Almond Biscuits

These biscuits are wonderfully short in texture with a lovely almond taste. They freeze well, so you can forgive the fact that they take a while to get them all batch cooked.

They taste great on their own, but this batch I cut hearts into half of them before baking and sandwiched with jam once they were cooled.

If you want a smoother look, you can reduce the size of the oats by giving them a blitz in a food processor before you start.

In: Sweet Snacks

  Cooking temperature: 180°C

Makes/Serves: biscuits

Ingredients

  • 70 g Oats
  • 70 g Gluten Free Plain Flour
  • 140 g Ground Almonds
  • 40 g Cornflour
  • 115 g Soft Brown Sugar
  • 1 pinch Salt
  • 0.25 teaspoon Xanthan Gum
  • 0.5 teaspoon Baking Powder
  • 160 g Butter

View larger image


Method

  1. Put all the dry ingredients into a roomy mixing bowl. Add the butter and rub it in with your fingertips. Keep working until it looks uniform, so there are no visible lumps of butter.
  2. Give the dough a short knead to make sure it's all come together. Wrap it up and chill for at least 15 mins before you roll it out.
  3. Roll out between two sheets of baking paper. Dust with cornflour to stop it sticking. You want the biscuits to be about 3-4mm thick.
  4. Carefully move each biscuit onto a lined baking tray and pop back in the fridge while you do the rest.
  5. You'll need to do these in several batches. Bake each tray for 10-11 mins at 180°C. They will just start to change colour, you don't want to let them get too brown.
  6. Let them cool on the tray and they will crisp up beautifully.