I work in a research library, and we have a team meeting every Wednesday. A couple of weeks ago, I took along a cake I’d baked at home and shared it around. Surprise! Everyone seemed to love it. There were no left-overs, and I may have started a tradition. Time will tell.
Today, I took some biscuits I’d baked last night, and again they were warmly received. There were even requests for more biscuits, and for the recipe…. so here it is!
To make these delicious crisp biscuits, I adapted a classic recipe from page 33 of the Australian Women’s Weekly Big Book of Beautiful Biscuits – a cookbook I inherited from my mum many years ago.
The recipe below is my gluten-free version, and if you compare it with the published version you’ll see that I made several changes. That’s not important. What’s important is that you try the recipe and tell me how it tasted!
Ingredients
140g butter
1 cup caster sugar
1 large egg
2 cups gluten-free flour
1 teaspoon xanthan gum
2 tablespoons Dutch cocoa powder
1/4 teaspoon rock salt
1 cup desiccated coconut
1/2 cup raw sugar (to coat)
Method
Pre-heat oven to 180 degrees C (356 degrees F). Grease a large oven tray.
Cream butter and sugar in a stand mixer, add egg and beat until well mixed. Add sifted flour, xanthan gum, cocoa and salt, and mix. Add coconut and mix until the mixture is well blended and the dough is clumping.
Roll the dough into balls the size of walnuts and press almost flat in the palm of your hand. If necessary, turn and gently pinch the sides to make perfect rounds and eliminate cracks. Pour the raw sugar into a small bowl, then dip one face of each biscuit in the sugar to coat. Place the biscuits sugar side up on the greased tray, allowing space for spreading. Bake for 10-12 minutes. Makes about 24.
iDigress 