Parcelforce Industrial Action - impact on delivery timings... Read More

Gluten-Free Lemon & Pistachio Biscuits

Makes around 9 biscuits

Ingredients

110g Shipton Mill GF All Purpose Flour Blend

100g cubed, unsalted butter

50g ground almonds

50g icing sugar

50g chopped pistachio nuts

¼ tsp guar gum

zest of 1 lemon

Method

  1. Pre-heat fan oven to 160℃
  2. Weigh the flour, ground almonds and guar gum into a bowl and dry whisk together.
  3. Cream the butter and icing sugar together in a separate bowl.
  4. Fold the dry ingredients and the lemon zest into the creamed butter and sugar, or if you're using a food processor, pulse to form a soft dough.
  5. Using Clingfilm, roll the dough into a log approximately 12-14cm long and refrigerate for at least an hour.  Can be left overnight.
  6. Slice into 9 cookies (just over 1cm thick) and bake on parchment for around 20 minutes until brown at the edges and going brown in the middle.

The oven times vary - domestic oven tends to be slower.  Adjust the baking time so that the final result is short and crispy rather than soft.

 


Tags: Nuts Gluten Free GFSM Cakes etc gfshiptonmill

IMPORTANT NOTE
This page is an open forum for friends of Shipton Mill to contribute recipes. We do not test all of these recipes, so we cannot guarantee that they are gluten-free and suitable for all dietary requirements. Please do check the recipe thoroughly before making it.

Added by: gfshiptonmill

Add comment


Add a recipe & get 5% off

We love to see what you've been baking, but are just updating this section at the moment - we will be able to accept new community recipes in the near future, please don't try to upload in the meantime as we won't be able to accept the photo or send a voucher yet.

 

Once new additions can be welcomed, if you add one of your own baking recipes with a photo to the Shipton Mill website, we will send you a voucher for 5% off your next order from the Flour Direct shop.

It's very easy, just click here to visit your " My Shipton Mill" page to get started.