The Gluten Free Lifesaver Quick-Fix Scandinavian Toffee Biscuits for Gluten-Free Vegan Cookie-Lovers On The Run..
A Scandinavian Christmas classic, that is as easy to make as it is moreish!
This recipe is gluten-free, vegan, egg-free and dairy-free
To make about 40 fast-vanishing Toffee Biscuits you’ll need:
- 100 ml caster sugar ( or normal sugar)
- 1 tbsp golden syrup
- 100 grams butter (or vegan substitute – not spreadable) at room temperature
- 250 ml gluten-free white flour mix
- 1 tsp baking powder
- 3-5 drops organic natural vanilla extract
TIP: If you don’t have a gluten-free flour mix at hand, simply sub for 1/3 rice flour, 1/3 potato/corn or tapioca starch, and 1/3 buckwheat flour + 1 tsp xantan gum (or other gum)
Method:
Pre-heat oven to 175 c conventional, or 165 fan forced (347 f)
Mix all the ingredients smooth, then roll the dough into finger-thick sausages the length of your baking tray. Flatten the “sausages” slightly.
The dough has a high butter content, so a cool surface (or room) helps the process. Queensland summer plays mean tricks on cookie dough..
Bake in the oven for about 12 minutes. Do not wait for the dough to go brown, it should be light golden.
You wanna cut the lengths into diagonal biscuits whilst they’re still warm, and separate them when they’ve cooled down
And that’s it folks. Say hello to your new favourite biscuit!
Looks yummy! I’ll have to convert the measurements and oven temp…shouldn’t be too hard. My children and hubby will love these!
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Here’s a link to conversion of deciliters to US cups: http://www.unitconversion.org/volume/deciliters-to-cups-us-conversion.html and one for Celsius to Fahrenheit: http://www.metric-conversions.org/temperature/celsius-to-fahrenheit.htm
Hope this helps
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Thank you!
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These look SO great! What is caster sugar, though? I’ve not heard of it before. Is it soft like confectioner’s sugar or granular like raw sugar?
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Ah it must be a British thing.. Caster sugar is just finer granulated sugar. Almost in between normal sugar and icing sugar. Just a bit lighter in baking, but normal sugar will do just fine!
Btw what would you call that in the US? Could be useful to know..
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Dana @ Celiac Kiddo has lent a helping hand in the caster sugar mystery by sending me this link: http://frugalliving.about.com/od/makeyourowningredients/r/Castor_Sugar.htm
I’d like to point out that the Toffee Biscuit recipe works just as well with good ol’fashioned sugar, but the information might come in handy none the less.
(A little tip on caster sugar: makes your sponge cake, meringue and other sugar-heavy baking fluffier)
Thanks Dana
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