon) superfine white rice flour
52g (1.8 ounces or ⅓ cup plus 1 tablespoon) tapioca starch
50g (2.5 ounces or ⅓ cup) sorghum flour
½ teaspoon (2.5ml) baking powder
¼ teaspoon (1.25ml) xanthan gum
100g (3.5 ounces) gluten and dairy free white chocolate, roughly chopped into small pieces (I use this brand)
70g (2.5 ounces or a slightly heaped ½ cup) roughly chopped macadamia nuts, lightly toasted
Sift all the dry ingredients together and set aside.
In a medium bowl, use a handheld mixer to cream the butter and sugars together until light and fluffy. This takes a couple of minutes.
Add the egg and vanilla and continue beating until fluffy.
Fold half of the sifted flours into the butter mixture and, when it is almost combined, add the remaining flour.
Now fold through the chocolate and nuts and refrigerate for 45 minutes.
Preheat the oven to 160C and line 2 trays with baking paper or parchment.
Take 39g, 1.4 ounces or 2 slightly heaped tablespoons of mixture, roll it into a ball and place it on the tray about 3-4cm apart, flattening until they are about 1cm in thickness.
Bake for approximately 19-20 minutes, or until they are nicely golden brown, turning the trays around half way through the cooking process.
Allow the biscuits to cool on the trays for a couple of minutes before transferring to a wire rack to cool completely.
Store in an airtight container in the pantry.
Recipe by: The Gluten & Dairy Free Bakehouse
Note: all recipe oven temperatures shown are for a fan forced electric oven. Please refer to the below guide to help you adjust your oven accordingly. This recipe is shown in bold.
Oven Temperatures Chart
130C = 110C fan = 250F = Gas mark 1
150C = 130C fan = 300F = Gas mark 2
160C = 140C fan = 320F = Gas mark 3
180C = 160C fan = 350F = Gas mark 4
190C = 170C fan = 375F = Gas mark 5
200C = 180C fan = 400F = Gas mark 6
220C = 200C fan = 425F = Gas mark 7