About this recipe:Melt in the mouth biscuits that are totally wheat and gluten free. They are quite small but nice for a sweet snack. For a gluten free and dairy free version, simply opt to use margarine instead of butter.
120g gluten free self raising flour (such as Doves Farm®)
15g tapioca flour
1 teaspoon vanilla extract
1 teaspoon almond extract
1/2 teaspoon ground cinnamon
1/2 teaspoon mixed spice
2 teaspoons lemon, lime or orange zest
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Method Prep:25min › Cook:7min › Ready in:32min
Pre-heat the oven to 180 C / Gas 4. You will need a Cookie Press (I have an Oxo® Good Grips) and a large ungreased and unlined baking sheet.
Cream the butter with the sugar and salt, till light and fluffy. Add the egg and beat well to incorporate. Add any liquid flavourings now (such as vanilla or almond extract) and beat again.
Fold in the flour, tapioca flour and any dry flavourings with a spoon.
Set up the cookie press and spoon the mixture into the top, pressing down with the spoon to fill the chamber. Attach the top and work the pump to get the mixture down to the bottom. Press out a little mixture over the bowl to get things started.
Place the press on the baking tray and hold down firmly and press the lever once only. Lift the press away from the tray carefully. Continue in this way until the tray is filled.
Bake for about 7 minutes, till the edges of the biscuit just starts to turn brown. Cool on a wire rack. Store in an airtight container or freeze when cold.
If a biscuit doesn't quite work, scrape it off the tray and clean the tray with a piece of kitchen paper, put the scrapings back in the bowl to use on your refill. You can change discs as often as you wish.