GLUTEN-FREE BISCUITS
Looking for a sweet gluten-free (and nut-free) snack? These moreish bakes are a treat for the biscuit tin
Provided by Ailsa Brown
Categories Dessert, Treat
Time 40m
Yield Makes 12-15 biscuits
Number Of Ingredients 10
Steps:
- Line a large baking tray with baking parchment. Beat the sugar and butter together in a large bowl until pale and smooth using an electric whisk. Pour in the egg, a little at a time, whisking well after each addition. Tip in the flour, cornflour, xanthan gum and salt, and beat again. (If using chocolate chips or citrus zest, stir this in now.) Flatten the dough into a disc in the bowl, then cover and chill for 1 hr.
- Put the chilled dough between two sheets of baking parchment and roll out to 1cm thick. Using a 6cm cutter, stamp out as many biscuits as you can, arranging them on the tray with space between them. Re-roll the offcuts and repeat until all the dough has been used (you should get 12-15 biscuits). Chill for 30 mins.
- Heat the oven to 180C/160C fan/gas 4. If you like, sprinkle the biscuits with a little demerara sugar, then bake for 8-10 mins until golden and firm at the edges. Leave to cool on the tray for 2-3 mins, then transfer to a wire rack to cool completely.
Nutrition Facts : Calories 138 calories, Fat 6 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 7 grams sugar, Fiber 0.1 grams fiber, Protein 1 grams protein, Sodium 0.11 milligram of sodium
GLUTEN-FREE CHOCOLATE CHIP COOKIES
Almond flour is the only special ingredient needed to make these cookies, and it can be found in the baking aisle or the health food section of the grocery store. It provides the protein and structure of a classic wheat flour, while keeping the cookie perfectly chewy in the center. If you want a stronger almond flavor, toast the almond flour in a dry skillet over medium-low heat until golden and fragrant, and cool before using. This recipe was adapted from the Times's famous chocolate chip cookie recipe, but unlike that recipe, this dough does not require 36 hours of refrigeration before baking. Chopped chocolate or feves make for a gooier cookie, but classic chocolate chips work here, too. This recipe makes huge, bakery-style cookies, but if you want smaller cookies, use 1/4-cup mounds of dough and bake for 16 to 18 minutes, or a 2-tablespoon scoops and bake for for 10 to 12 minutes.
Provided by Erin Jeanne McDowell
Categories cookies and bars, dessert
Time 30m
Yield About 10 (5-inch) cookies
Number Of Ingredients 10
Steps:
- Heat the oven to 350 degrees. Line two baking sheets with parchment paper.
- In a medium bowl, whisk the almond flour, salt and baking soda to combine.
- Using a mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar on medium speed until very light, 3 to 4 minutes.
- Add the egg and mix on medium speed to combine. Scrape the bowl well, then add the vanilla and mix to combine.
- Add the dry ingredients and mix on low speed until just combined, about 10 seconds. Scrape the bowl well and mix on low speed to ensure the mixture is homogenous.
- Add the chocolate and gently mix to incorporate it. Scoop the dough into 10 3 1/2 ounce/100-gram mounds of dough the size of generous golf balls, and transfer them to the prepared baking sheets. Stagger the rows to allow the cookies room to spread.
- Gently press the cookies down slightly with your fingers until about 1 1/2 inches thick. Sprinkle lightly with sea salt, if using. Bake the cookies, switching racks and rotating the sheets halfway through, until they're golden brown around the edges and just barely set in the center, 18 to 22 minutes. Transfer sheets to a wire rack for 10 minutes, then transfer cookies with a spatula onto another rack to cool a bit more.
GLUTEN-FREE CHEESE GARLIC BISCUITS
Craving a warm cheesy biscuit but you're eating gluten free? Try our easy cheesy biscuits thanks to Bisquick® Gluten Free mix.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 10
Number Of Ingredients 8
Steps:
- Heat oven to 425°F. In medium bowl, combine Bisquick mix and 1/4 teaspoon garlic powder. Cut in 1/4 cup butter, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in milk, cheese and eggs until soft dough forms.
- Drop dough by 10 spoonfuls onto ungreased cookie sheet.
- Bake 8 to 10 minutes or until light golden brown. Mix 1/4 cup melted butter and 1/4 teaspoon garlic powder; brush on warm biscuits before removing from cookie sheet. Serve warm.
Nutrition Facts : Calories 230, Carbohydrate 22 g, Cholesterol 95 mg, Fat 2 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Biscuit, Sodium 400 mg, Sugar 3 g, TransFat 0 g
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