Digestive Biscuits

Makes 15-18 biscuits

  • 60g Rice flour
  • 30g cornflour
  • 100g gluten free oats (I used millet flakes as G can’t eat oats)
  • 1 tsp baking powder
  • 50g demerara sugar
  • 100g freefrom spread (I used Trex)
  • 2 tbsps Rice milk
  1. Preheat the oven to 180ºC
  2. Put the oats in a dry blender and pulse for 5 seconds or until the oats have a breadcrumb-like consistency.
  3. Mix all the dry ingredients together in a large bowl.  20140429_151844
  4. Add the butter, squeezing it into the dry ingredients with your fingertips.  20140429_155313
  5. Add the milk and mix until you have a ball of dough.  20140429_163053
  6. Leave to rest for 15 minutes
  7. Roll out the dough and then cut into rounds.  20140429_163757
  8. Place the rounds on a baking tray, lined with baking paper
  9. Bake for about 15 minutes or until the biscuits are golden  20140429_171226

One thought on “Digestive Biscuits

  1. Pingback: Lemon Meringue Pie with a twist | 7 years to diagnosis

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