Coffee Biscuits
Gluten-Free and Dairy-Free
Coffee Biscuits
Delicious Gluten-Free and Dairy-Free Coffee Biscuits: A Perfect Snack!
These scrumptious gluten-free and dairy-free coffee biscuits are hands down my favourite treat! There's nothing quite like indulging in a pair of these delightful cookies alongside a warm cup of coffee for the ultimate mid-morning snack.
The best part? This recipe yields about 24 cookies, so you can savour them all week long! Just a little tip: if you want an extra touch of sweetness, sprinkle some sugar on them right as they come out of the oven—it's an irresistible finishing touch!
Beware, though—these biscuits are so delicious that the boys of the house can’t resist them either! Unless I stash them away, I find myself sharing these tasty bites far more than I’d like.
Treat yourself to this simple recipe and enjoy a delightful gluten-free, dairy-free snack that everyone will love!
Makes approximately 24
Ingredients:
125 g dairy free spread
125 g caster sugar
1 egg yolk beaten
1 tbsp. instant coffee granules
225 g gluten free plain flour
Caster sugar for top (optional).
Method:
Preheat the oven to 180°C / 160° Fan / 350°F / Gas Mark 4.
Lightly grease or line several baking sheets.
Dissolve the coffee granules in 2 teaspoons of warm water.
In a bowl, combine the butter and sugar, beating until the mixture is light and creamy. Gradually incorporate the egg yolk into the blend.
Sift the flour and coffee into the bowl, stirring until a soft dough forms.
Knead the dough on a lightly floured surface to ensure the coffee is evenly distributed.
Shape the dough into a sausage and wrap it in greaseproof paper. Chill in the fridge for at least 30 minutes.
Once chilled, cut the dough into 24 pieces. Roll each piece into a ball and place them on the baking sheet.
Flatten each ball gently with your hand; you can also mark the cookies with a fork before baking.
Bake in the oven for 15 minutes, or until they are browned and just firm to the touch.
Once baked, remove from the oven and, if desired, sprinkle caster sugar over them.
Allow to cool on the tray for 5 minutes before carefully transferring them to a cooling rack.
Additional Notes:
I use vegetable shortening instead of dairy free spread in the biscuits.
I've found that the gluten-free plain flour I choose can significantly influence how this recipe turns out. If you're not satisfied with the results, it might be the flour you've used.
Remember to save the egg white—did you know you can freeze it?
Equipment Used:
KitchenAid Stand Mixer or hand whisk
Baking sheet
Cooling rack.
Freezing:
Yes you can freeze these biscuits. Follow the instructions on this link here.
