Gluten Free Sugar Biscuits

Today my baking has been inspired by a lovely lady I met last week – Karin from Cafe Bebe. Karin was diagnosed with Coeliac Disease 6 months ago, and is frustrated to say the least with the Gluten Free offerings (if there are any) when she is out and about. Approximately 1 in 100 people in the UK has diagnosed Coeliac Disease, with many more undiagnosed according to Coeliac UKs estimates, and they are woefully under catered for in mainstream restaurants, cafe’s and sandwich shops.

I baked two attempts at these biscuits today, the first attempt produced beautiful biscuits, which unfortunately disintegrated as soon as we tried to eat them. With a little tweak following some advice from Karin, I came up with this recipe, which makes approximately 30 biscuits, and were a huge hit with the mums at playgroup this afternoon!

  • 170g Softened Unsalted Butter (or Margarine if you want Dairy Free too)
  • 115g Icing Sugar
  • 2 Eggs
  • 2tsp Vanilla Extract
  • 115g Rice Flour
  • 85g Cornflour
  • 30g Polenta
  • 1tsp Gluten Free Baking Powder
  • Caster Sugar to sprinkle on top. I used Vanilla Sugar for this for a little extra vanilla hit.

Put the butter and icing sugar in a bowl.

Cream together until light and fluffy.

Add in the eggs, and mix until combined, scraping the bowl to incorporate all of the butter/icing sugar if you need to.

Add in the Rice flour, Cornflour, Polenta and Baking Powder.

Mix until combined. This will be quite like a cake batter in consistency, but that is how it should be! If you can, wait for about 15 minutes for the flours to absorb some of the moisture from the eggs.

Using a teaspoon, spoon dollops (such a lovely word, don’t you think?) of the biscuit batter (can’t really call it a dough!) onto a silicon lined baking sheet, allowing plenty of room for the batter to spread. They don’t have to look pretty!

Sprinkle with the caster sugar and place into a 180degree oven for 13 minutes, turning the tray after 10 minutes to ensure even baking.

After removing from the oven, allow to cool on the tray for a couple of minutes, before moving to a wire rack to cool. Don’t do what I did with the last tray I baked, and leave them on the tray for a couple of hours – they will be nigh on impossible to remove from the silicon without breaking!

The polenta in these biscuits gives an extra crunch to them, and they would be lovely on their own, with a cup of Tea or Coffee, or served as an accompaniment to good icecream.

This entry was posted in Baking with Restrictions, Gluten Free and tagged , , , . Bookmark the permalink.

3 Responses to Gluten Free Sugar Biscuits

  1. Sarah, I am honoured to be your inspiration! What a wonderful recipe! I must give it a go this weekend! I can’t wait! Thank you very much,


  2. Mrs D says:

    Wow, the biscuits look delicious! I must try.

    Just wanted to clarify the point made on numbers of people diagnosed with Coeliac disease. It affects 1 in 100 (not 50) people although Coeliac UK say that research indicates around 500,000 people in the UK are not yet diagnosed. Under and mis-diagnosis is a big problem.

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