this is trial batch number 1 - quite a few of the biscuits broke so i ended up making stars
Today i had the pleasure of baking biscuits for my daughters class as tomorrow it will be her turn to be baker-lady for her class. this means she get to dress up and pretend to "sell" her baked goods to her friends in her class for a class fund raiser -which she is ever so chuffed to do. Easy peesy for my little one of 5 years old but not so easy peesy for mommy, as i am the one who has to produce the goods to sell.
Well you see my daughter is Gluten intolerent which means she can't have wheat flour or oats and 1 or 2 other things. So i had to bake something wheat-free which most baked things containing flour and are made out of ... - Wheat! So having done this wheat free thing for a while now (nearly a year). I whipped out my recipes and a packed of rice flour and started trying and testing and concocting biscuits recipes - 3 biscuit batched later.... here is my soft short bread biscuit recipe: Tip use a good quality rice flour that doesn't smell.( I used the brand Entice self raising Rice Flour. but still on the look out for a better brand as they use fructose in the self raising bag that i bought.)
3 Tablespoons Xylitol or Sugar
90 grams Butter (real butter and NOT margerine)
2 teaspoons caramel ess or Vanilla ess (which ever you prefer)
3 Tablespoons Corn Flour
2/3 Cup Rice flour or Wheat flour (if you can have wheat)
1) Beat together Xylitol, butter and Essence until smooth and fluffy.
2) Mix in corn flour amd rice flour and make into a ball
3) Roll out between 2 sheets of wax paper until 5 - 7 mm thick.
4) Cut into cookie shapes of your choice or roll into small balls and flatten with a fork
5) Place on a greased and lined baking tray and bake @ 150 degrees celcius for +/- 8 min or until light brown
WATCH AS THEY BURN VERY QUICKLY!
6) take out and leave to cool before using with your choice of coloured icing
Enjoy with a good cup of tea or for a nice treat for the kids