This is a truly fantastic biscuit, which I have become quite addicted to.
This recipe was originally for normal (i.e. not gluten-free) ingredients, but we have adapted it for our own purposes. The amounts have not been altered so if you want to make a "normal" batch, substitute the gluten-free ingredients with standard ingredients.
The baking time has been adjusted for the gluten-free ingredients - normal ingredients will need a couple less minutes.
Also, I used a food processor for Steps 1, 2, and 4. This worked perfectly, but there's no reason why you can't do the whole thing manually if preferred.
Also, I used a food processor for Steps 1, 2, and 4. This worked perfectly, but there's no reason why you can't do the whole thing manually if preferred.
- 1 cup sugar
- 1/2 cup butter (about 115 grams)
- 1 teaspoon vanilla extract
- 1 egg
- 1 & 1/2 cups gluten-free flour (we use the Plain Flour from Orgran)
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon baking soda
- cinnamon sugar for rolling
- Cream the sugar, butter, and vanilla extract together.
- Add the egg to the mixture, and whip it until light and fluffy.
- Whisk the dry ingredients together.
- Add about 2/3 of the dry ingredients to the whipped mixture, and whip until combined.
- Add the remaining dry ingredients and mix by hand.
- Cover the dough with plastic wrap, and refrigerate for 1 hour. The dough will likely be tacky, but the cooling period will resolve this.
- Preheat the oven to 190C/375F.
- Line a baking sheet with baking or parchment paper.
- Using a scoop, make balls of dough (each comprised of roughly 2 tablespoons).
- Roll each ball in the cinnamon sugar, and place on the baking sheet.
- Using a fork, squish the dough out into biscuit shapes. These biscuits flatten and spread out, so account for this with your placement on the sheet.
- Bake for 12-13 minutes for chewy biscuits; a couple of minutes longer for crunchy.
- Remove from the oven and let sit for a minute. Note that they'll be very soft when they come out of the oven - that's fine.
- Gently remove the biscuits from the baking sheet, and let cool for a few minutes on a wire rack before serving.
