This is by far, the easiest, quickest biscuit we have made so far. It’s tasty, just the right amount of soft and crunchy and makes the perfect amount so they don’t go stale.
They’re good to eat plain or just as good iced. They take about an hour all in, including chilling time and you can get 12 good sized biscuits.
- 75g Dairy and Soya free butter.
- 2 tablespoons caster sugar.
- 125g gluten free plain flour.
- Cream together the butter and sugar in a bowl until soft and fluffy.
- Add the flour and mix until well combined. I like to use my hand towards the end to bring the dough together.
- Wrap the dough in cling film and rest in the refrigerator for 30 minutes.
- Preheat the oven to 180c and line 2 baking trays with parchment paper.
- Remove the dough and on a floured surface roll out to approx 1/4 inch thick.
- Using cookie cutters, cut out the biscuits and transfer to the prepared baking sheets. Ball and re roll any left over dough, continue until all of the dough is used.
- Bake in the centre of the oven for 8-10 minutes until firm and lightly golden.
- Allow to cool for 2 minutes before transferring to a wire rack to cool completely.
- Decorate as required and serve!