Recipes

Gluten Free Biscuits

Ingredients

Weight/
Volume
Ingredients Volumetric
Measure
500 g Laucke Easy Bakers Special White Mix 1 packet
100 g Brown Sugar, firmly packed ½ cup
200 g Butter Softed ⅘ cup
5 ml Canola Oil 1 tsp
2 each Eggs, beaten 2 each
7.5 ml Vanilla Essence 1½ tsp

Method

  1. Preheat oven to 170°C.

  2. Line 2 baking trays with Baking Paper.

  3. Using electric beaters, beat butter and sugar until pale and creamy.

  4. Add eggs, vanilla essence and Canola oil, beat well.

  5. Add variations as suggested below.

  6. Sift Laucke Easy Bakers Special White Mix over butter mixture. Stir gently to combine.

  7. Refrigerate for 30 minutes or until firm.

  8. Roll tablespoons of mixture into balls. Place on to trays, allowing room for spreading. Flatten with the back of a metal spoon. Bake for 15 minutes or until golden brown, swapping the trays around once. Let stand for 5 minutes before placing on wire rack to cool.

Helpful Hints

  • Chocolate Biscuits: Melt 250 g of chopped chocolate, and then stir into the butter mixture. (Optional – Add ½ cup of roughly chopped chocolate for extra flavour)
    Nutty Biscuits: Add 1 cup of unsalted mixed roughly chopped nuts.
    Sultana or Raisin Biscuits: Add ½ cup or 100 g of Sultanas or Raisins.

  • Gluten Free Recipes
  • Bake: 15 minutes
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