We all love biscuits, right? Roo adores his biscuits and I’m always trying to think of new alternatives so he doesn’t get bored of the same old thing.
There’s a very minimal selection on the supermarket shelves so we have to be creative and make our own. These cherry and almond biscuits are a definite favourite and will be made again.
They’re crunchy when first made and have the perfect snap. A day later (even sealed in an airtight jar), they’re deliciously soft and just as tasty. You will get about 20 biscuits from this recipe.
- 115g dairy free margarine.
- 60g caster sugar.
- 180g gluten free plain flour.
- 80g glacé cherries, chopped into atleast quarters.
- 60g ground almonds or almond flour (almond flour is more finely milled)
- 1 tablespoon almond extract.
- *Optional : 3 tablespoons icing sugar, 0.5 teaspoon lemon juice, 1 tablespoon water.
- Preheat your oven to 170c and line 2 baking sheets with parchment paper.
- In a large bowl cream together the butter and sugar until light and fluffy.
- Sift in the flour and stir to incorporate.
- Add the ground almonds or almond flour, cherries, and almond extract. Use your wooden spoon to stir until the mixture starts to come together.
- Now, use your hands to bring the dough together into a ball.
- Flour your work surface or lay down a sheet of cling film and place the dough onto the prepared surface. Press down lightly with your hands to flatten.
- Sprinkle the dough with a little extra flour and roll out to approximately 5mm thick. You need the biscuits to be thick enough that they’re easy to handle and any thinner than this they become fragile and cook too quickly.
- Using a cutter (I used a 6cm cutter), cut out the biscuits and transfer to the baking trays. Re-roll any left over dough and continue the process until you’ve used all of the dough.
- Bake for 15 minutes, swapping the trays half way to allow all of the biscuits to bake evenly.
- The biscuits should be golden and firm once baked. Transfer to a wire baking rack to allow to cool fully.
- *Optional – if you wish to ice the biscuits combine the icing sugar, lemon juice and water to make a thick paste and spoon a small amount onto each biscuit. Spread lightly with the back of your spoon or a table knife.