I’ve had the recipe for these yummy little spice biscuits for a while but I wanted to modify them further to make them dairy-free. I also have a friend whose son can’t have gluten, dairy, soy or rice, so I’ve come up with a version which omits rice and corn also. Here’s the recipe for the regular version (the rice and corn free version follows):
250 g gluten-free plain (all purpose) flour – I use Aldi or Orgran
1 teaspoon gluten-free baking powder
150 g brown sugar
1/2 teaspoon each ground cinnamon and ground cloves
1/4 teaspoon each ground nutmeg, ginger and cardamom
150 cold Nuttelex (or other dairy-free margarine) – or use butter if you can have it
30 ml ice cold water
- Place all ingredients except water into a food processor or Bellini Intelli and pulse until combined.
- Add water and pulse until it comes together.
- Lightly flour a cutting board with rice flour (or sorghum flour for the rice-free version) and tip out the mixture. Bring together by kneading lightly. If it is too sticky, work more flour into the dough.
- Roll until a few millimetres thick.
- Cut out with push cutters.
- Place on a tray lined with baking paper and cook at 150 C (fan-forced) for 20-25 minutes or until golden.
- Cool and place into containers to keep at room temperature.
For the rice-free and corn-free version:
Omit the 250 g plain flour and 1 teaspoon baking powder. Substitute with: 150 g sorghum flour (I used Bob’s Red Mill Sweet white sorghum flour), 100 g potato flour, 50 g tapioca flour, 3/4 teaspoon xantham gum, 1/2 teaspoon cream of tartar and 1/4 teaspoon bicarbonate of soda.