Gluten-free biscuits on a wire rack and on a plate with a coffee

Gluten-free biscuits

Name: Gluten-free biscuits
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Makes 38 biscuits
Ingredients: 150g unsalted butter softened; 130g golden caster sugar; 1 tbsp vanilla extract; 1 tbsp golden syrup; 150g gluten-free oats; 150g gluten-free plain flour; 1 tsp gluten-free baking powder; 1 tsp xanthan gum; 1 tsp ground cinnamon (optional)

Tracey Raye

Published: December 5, 2022 at 4:36 PM

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Makes 38 biscuits

Easy

Prep: 15 mins

Cook: 15 mins

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These crunchy, buttery morsels make the perfect gluten-free biscuits. The addition of oats adds a delicious crumbly texture. Enjoy with a cup of tea

Gluten free

Low salt

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Make these gluten-free biscuits, then check out our gluten-free shortbread, gluten-free gingerbread, gluten-free cupcakes, gluten-free cheesecake and more gluten-free baking recipes.

Ingredients

Nutrition

150g unsalted butter

softened
130g golden caster sugar
1 tbsp vanilla extract
1 tbsp golden syrup
150g gluten-free oats
150g gluten-free plain flour
1 tsp gluten-free baking powder
1 tsp xanthan gum
1 tsp ground cinnamon

(optional)

Nutrition: per serving

kcal75
fat3.6g
saturates2.1g
carbs9.7g
sugars3.9g
fibre0.3g
protein0.7g
salt0.04g

low

Method

step 1

Heat the oven to 180C/160C fan/gas 4. Put the butter, sugar and vanilla in a bowl, and cream together until light and fluffy. Add golden syrup and mix well. Stir together the remaining dry ingredients, plus a pinch of salt, in another bowl. Add the creamed mixture to the dry and fold together until thoroughly combined.
step 2

Tip the dough onto a lightly floured worksurface. Use your hands to divide and roll the dough into 38 balls, roughly the size of golf balls. Put on two baking trays lined with baking paper and gently flatten with your palm to make a round shape – make sure to leave about ½ inch between biscuits. Bake for 10-12 mins or until golden. Leave to cool on the tray for 15 mins before removing. The biscuits can be stored in an airtight container for up to two weeks.

Discover more gluten-free baking with our gluten-free dessert recipes

Authors

Tracey RayeRegistered Nutritionist

Tracey Raye is the Health Editor for Olive and BBC Good Food. She oversees all health, nutrition and fitness related content across the brands, including the bi-annual Healthy Diet Plan, monthly Health Edit newsletter and health column in the magazine.

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