This is one of a few posts that I had planned to enter before the Christmas holidays, but due to the vomitting virus – it just didn’t happen.
These are a gluten free version of Stonehead’s Buterscotch Biscuits
12oz Plain gluten free flour
2tsp gluten free baking powder
1/2 tsp salt
4oz unsalted butter
8oz brown sugar
1 egg whisked
1 tsp vanilla extract
Preheat oven to 180`c
Line two or three baking trays with parchment paper ( we only had two trays so had to do it in batches)
Sift flour, baking powder and salt into a large bowl
Put butter, sugar and vanilla in a pan and heat gently until the butter has melted, stir frequently to avoid burning.
Remove pan from the heat and plunge into cold water to cool the mixture, when cooled whisk in the egg
Make a well in the dry mixture and pour the liquid into the centre
Work into a dough and knead until thouroghly mixed, this part if making gluten free version will need some added flour as the mixture will continue to get sticky as you knead it, but you must keep going until the dough has a sheen to it and it will be possible to roll out without it glueing itself onto the rolling pin!
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Roll out the dough (if you have added enough extra flour at the knead stage above, you shouldn’t need to use clingfilm of parchment to roll out between, as is common with some gluten free pastries) Then cut biscuits using a cutter, or suitable seasonal shapes (we did trees and stars for the Christmas Hols)
Place biscuits on the trays allowing room for them to spread during baking
Bake for 18-20 minutes or until golden brown – be aware that these biscuits are prone to burning right near the end so keep a watchful eye on them!
Enjoy, and lastly thank Stonehead for a very tasty biscuit the gluten free version has been gobbled up in this household without a battering of an eyelid so thats grand!
I’m pleased to hear the biscuits work equally well in the gluten-free version and were enjoyed so much. I’ll have to send my little sister here for your version.