gluten-free biscuits

Preparation time 30 minutes
Cooking time 15 minutes
Makes 8 or 16 cookies, depending on scoop size
Gluten free | Vegetarian 

Preparation: 

Preheat the oven to 200°C (conventional) / 180°C (fan) / gas mark 6 / 400°F. In a medium bowl, combine the flour, salt and baking soda. Add your chosen mixture and toss to ensure the mixture is well coated. In a separate mixing bowl, whisk the butter, Azada Extra Virgin Olive Oil, sugars, egg and vanilla together. Pour over the dry ingredients and stir to combine using a wooden spoon (ensuring there are no pockets of flour in the dough). Scoop out ¼ cup of the cookie dough and place on lined baking trays about 6cm apart to ensure they don’t melt to form one giant cookie. You will need to make these in 2 batches, so keep the bowl of cookie dough in the fridge between batches. Bake for 7 minutes, then remove from the oven and tap the try on the work surface to flatten the cookies and give them a ripple top. Bake for a further 5 minutes until the cookies are a light golden brown with slightly crisp edges. Leave to cool for 5 minutes, then transfer to a cooling rack.

Chef’s Tip

You can also try rosemary olive oil with the ruby callets, as they are perfect flavour combinations.