Digestive Biscuits (Gluten-Free)

    Digestive Biscuits (Gluten-Free)

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    Crunchy, nutty, gluten free biscuits that are very quick to make and delicious with a cuppa. If you prefer a sweeter biscuit, then you can add a little more sugar. Of course, you can make these with normal flour if you don't need them to be gluten free.

    Makes: 18 

    • 25g gluten free porridge oats
    • 40g mixed pumpkin, sunflower & flax seeds
    • 155g gluten free plain flour
    • 50g soft brown sugar
    • 1/4 teaspoon salt
    • 1 tablespoon gluten free baking powder
    • 2 tablespoons margarine (dairy-free if desired)
    • 2 tablespoons milk (cow's, soya or rice)

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Preheat the oven to 200 degrees C. Line 2 baking trays with baking paper.
    2. Put the porridge and mixed seeds into a food processor and whizz until quite fine.
    3. Add the flour, sugar, salt, baking powder and margarine then whizz until well mixed.
    4. Add the milk and whizz again until mixture starts to come together. Don't worry if it looks a little dry. Remove from processor and knead well on a floured board.
    5. If mixture is really too dry, add a little more milk but don't over-wet it.
    6. Roll out to about 3mm thick and cut into rounds. Lift carefully onto baking tray using a spatula, prick with a fork.
    7. Bake until lightly golden, about 15 minutes.

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