Quick, simple and delicious gluten-free crumbly biscuits
150g Shipton Mill Chestnut Flour
1 heaped tsp Carob
½ tsp Cocoa powder
500ml strong Orange Fruit tea
3 tbl spoons freshly squeezed orange juice
Cacao nibs – as desired
Finely chopped unsulphured dried apricots – as desired
Put all dry ingredients - flour, carob, cocoa, orange zest, cacao nibs and apricots -in large mixing bowl and stir briefly then add orange juice.
Gradually add fruit tea and stir well until mixture forms a thick paste.
It’s a good idea to add approximately 300ml at first, stir well and leave for 10-15 mins. The chestnut flour absorbs the liquid and swells. Then add more of the tea if required.
While the mixture is swelling, preheat oven to 180C.
Line and oven dish with parchment or grease proof paper and grease with coconut oil.
Portion the mixture out as desired – it will make approximately 6 large biscuits or 10 small ones. You can be creative with the biscuit shapes if you want –for example it’s easy to form heart shapes by using a spoon.
Put oven dish into oven for 15-20 mins initially, then remove from oven, turn biscuits over and cook for a further 5 minutes or until biscuits are dry to touch.
Keep for up to 5 days in an airtight container in the fridge.
Added by: cnbowles
We are beyond excited to announce the launch our first cookbook with Headline Publishing.
“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.
More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.