Description
Just like the original Scottish version, this recipe uses simple ingredients, but substitutes in rice flour to make it gluten free.
Ingredients
Scale
- 250 g (9 oz) high quality butter
- 100 g (3½ oz-½ cup) light brown sugar
- 500 g (1 Ib/2 oz) rice flour
- 1 tbsp rice milk
- 1 tsp “Bourbon” organic vanilla powder
Instructions
- Work the butter with sugar until creamy.
- Add rice flour, rice milk and vanilla, kneading until a firm dough.
- Roll out the dough and form shape with stencils.
- Lay the cookies (biscuits) on a baking sheet lined with parchment paper.
- Bake at 180°C/ 350°F/gas 4 for 15 minutes.
Notes
To this basic recipe, you can add chocolate chips, dried fruit, lemon zest or orange zest.
- Category: Baking, Dessert
- Cuisine: Gluten-Free