Gluten Free Lavender Biscuits (Cookies)
For those following a sugar free diet, please note this is not a sugar-free recipe. You may leave out the sugar all together, as I do. I think they taste better as a savoury treat rather than as a sweet. You may also leave out the egg and replace with an egg substitute or use vegan lecithin and follow the directions on the bottle.
MAKES: 12 biscuits / cookies
PREPARATION: 15 minutes
COOKING: 15-20 minutes
200g Gluten-Free Flour Mix (recipe below)
80g Vegan margarine
1/4 teaspoon baking powder
pinch of salt
75g caster sugar
1 medium egg, at room temperature
1 teaspoon glycerine
zest and juice of 1 large lemon
1 teaspoon dried mint
2 heaped tablespoons dried lavender
3 drops natural organic almond essence
GLUTEN-FREE FLOUR MIX
PREPARATION: 5 minutes
700G fine white rice flour
200g potato flour
100g tapioca flour
METHOD FOR THE GLUTEN-FREE FLOUR:
Mix all the flours together very thoroughly or put into a food processor and pulse until mixed. Store in an airtight container.
METHOD FOR BISCUITS / COOKIES
Place the flour, margarine, baking powder, salt and sugar into a food processor and blitz until you have achieved the consistency of fine breadcrumbs. Add the egg (or egg substitute or lecithin), glycerine, almond essence, and lemon zest together with the lavender and mint and mix. Lightly bring together on a floured surface, and then form into a 15-20cm long sausage. Wrap in clingfilm and chill well.
Preheat the oven to 200 degrees c / gas mark 6. Line two baking trays with baking parchment (you will need to cook these in batches).
When you are ready to bake the biscuits, cut off 5-8mm slices of the dough and place them on the lined trays. Bake for 15-20 minutes or until cooked and lightly browned. Then transfer to a wire rack to cool.
Enjoy with a nice cup of Jasmine and Rose herbal tea.