12 x 3inch biscuits

  • Gluten free & vegan

70g caster sugar
150g dairy-free margarine
110g gluten-free plain flour
110g gluten-free oat flour or ground almonds

Preheat the oven to 180°c / 160°c fan oven / 350°f / gas mark 4.

Mix the sugar together with the dairy-free margarine until combined. Add 1 tablespoon cold water.

Mix in the gluten-free flour and gluten-free oat flour and bring together to form a dough.

Roll out ¼ inch thick and stamp out shapes using biscuit cutters.
Place onto a baking tray lined with greaseproof paper brushed with oil.

If decorating your biscuits – roll out the dough a little thicker before cutting out shapes.

Bake for 13 to 15 minutes and leave on the baking tray to cool. Sprinkle with caster sugar unless decorating.

Gluten free biscuits are quite fragile so be gentle when lifting.

Shortbread can be used in many desserts or made into many variations.

Add 50g chocolate chips to the dough before rolling out. Sandwich two smaller shortbread biscuits with jam. Substitute 100g oat flour with 100g ground hazelnuts and continue as above.

You can make your own gluten-free oat flour by blending gluten-free oats in a food processor until fine. This may not turn out as fine as shop bought but is not as expensive.