I’m not sure where this recipe came from – it was written on a scrap of paper in an old magazine and I was tempted to try it as I had all the ingredients to hand and it is always nice to have a few biscuits around when grandchildren visit.
Nothing could be quicker than beating up this batter and dropping spoonfuls on to a baking sheet. Just 20 minutes in the oven and everyone was lining up to taste the biscuits and give their verdict.
These biscuits have a crisp outside but a delicious soft, slightly chewy centre. They didn’t last long and everyone requested I bake more next time.
A resounding success.
INGREDIENTS: makes about 12 cookies
50g tapioca starch
50g almond flour
½ teaspoon gluten-free baking powder
50g coconut sugar
4 tablespoons olive oil
4 tablespoons cold water
Mix the dry ingredients together in a bowl.
Whisk in the oil and water to make a thick batter.
Line a baking sheet with parchment and drop a teaspoonful of the batter on to it, leaving plenty of space as the biscuits will spread.
Sprinkle with flaked almonds.
Bake at 165°C/325°F/Gas 3 for about twenty minutes, depending on your oven, until slightly crispy and cooked underneath.
Watch they don’t ‘catch’ towards the end of cooking.
Allow to cool on a wire rack where they will crisp up.
NB: All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.