A healthy, gluten-free, slightly crunchy biscuit perfect for the nut lover. As a bonus these are gluten free but you would know unless you were told as they taste so good.
These are great. Just use 3/4 sr gf flour and 1/2 gf plain. I also use cashew nuts instead of the butter, about 3/4 cup. I put it all in the food processor. Easy! - 12 Aug 2011
Taste really good easy to make. So nice to find a good gluten dairy free biscuit without chocolate in it. Very spready though, will put them further apart next time! - 13 Mar 2013
Living the gluten free life here. I substituted butter for margarine (of course), but otherwise followed the recipe. Interestingly, there is no cashew flavor while eating it, but there is a strong cashew aftertaste. Nice gluten free recipe with a perfect "cookie crumble" to it. In fact, I've substituted this mix of tapioca/corn/potato flour directly for wheat flour in other cookie recipes and they've turned out great (albeit with a slight corny flavor). - 07 Jul 2008 (Review from Allrecipes USA and Canada)