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
- Preheat the oven to 180ºC
- Put the oats in a dry blender and pulse for 5 seconds or until the oats have a breadcrumb-like consistency.
- Mix all the dry ingredients together in a large bowl.
- Add the butter, squeezing it into the dry ingredients with your fingertips.
- Add the milk and mix until you have a ball of dough.
- Leave to rest for 15 minutes
- Roll out the dough and then cut into rounds.
- Place the rounds on a baking tray, lined with baking paper
- Bake for about 15 minutes or until the biscuits are golden
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