gluten-free biscuits

There’s a lot to like about these biscuits. It’s hard to stop at just one! They are deliciously gluten-free with decadent flavours and vibrant colours. So if you have a hankering for something with chocolate and fruity flavours tuck into these amazing biscuits!

Ingredients:

  • 120 grams plain flour or gluten-free ‘reposteria/Mix C” flour
  • ¼ teaspoon sea salt
  • ¼ teaspoon baking soda
  • 45 grams butter, melted
  • 45 ml Azada Extra Virgin Olive Oil
  • 100 grams brown sugar
  • 55 grams caster sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract

Choice of Mixtures

Mixture 1

  • 65 grams cranberries
  • 45 grams rolled oats
  • 80 grams white chocolate chips

Mixture 2

  • 125 grams ruby chocolate callets
  • 28 grams dried red fruit
  • 28 grams mini meringues, crushed

Mixture 3

  • 50 grams mini white marshmallows
  • 125 grams milk chocolate callets
  • 25 grams candied orange, roughly chopped

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.

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