These are what happens when I’m trying to make gluten free biscuits that taste like “real” biscuits! With the Commonwealth Games in Glasgow I was getting a little homesick, so, initially I thought about making some gluten free shortbread but while going through my recipes I found an old recipe for melting moments. These have a little bit of each in them. Very “short” due to the cornflour but the almonds give more structure, more like a shortbread.
The first time I made these I blind tested them on the boys, they were full of praise and doubted I was telling the truth when I said they were gluten free.
This recipe makes 12 biscuits but I can guarantee they won’t last long!
110g butter at room temperature
55g caster sugar
100g ground almonds
1/2 teaspoon vanilla extract
Preheat the oven to 180 degrees Centigrade.
Line a baking sheet with baking parchment.
Cream the butter and sugar, I use a food processor to make these.
Add the cornflour, ground almonds and vanilla.
Using your hands, roll walnut sized balls of the mix in the icing sugar, the icing sugar acts like flour and stops the mix sticking to you too much!
Place well apart on the baking sheet, use a fork to flatten a little.
Bake for 20-25mins until lightly golden.
Cool for 5 mins on the tray and then move to a cooling rack.