“We took the brown sugar biscuits from the aga and poured a jug of cold milk. Sugared strawberries and blueberries filled the blue china bowls. Linen bunting fluttered at the window and all the silverware sparkled once more.” Anon.
There are few sweeter comforts to sit down to than a cup of tea and a good biscuit. These are a recent trial which happen to be gluten free and yet taste every bit as good as their cousins.
Recipe adapted from Humphrey Munson
WHAT YOU’LL NEED
Equipment:
- stand mixer (we use a KitchenAid) or hand mixer
- baking sheet, lined
Makes: 20-24 pieces
INGREDIENTS
- 85g lightly salted butter
- 75g caster sugar
- 75g soft brown sugar
- 1 egg
- 1/2 teaspoon vanilla essence
- 75g almond flour
- 1/2tsp bicarbonate of soda
- 1 tsp ground cinnamon
- pinch of salt
- 110g oats
- 75g sultanas
METHOD
Preheat the oven to 180C/160C fan oven. Grease and line your baking sheet with baking paper
- Using a stand or hand mixer, cream together the butter, white sugar and brown sugar until pale and fluffy.
- Next beat in the egg and vanilla essence.
- In a separate bowl mix together the flour, baking soda, cinnamon and salt, and then gradually beat this into the wet mixture.
- Finally, stir in the oats and sultanas.
- Use a teaspoon to dollop small balls of the mixture onto un-greased non-stick cookie sheets – expect to get around six or seven on each sheet. Allow plenty of room between each (6cm or so at least) as they will spread.
- Bake for 8 minutes in the preheated oven, or until golden brown. If you like them crispy, leave them in a little longer. If you like them softer, take them out sooner.
- Transfer to a wire rack to cool completely.
