This is where I talk biscuits. Because I need to fuel up for the shoots somehow and I LOVE biscuits. Plus our little family decided to go gluten free last year and I mourned the loss of my favourite comfort food. So I made up a recipe or two and I get to indulge again. With yumminess, extreme yumminess!
So here is the basic, supremely delicious, gluten free biscuit base. Read. Cook. Indulge!
1 cup of LSA
1 cup of Orgran plain flour
1 cup of rapadura
1 cup of dessicated coconut
spoon of honey
about 180g of butter
a dash of allspice. cinnamon and cloves
Mix all the dry ingredients together. Melt the butter with the honey. Mix it with the dry ingredients until it is wet enough to just stick together when pressed. Roll and flatten into biscuits whatever size you like. I make them humungous, about the size of my palm and 1cm thick. Yep – HUGE! Then I bake them in the oven at about 170C.
So that’s the basic recipe but the devil is in the detail. To make them truly scrummy add about one cup of any of these combinations to ensure you never eat another type of biscuit in your life.
- pepitas and cranberries (my personal fave…oh the yum…)
- currants and your nut of choice