Our gluten free biscuits only take 15 minutes to prep and 12 minutes to bake, so you'll be dipping them in a cup of tea in no time. They're made with 7 simple ingredients which should be available at your local supermarket, and they'll keep for up to 5 days in an airtight container in the fridge.
You can also freeze this gluten free biscuit dough - just make sure it's tightly-wrapped before it goes into the freezer, and you defrost it thoroughly before you start rolling out the dough.
Top tip for gluten free bakers - before starting this recipe, check if your gluten free flour contains xanthan gum. If it doesn’t, add 0.5tsp of xanthan gum when you're following step 2 of this recipe.
7 ingredients7 steps
Gluten Free
Method
Step 1
In a large bowl, cream the butter and sugar until pale. Beat in the egg and vanilla extract.
Step 2
Add the flour and salt to the butter mix and mix until the dough is formed.
Step 3
Different Gluten Free flour blends will result in different dough consistencies. If your dough is still crumbly after this step, add 1 tbsp of water and mix until it comes together. On the contrary, if it’s too sticky, slowly add a bit more flour, 1 tbsp at a time.
Step 4
Wrap the biscuit dough in clingfilm and chill for at least one hour.
Step 5
Preheat the oven to 180°C (160°C fan, gas mark 4) and line baking sheets with parchment paper.
Step 6
Roll the dough out on a lightly floured surface to about 0.5cm.
Step 7
Cut out the biscuits and transfer to baking sheet. Roll up the trimmings and repeat stages above to make more biscuits. Bake for 12-15 minutes until golden.
