Friday 18 October 2013

Gluten Free Polenta & Honey Biscuits

This is a wonderful recipe for me because all of the ingredients are those that I always have in the cupboard or fridge.

These biscuits are perfect with a cup of tea when you fancy something sweet. Made from rice flour and polenta means that they are simple and gluten free. They are very sweet and crunchy on the outside and soft and chewy in the middle.

(Makes 16)

80g margarine
150g rice flour
140g golden caster sugar
100g polenta, plus extra for sprinkling
1 tbsp honey
1 small egg
Preheat the oven to 170c, line a baking tray with baking paper and sprinkle heavily with the some of the extra polenta.

Cream the margarine and sugar together until smooth and creamy. Then add the rice flour and polenta and mix until combined. 

Next add the rest of the ingredients and mix again until completely combined. The biscuit dough will be quite wet, but don't worry it will work.

With polenta dusted hands, roll up a walnut sized piece of the biscuit mixture into a ball.

If it feels too sticky, grab a pinch of the extra polenta and sprinkle over the ball, then press down onto the baking tray to form a biscuit (you could use a polenta dusted fork to do this to make a nice pattern). Repeat the process until all the dough is used up.

They will expand slightly so leave plenty of room between each biscuit on the baking tray.

Bake in the oven until beautiful and golden - for about 18 to 20 minutes (depending on your oven, as ovens may vary). Keep an eye on them as they mustn't overcook.

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