Gluten-Free & Vegan Digestive Biscuits
It's sometimes the simple things in life that we, as gluten intollerant people, miss. Enjoy.
| Category: | Sweets |
Ingredients
Cookie
| 100 g Frankie's Gluten-Free All-Purpose Flour Blend |
| 50 g coarsely ground gluten-free oats |
| 40 g brown sugar |
| 25 g olive oil |
| 45 g milk (or milk substitite) |
| 10 g water |
| 1/2 tsp Kosher salt |
| 1 tsp baking powder |
| 1 pinch baking soda |
Gluten-Free & Vegan Digestive Biscuits Directions
Start by coarsely ginding oats. Place in a large bowl. To that add all other ingredients and mix well. Mix until well combined.
Place on a well-floured surface and knead it a bit until it is a bit drier. Add a bit more flour to the counter and roll out the dough to 2-3mm in thickness. Cut out rounds (approximately 2 inches in diameter) and using a a scraper lift each cookie up and place on a parchment paper lined cookie sheet. Feel free to lightly press with a cookie press at this point.
Bake in a pre-heated oven at 350F/175C for 15 minutes (or until golden brown)
Let cool before serving. Store in an airtight container for up to two weeks.
To order Frankie's gluten free All Purpose Flour blend visit: glutenfreefrankies.com or search for "Frankie's flour" on Amazon.
