Recipe: Almond & currant biscuits
- 180g butter, at room temperature, or monounsaturated margarine
- 100g (1/2 cup, firmly packed) brown sugar
- 1 tsp vanilla essence
- 55g (1/2 cup) almond meal
- 80g (1/2 cup) currants
- 2 tbs fresh orange juice
(or water, if preferred)
- 200g white rice flour
- 70g (1/2 cup) maize cornflour
- 2 tsp gluten-free baking powder
- Preheat oven to 180°C. Line 2 baking trays with non-stick baking paper.
- Place the butter or margarine, sugar and vanilla essence in a medium mixing bowl and use an electric beater to beat until the mixture is pale and creamy.
- Add the almond meal, currants and orange juice or water, and mix well. Sift the rice flour, cornflour and baking powder over the top, and use a wooden spoon to mix well.
- Shape 3 tsp of the biscuit mixture into a 3cm disc and place on a lined tray. Repeat with the remaining biscuit dough, placing the discs about 4cm apart on the trays.
- Bake biscuits in preheated oven, swapping the trays halfway through cooking, for 18 minutes or until golden. Remove from the oven and set aside to cool on the trays.
Ground nuts of any kind can be used in this recipe in place of the almond meal. The biscuits will keep for up to 10 days in an airtight container
Number of servings (yield): 12
Meal type: snack
Culinary tradition: USA (General)