December is upon us and our thoughts are beginning to move towards Christmas presents and what lovely treats we can give away to the family.
For those of you that are furiously shaking your heads, at the thought of giving away gluten-free treats. Don’t worry, I have a couple of recipes coming up, which could also double up as gifts, because I have a feeling, even the most generous among you, may have a few problems with giving away these biscuits.
I’ve been working on a gluten-free biscuit recipe for a while, when I say biscuits, I don’t mean these or these. I mean crunchy, crumbly dunkers the kind you can dip in your tea, but still melt in your mouth.
The digestive kind.
Some of you may be unfamiliar with this oaty British treat. For my U.S. and Canadian readers, I’d liken them to the infamous graham cracker. Semi-sweet and great as a cheesecake base. So now that we’ re all acquainted, I’ll give you a little background to this hybrid creation.
If I remember correctly, I was experimenting with a gluten-free shortbread recipe and when I had no luck, I moved on to digestives. A cup full of oats later and maybe a little more butter than necessary ( What can I say? I was in the shortbread groove)!
They came out of the oven, I tasted them and loved them, then passed them round for a gluten opinion. Pink lady’s reaction pretty much summed it up in
They’re like shortbread and digestives at the same time!
Eureka! I thought and shortbread digestives were born. I was ecstatic when I first tasted them, just like the real thing at least from what I can remember just a bit more buttery.
For about 18 biscuits
- 1/4 cup plus 2 1/2 tbsps/60g brown rice flour
- 3 tbps/30g cornflour
- 1 cup/100g gluten free oats
- 1 tsp baking powder
- 1/4 cup plus 2 1/2 tbsps/50g demerara sugar
- 100g/ 10tbsps unsalted butter
- 2 tbsps milk
Preheat the oven to 180ºC/350ºF
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
Shape the dough into until it’s 1/8″ thick, 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.
Try to give away at least one for tasting 😉Adapted from a recipe in http://onmange.canalblog.com/
Biscuits Sablés sans gluten
Pour environ 18 biscuits
- 60g de farine de riz complète
- 30g de farine de maïs
- 100g de flocons d’avoine sans gluten
- 1 c à café de poudre à lever
- 50g de sucre roux
- 100g de beurre mou
- 2 c à s de lait
Préchauffez le four à 180ºC/350ºF
Mettez les flocons d’avoine dans le bol d’un robot mixeur quelques secondes pour broyer les flocons en chapelure.
Mélangez tous les ingrédients secs dans un saladier, ajoutez le beurre et l’incorporez du bout des doigts pour obtenir une pâte sableuse
Ajoutez le lait et mélanger jusqu?à obtenir une boule de pâte, mettre 15 minutes au frais
Étalez la pâte sur une épaisseur de 3 mm (la partie la moins facile…)
Coupez des cercles dm 6 cm de diamètre environ, et déposez-les sur une plaque de cuisson.
Au four environ 15 minutes, ils doivent êtres dorés.
Laissez refroidir sur une grille.Adaptée d’une recette d’on mange sans gluten