These gluten-free biscuits are tender and light! Perfect with a cuppa ☕
2 cups GF 1 to 1 Bob Red Mill flour (any other GF flour will also work)
1 ml xanthan gum (you may possibly need 2ml should you use a different GF flour and it does not contain xanthan gum)
2 tsp baking powder
¼ cup coconut palm sugar
½ ml salt (a good pinch of salt)
½ cup unsalted, room temperature butter (1 stick)
1 tsp. pure vanilla essence
1 cup mixed dried fruit
1 tea bag (I prefer to use Rooibos tea) or any flavor teabag of your choice.
1 cup boiling water
Preheat oven to 350F.
Line 2 baking trays with parchment paper.
Boil 1 cup of water, add a tea bag and the mixed dried fruit and let it sit to plump up for 10-15 minutes. Drain liquid and discard before using the fruit.
Blend together all the dry ingredients.
Cut butter in chunks, and nuke for a maximum of 10 seconds in the microwave (just until soft – NOT melted)
Whisk eggs and vanilla and then add butter and blend
Add to dry ingredients and work lightly just until incorporated
Add fruit mix (NOT the liquid – discard it).
Form a ball of dough and place it on the parchment-lined baking sheet, and form a square.
Dip your cutter in flour and press down into the dough with whatever size you prefer scone cutter. Do not over handle the dough.
As it’s a soft dough, I placed both baking trays in the freezer for ± 10 minutes, just to have the dough set, DO not freeze it.
Bake for ±20 minutes or until golden brown at 350F.
Top warm biscuits with extra sugar if you want additional sweetness. I added a dusting of regular white sugar on 1 tray of biscuits.
This is an adaptation of a regular biscuit recipe in order to make it GF and I also swopped fresh fruit (berries) for the mixed fruit. To plump up the dried fruit, I always soak it beforehand in 1 cup of very hot tea.
Prepared, tried and tested Esme Slabs