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Gluten-free biscuits

Published on 18 December 2023

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Gluten-free biscuits, described for people with intolerance. Easy with rice flour or a gluten-free mix: light and crumbly, perhaps slightly more delicate to handle than ordinary pastry, but manageable. Mix quickly. Decorate as you like, fill with chocolate, add chocolate chips or chopped nuts to the dough, or ice them. I made half the quantity to try, so the stated quantities make twice as many.

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Ingredients

INGREDIENTS FOR ABOUT 40 BISCUITS

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Method

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0 steps completed out of 13

  1. Step 1 of 13

    I beat room-temperature softened butter with sugar.

  2. Step 2 of 13

    I add salt and vanilla.

  3. Step 3 of 13

    I grate in organic lemon zest.

  4. Step 4 of 13

    I continue beating until creamy, then add yolks.

  5. Step 5 of 13

    Once absorbed, I add the whole eggs, continuing to beat.

  6. Step 6 of 13

    I add rice flour and mix.

  7. Step 7 of 13

    I quickly knead on a rice-floured worktop and form a block, adding little flour if needed. The dough is fairly soft; do not overwork. Add chocolate chips, chopped nuts or raisins now if wanted.

  8. Step 8 of 13

    I wrap in cling film and refrigerate for a couple of hours.

  9. Step 9 of 13

    I quickly soften the rested dough and roll to 3/4 mm thick.

  10. Step 10 of 13

    I arrange on a lined tray, making central holes in biscuits intended for filling, and re-knead trimmings.

  11. Step 11 of 13

    I bake at 170°C for 12 minutes, remove and cool on a rack before decorating. Watch the cooking: ovens vary and these cook quickly.

  12. Step 12 of 13

    Fill as you like.

  13. Step 13 of 13

    Jam, chocolate or pistachio spread, icing or simply icing sugar. Keep in a tin.

Original source: https://incucinaconlilly.com/2023/12/18/biscotti-senza-glutine/

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