Another hit with our sampling public. These are crisp and crunchy with a lovely spicy flavour. My husband says they’re better than the wheat versions because they don’t stick in your teeth! The recipe also has the advantage of making lots and lots – 50 to 60 biscuits from this mix. If the mix seems a bit sticky to handle when you make it, just add a bit more cake and biscuit mix.
480g Gluten Free Cake and Biscuit Mix
2 level tsp Gluten Free Baking Powder
1 tsp salt
2 tsp Cinnamon
½ tsp each ground cloves, coriander, nutmeg, and cardamom
225g softened butter
1 ¼ cups brown sugar (275g)
2 Tbsp milk
Rub butter and flour, baking powder and spices.
Add sugar and mix well
Add milk and mix well (use your hands!)
Leave the mix to stand for a few minutes, as the flaxseed fibre absorbs moisture and thickens the mix.
Roll out on a floured surface (use either baking mix or pikelet and waffle mix for flouring) to about 3mm thick.
Cut into shapes with your favourite biscuit cutter.
Bake 15 – 20 minutes at 180º.
Remove to racks to cool, immediately. (They will stick to the tray otherwise….)