Gluten Free Biscuits

In a large bowl, cream the butter and sugar until pale. Beat in the egg and vanilla extract.

Add the flour and salt to the butter mix and mix until the dough is formed. 

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.

Wrap the biscuit dough in clingfilm and chill for at least one hour.

Preheat the oven to 180°C (160°C fan, gas mark 4) and line baking sheets with parchment paper.

Roll the dough out on a lightly floured surface to about 0.5cm.

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.