This weekend we met Val Stones from Great British Bake off, who rustled up some delicious Spelt and Ginger Biscuits using Spelt Flour. Taking inspiration from this, we put a Fairking twist on the recipe, to create our own, gluten free biscuits using British Quinoa Flour. Quinoa flour has a subtly earthy and nutty flavour, working well in both sweet and savoury baking. It's naturally gluten free, making is a great alternative for flour! This recipe is easy to adapt to suit you - try substituting the raisins for chocolate chips for a sweeter biscuit
(Makes approximately 25)
50g Rapeseed Oil
50g Golden syrup,
75g Caster sugar
25g Demerara sugar
1 egg yolk
150g Hodmedod's British Quinoa flour
Juice and zest of one lemon
1/2 teaspoon bicarbonate of soda
1 teaspoon vanilla extract
25g Hodmedods British Quinoa Flakes or oats
1. Line baking trays with parchment paper and preheat the oven to 200C/180C fan /gas 6
2. Place the oil, golden syrup and raisins in a microwaveable bowl and heat on medium heat until they are just melted, about two bursts of 30 seconds.
3. Beat in the sugar, then the lemon juice, egg yolk, flour, oats , bicarbonate and finally the vanilla extract.
4. Stir well until all combined and you have a soft dough.
5. Take a teaspoon sized ball of dough (approx, 16g) and roll until round.
6. Place the dough balls on the baking sheets, leaving enough room between each one for them to spread slightly whilst baking.
7. Bake in the oven for 7-9 minutes. When cooked, they will be golden around the edges - don't let them go too dark around the edges as they can taste burnt.
8. Remove them from the oven and you will see that they sink down a little and have a crinkly look about them, let cool for a moment on the tray before removing and placing on a cooling rack.
9. Once cool they can be stored in an airtight tin and will keep for up to a month (but you will have eaten them before then).