Gluten-Free Digestive Biscuits
Gluten-Free Digestive Biscuits are simple yet strong and flavourful biscuits, ideal for tea-dunking or making into your favourite pie crust.
Servings: 18 biscuits
Calories: 179kcal
Ingredients
- 140 g oat flour
- 140 g almond flour
- 80 g tapioca flour
- 115 g light brown muscovado sugar
- ½ teaspoon sea salt
- 160 g unsalted butter
- ½ teaspoon bicarbonate of soda
- 3-4 tablespoons whole milk
Instructions
- Whisk the flours, sugar and salt together in a large mixing bowl.
- Add the butter and rub into the flour using the tips of your fingers until the mixture resembles breadcrumbs.
- Stir in the bicarbonate of soda.
- Pour in the milk one tablespoon at a time until it forms a smooth dough.
- Shape the dough into a round and then flatten slightly and wrap in cling film. Chill for 30 minutes
- Pre-heat the oven to 190°C/ 170°C fan/gas mark 5.
- Roll the dough out to 8mm thickness then cut the biscuits into 7cm rounds. Prick the biscuits with the tines of a fork a couple of times.
- Place the biscuits on a baking sheet an inch or so apart and bake the biscuits for 12 minutes. The biscuits can be baked in two batches.
- Remove from the oven, leave on the baking sheet for 5 minutes then transfer to a cooling rack to cool completely.
Notes
*substitute the oat flour for sorghum flour if you are intolerant to oats.
Nutrition
Calories: 179kcal | Carbohydrates: 17g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 100mg | Potassium: 42mg | Fiber: 1g | Sugar: 6g | Vitamin A: 225IU | Calcium: 31mg | Iron: 0.7mg