I absolutely love biscuits! Before being diagnosed with IBS, I used to work my way through countless packets, and I really missed these sweet snacks when I started the low FODMAP diet. I’ve tried quite a few different gluten free recipes, and these are by far my favourite, as they are sweet (but not overly), and have a good biscuit texture, similar to shortbread. This recipe has been adapted from a recipe I found on the BBC Food website.
I’ve made these for friends as a little extra birthday gift and for a baby shower but they’d also be great for children’s parties, or to just enjoy with a delicious cup of [decaffeinated] tea.
They can be any shape; I just particularly love bunnies, as they remind me of my house bun Darwin…
Also, I make my biscuits using my bunny rolling pin (while wearing my bunny apron), just to take my bunny obsession the extra mile…
100g butter (softened)
100g caster sugar
275g gluten free plain flour
1 medium free range egg
1 tsp vanilla extract
Preheat your oven to 190 degrees / Gas mark 5. Cream together the butter and sugar.
Add the egg, flour and vanilla extract and stir until forming a biscuit dough. You may need to use your hands to ensure the dough forms a large ball. Roll out the dough on a work surface. I often use a layer of cling film just to ensure it doesnt’t stick and makes less mess! Alternatively you could using a pastry or icing mat. Roll out until you have a 1cm thickness, then cut out the biscuits. Place onto a non-stick baking tray (I found really good ones in Poundland!) or onto a baking tray lined with baking paper. Place in the oven and bake for 8-10 mins. Keep an eye on them as if you’re not using a fan oven, the back row of biscuits may burn ever so slightly.
Cool on a wire rack, and enjoy! If you wish, you can ice these biscuits (make up icing using icing baggage & water/food colouring) or dip them in melted chocolate.