Description
You don’t need to be a baking expert to make these gluten-free biscuits. Bake them this holiday and share the festive joy with loved ones.
Ingredients
Units
Scale
- 220g butter (2 sticks), softened
- 1 cup (250 ml) icing sugar
- 1 egg
- 3 cups Gluten-Free 1-to-1 Baking Flour - Bob’s Red Mill
- 1 teaspoon (5 ml) vanilla extract
- 2 teaspoons (10 ml) baking powder
- 1/2 teaspoon (2 ml) salt
- 1/2 cup Christmas candy cane chips
Instructions
- Grab 220g butter and 1 cup icing sugar and cream them together in a bowl until it’s nice and fluffy. Don’t rush it, you want it light, not greasy.
- Crack 1 egg and add 1 teaspoon vanilla extract. Mix them through until it’s all smooth and slightly shiny.
- In a separate bowl, mix 3 cups gluten-free flour, 2 teaspoons baking powder, and ½ teaspoon salt.
- Slowly fold the dry mix into the butter mixture.
- Take your time so you don’t overwork the dough; it should come together like soft play-dough.
- Toss in ½ cup candy cane chips and fold them evenly through the dough. You want a nice sprinkle of candy in every bite.
- Chill your dough in the fridge for 1–2 hours. Trust me, it’s way easier to roll and cut when cold.
- Lightly dust your work surface with icing sugar.
- Roll the dough to about 8mm thick. Cut shapes, scones, or holiday-themed cutters work perfectly.
- Optional: brush with a bit of egg wash for a slightly shiny finish.
- Place the shapes on a parchment-lined baking sheet and bake at 350°F (180°C) for around 12 minutes, or until the edges just start to turn golden.
- Let them cool on the tray for at least 5 minutes, then gently move to a wire rack to cool completely.
- Store in an airtight container if they last that long!
Notes
Created, Prepared, Tasted, and Tested by Esme Slabs: SA Tasty Recipes, Saffas Daily Recipes, and EsmeSalon Homemade Recipes
