Gluten free biscuits that don't taste like crap

Know any...?

Yep, there is an excellent one on the back of the Saunders Malt Extract Tin. Well it isn't actually GF, but I just swapped the flour over and they were the best ones I've ever made.

Do you want it? Cos if you don't already have Malt you will have to go buy it anyway lol.

If you mean to buy there is some yummy gluten free shortbread they have in the GF aisle at woolies ... can't remember the name atm, but I will come back if it comes back to me

I thought shortbread was made from rice flour anyway?

no, it's usually wheat flour and sometimes they have rice flour as well.
I'm looking for recipes, yeah... something that tastes nice and doesn't just fall apart

The Gluten free scallywag blog has some really great recipes, heaps of them.

The chocolate chip cookies on Nellbe's gluten free kitchen blog worked perfectly for me, and so yummy! PM me if you would like the links :D

I have one for GF melting moments. I have actually never tried them, they get eaten too quick, but the GF eaters tell me they're awesome and I am always getting pestered for the recipe. They're also dairy free.

The shortbread recipe on the rice flour box can be made with the Orgran GF mix and is yummy.

And the whole Leda range, if you want to buy them, are delishalicious.

Thanks Sarebear - I found the recipe for the choc chip biccies. Looks nice and simple, just the thing for me

Audax, maybe you need to get baking to try and lure this baby out... And can you share your recipe?

So today I have made mango chutney, tom yum soup, pesto, hommus and a mixed berry coulis. Baby not budging!

Will share the recipe when I can drag myself the full two metres to my recipe book to get it out...

Just be sure to share before you go into labour.... :D

Greek Almond Crescents

These are devine and super easy.......if you like almonds :)

Makes about 25, they keep in airtight container for about a week and you can freeze them from up to 3 months.

3 Cups (375gms) almond meal
1 Cup (250gms) caster sugar
3 drops almond essence (I tend to put a little bit more, but it's generally to your taste)
3 egg whites lightly beaten
1 cup (80gms) flaked almonds

1. Prehead oven to moderate

2. Combine almond meal, sugar and essence in large bowl. Add egg white, stir until mixture forms a firm paste.

3. Roll level tablespoons of the mixture into the flaked almonds, roll into 8cm logs. Press on any remaining almonds. Shape logs to form crescents. Place onto baking paper lined oven trays.

4. Bake in moderate oven about 15 minutes or until browned lightly. Cool on trays.

Tried the choc chip cookies yesterday - worked great, thanks! Very sweet....:D

Will try the almond ones today

Glad they worked! :D

almond cookies also a success - YUM!
Couldnt' quite get crescents so they're more like splats, but taste great

Glad you liked them :)

I don't make crescents either mine look more like little logs lol

Mum has a hazelnut one that is similar with one end of the biscuit that is dipped in choc, they are yummy too - will try and track it down.

I have lost my recipe and I am SPEWING! Went to make some today for Christmas hampers, and was lost!

It was an adaptation of a regular non-GF recipe though, so will see if I can re-do it and get back to you, since this baby is not in a hurry. There's always tomorrow.

Ok baby, too bad if you were planning to come tonight... mummy has more important stuff to do

hazelnuts & chocolate... yummmmmm

THANKS!

Bugger this one has plain flour but I've been told you can substitute it for gluten free flour no problems :)

155gm ground hazelnuts
185gm ground almonds
1/4 cup plain flour
3/4 cup caster sugar
3 egg whites
155gm dark chocolate
30g copha

Combine in bowl hazelnuts, almonds and sifted flour; stir until well mixed.
Place egg whites in small bowl and beat until egg whites are frothy, add sugar and continue beating 3 minutes on full speed.
Fold in nut-flour mixture.
Spoon mixture into piping bag fitted with 2cm wide plain tube.
Pipe 8cm long sticks on lightly greased oven trays
Bake in moderately slow oven 12 to 15 mins, remove trays and cool on wire rack.
Melt chopped chocolate and copha in top part of double saucepan over simmering water, stir until combined. Remove from heat.
Dip sticks into the chocolate 3/4 of the way down biscuit, place on aluminium foil until set.
When set, refrigerate in airtight container.