Almond Biscuits
These biscuits are wonderfully short in texture with a lovely almond taste. They freeze well, so you can forgive the fact that they take a while to get them all batch cooked.
They taste great on their own, but this batch I cut hearts into half of them before baking and sandwiched with jam once they were cooled.
If you want a smoother look, you can reduce the size of the oats by giving them a blitz in a food processor before you start.
Ingredients
- 70 g Oats
- 70 g Gluten Free Plain Flour
- 140 g Ground Almonds
- 40 g Cornflour
- 115 g Soft Brown Sugar
- 1 pinch Salt
- 0.25 teaspoon Xanthan Gum
- 0.5 teaspoon Baking Powder
- 160 g Butter
Method
- Put all the dry ingredients into a roomy mixing bowl. Add the butter and rub it in with your fingertips. Keep working until it looks uniform, so there are no visible lumps of butter.
- Give the dough a short knead to make sure it's all come together. Wrap it up and chill for at least 15 mins before you roll it out.
- Roll out between two sheets of baking paper. Dust with cornflour to stop it sticking. You want the biscuits to be about 3-4mm thick.
- Carefully move each biscuit onto a lined baking tray and pop back in the fridge while you do the rest.
- You'll need to do these in several batches. Bake each tray for 10-11 mins at 180°C. They will just start to change colour, you don't want to let them get too brown.
- Let them cool on the tray and they will crisp up beautifully.