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
Almond flakes

METHOD:

Mix the dry ingredients together in a bowl.

Whisk in the oil and water to make a thick batter.

Leave plenty of room

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.

Crispy, chewy Almond Biscuits

NB:  All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.