My sons have told me to only bake these biscuits and forget about all those other biscuits I used to make.
So with such a big tick of approval, I thought I would share the recipe from “Good Without Gluten”
100 g butter
220 g vergeoise sugar (substitute soft brown sugar)
180 g gluten free flour
30 g almond meal
1/2 teaspoon baking powder
1/2 teaspoon baking soda
130 g raisins
125 g chocolate chips
125 g chopped walnuts
125 g desiccated coconut
Preheat oven to 180C
Beat the butter with the sugar in a mixer until well combined. Add the egg and mix well.
In another bowl, combine all the dry ingredients with the raisins, chocolate chips, walnuts and coconut.
Add these ingredients to the butter mix and combine well using a large spoon.
Make balls of dough (approx 20)(use an ice-cream scoop) and place the balls on a baking tray lined with baking paper.
Refrigerate for at least 1 hour until the dough is firm.
Remove the tray from the refrigerator and place it straight into the oven.
Bake for 6 minutes, then turn the tray around and bake for 6 minutes more.
Once removed from the oven, let them cool on the tray.
For a more consistently even biscuit, I use an egg ring and tamp the scoop of dough into the egg ring before placing in refrigerator.