The recipe for these biscuits has been so sought after since I first served them at an event I am over the moon to finally be able to share it with you!
I love making this recipe into biscuits however you can work it into an apple pie if you need a gluten-free shortcrust pastry by rolling it out a little thinner. It also makes for a great gluten-free pizza base!
As these biscuits are a great source of fibre they're a delightful little treat to bake yourself, especially for those of you in bad gut health or those suffering with IBS. I adore these on their own with a cup of tea, spread with crunchy peanut butter, with a cheese plate or to make an ice-cream sandwich with! YUM!
Ingredients
- 90g Sorghum Flour (buckwheat flour or teff flour will work if you don't have sorghum)
- 80g Brown Rice Flour
- 70g Ground Almonds
- 50g Tapioca Four
- 100g Cold Salted Butter (for dairy free 70g coconut oil plus 1 tbsp olive oil)
- 1 Large Egg
- 4 heaped tsps of Ground Flax
- Half a Freshly Squeezed Lemon Juice
- 55ml Cold Water
- 2 pinches Sea Salt
- 2 tsps Vanilla Extract (optional)
- Chia Seeds to scatter on top
- Raw Cane Sugar to scatter on top
- A little Milk for the top
You’ll need non-stick baking parchment paper! This recipe is much easier to do in a food processor if you've got one. This dough needs one day in the fridge before bake. However, if you need to bake the biscuits the same day, allow an hour for the pastry to rest in the fridge.
Method
- Mix all the dry ingredients together in a mixing bowl or food processor.
- Cut butter into chunks and rub into the flour until it resemble breadcrumbs. (if using dairy free option beat lemon juice and egg with olive oil before adding)
- Stir in beaten egg with a fork.
- Stir in lemon juice and a little of the water using a fork. Add enough water in small amounts to get the dough to form a lump. You will need to make the dough a little wetter than for a standard wheat dough, not sticky or slimy, but quite soft, as the high fibre flours and flax will take up a lot more water.
- Knead briefly and gently bring together into a ball.
- Flatten to about 2 inches thick between 2 sheets of non-stick baking parchment and chill for an hour or ideally overnight as the lemon juice will soften the flours.
- Roll out between 2 sheets of baking parchment using a little sorghum flour if you need to. If your fridge is very cold you might need to wait 10 minutes before you're able to roll it out.
- Cut your biscuits into whatever shape you desire! Place them on baking parchment paper.
- Using a brush, brush a little milk on top of each biscuit. Immediately sprinkle with a little sugar on each followed by the chia seeds.
- Bake at 180 degrees fan for 20 minutes until a nice golden colour.
